Arancini — Print Recipe — The Culinary Codex

Crispy golden Sicilian rice balls with a molten mozzarella heart and savory ragù filling, crunchy outside and creamy within.

Ingredients

1 Cook rice in broth with saffron until tender and liquid is absorbed. Spread on a tray, stir in Parmigiano and 1 beaten egg. Cool completely.
2 Sauté onion in olive oil, add ground beef, cook until browned. Add passata and peas, simmer 10 min. Season and cool.
3 Take a handful of rice, flatten in your palm, place a spoonful of ragù and a cube of mozzarella in the center.
4 Close the rice around the filling, shaping into a ball or cone. Repeat with remaining rice.
5 Dip each arancino in beaten egg, then roll in breadcrumbs, pressing to adhere.
6 Deep-fry at 180°C (350°F) for 3-4 min until deep golden. Drain on paper towels and serve hot.

Did You Know?

The name arancini means "little oranges" because the golden fried balls resemble the citrus fruit that grows abundantly in Sicily.