Rice preparation

We start by preparing the rice, which is the base for the arancini. In a large saucepan, we bring the stock to the boil. We add saffron to the hot stock to dissolve it completely and give the rice its characteristic golden colour.

In another saucepan, melt the butter and toast the rice for a few minutes over medium heat until the grains are translucent. Gradually add the hot stock, stirring often, and cook the rice until it is al dente. Once ready, turn off the heat and add the grated Parmesan. Stir well and let the rice cool completely on a tray, spreading it out in a thin layer to help it cool.

Preparation of the ragout

While the rice is cooling down, we prepare the meat sauce filling. In a frying pan, heat a little extra virgin olive oil and add the finely chopped onion, carrot and celery. Fry on a medium heat for a few minutes until the vegetables are soft.

Add the minced meat and brown it well, adding a little white wine. Once the wine has evaporated, add the tomato puree and peas. Season with salt and pepper and simmer for about 20-30 minutes until the meat sauce is well reduced and tasty. Let the meat sauce cool before using it to stuff the arancini.

Assembling the arancini

Once the rice and meat sauce have cooled, we can start assembling the arancini. We take a portion of rice (about a handful) and form a ball, pressing it slightly in the centre to create a cavity.

In the cavity, we place a spoonful of meat sauce and a cube of mozzarella or caciocavallo cheese. We close the rice ball around the filling, making sure it is well sealed, and shape the arancino into the classic round or slightly elongated shape, depending on preference.

Breading the arancini

For the breadcrumbs, we roll each arancino first in flour, then in beaten egg and finally in breadcrumbs, making sure they are completely coated. This step ensures a perfect crispness during frying.

Frying arancini

Heat plenty of peanut oil in a deep frying pan or deep fryer to about 180°C. Fry the arancini a few at a time to avoid lowering the oil temperature too much, and cook them until golden brown and crispy on all sides, about 3-4 minutes. Drain them on blotting paper to remove excess oil.

Service

Rice arancini should be served hot, to fully enjoy the stringy filling and crispy exterior. They are perfect as an appetiser, snack or even as a main course, accompanied by a simple green salad or a slightly spicy tomato sauce.

Variants

Arancini can be customised with numerous variations. Besides the classic version with meat sauce, there are arancini stuffed with ham and cheese, with spinach and ricotta, or even with sausage. Sweet variants, filled with cream or chocolate, are equally delicious and popular at Sicilian festivals.