Crispy on the outside and tender within, these saffron rice balls are filled with a hearty pea ragù and gooey, melted cheese. A generous, golden Sicilian classic that is best served warm.
Ingredients
- 320 g arborio rice
- 750 ml chicken broth
- 1 pinch saffron threads
- 40 g unsalted butter
- 60 g grated parmesan cheese
- 450 g Sicilian ragù with peas
- 150 g low-moisture mozzarella cheese
- 80 g T45 all-purpose flour
- 2 pieces eggs
- 160 g fine breadcrumbs
- 1 l sunflower oil
- to taste fine salt
- to taste ground black pepper
Method
- Cook the arborio rice in hot broth infused with saffron, stirring frequently, until it is tender, creamy, and thick enough to reveal the bottom of the pot when stirred.
- Off the heat, stir in the butter and parmesan, season to taste, and spread the rice onto a baking sheet so it cools completely until firm and easy to handle.
- Cut the mozzarella into small cubes and keep the ragù chilled so the filling stays compact when assembling.
- With lightly dampened hands, flatten a portion of rice in your palm, make a well in the center, add a spoonful of ragù and a piece of mozzarella, then close the rice around the filling into a neat ball or cone, sealing any seams completely.
- Dredge each arancino in flour, dip into beaten eggs, and coat thoroughly in breadcrumbs, pressing gently to create an even, dry crust.
- Heat oil in a deep pot until a pinch of breadcrumbs sizzles immediately without scorching.
- Fry the arancini in small batches, turning gently, until evenly golden brown, crisp, and hollow-sounding when tapped lightly with a spoon.
- Drain on paper towels, let rest briefly to allow the molten center to set slightly, then serve warm with a pinch of salt if needed.
Nutrition
Per serving
- Energy
- 806.1 kcal
- Protein
- 27.07 g
- Carbohydrate
- 78.34 g
- Fat
- 42.15 g
- Fibre
- 3.5 g
- Calcium
- 103.24 mg
- Iron
- 0.24 mg
- Magnesium
- 8.33 mg
