Sicilian Arancini

Method

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1. Make a firm risotto: sweat the onion in the oil, toast the rice for 2 minutes, then add hot stock a ladle at a time with the saffron until the rice is just cooked and quite dry, about 16 minutes. Beat in the butter, Parmigiano and salt.

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2. Spread the rice on a tray, cover, and refrigerate for at least 4 hours or overnight. It must be completely cold and stiff.

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3. Take a heaped tablespoon of rice, flatten it in your damp palm, and press a hollow in the centre. Fill with a teaspoon of ragù, a mozzarella cube and a few peas.

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4. Add more rice on top and roll gently into a smooth ball or the traditional cone shape, about 80 g each. Seal any cracks with wet fingers.

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5. Roll each ball in flour, then beaten egg, then breadcrumbs, pressing firmly. For extra insurance, repeat the egg and crumb.

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6. Chill the coated arancini for 30 minutes to set the crust.

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7. Heat the oil to 175°C / 350°F. Fry three or four at a time for 4 to 5 minutes, turning, until deep golden brown all over.

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8. Drain on a rack and rest for 3 minutes before eating — the centre is molten and will scald.

   Mark done Start 3 min timer

Chef’s Tips

• Keep a bowl of water beside you and wet your hands often; the rice will not stick.
• If a ball cracks in the oil the cheese escapes. When in doubt, double-crumb it.
• Test the oil with a pinch of breadcrumbs: they should sizzle steadily, not violently.

Pairing Suggestions

• A cold Sicilian Grillo or a light beer
• Serve with a bowl of warm marinara for dipping
• Follow with a bitter leaf salad

Storage & Reheating

Shaped uncooked arancini freeze for 2 months — fry from frozen at 165°C / 330°F for 7 minutes. Cooked ones reheat in an oven at 190°C / 375°F for 12 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.