Arancini Siciliani

Method

1. 01

   Cook the rice in 720 ml hot water with the saffron and about half the salt, stirring occasionally, until the liquid is absorbed and the rice is tender but compact. Stir in the butter and grated Pecorino Romano, spread the rice on a tray, and cool until easy to handle.

   ⏱ 45 min
2. 02

   While the rice cools, heat 2 tablespoons olive oil in a pan and cook the onion until soft. Add 250 g ground beef, season with the remaining salt and black pepper, and brown it well.

   ⏱ 8 min
3. 03

   Pour in the wine and let it reduce, then stir in the tomato paste, the remaining 120 ml water, and the peas. Simmer until the ragu is thick, not saucy, then cool it so it will not loosen the rice during shaping.

   ⏱ 25 min
4. 04

   With wet hands, divide the cooled rice into 8 portions. Flatten one portion in your palm, add a spoonful of ragu and a few cubes of mozzarella, then close the rice around the filling and shape it into a firm ball or a slightly pointed Sicilian cone.

   
5. 05

   Chill the shaped arancini briefly while you set up three shallow bowls with 80 g flour, 2 beaten eggs, and 160 g breadcrumbs.

   ⏱ 20 min
6. 06

   Coat each arancino first in flour, then in beaten egg, then in breadcrumbs, pressing gently so the crumbs cover the whole surface and seal any thin spots.

   
7. 07

   Heat the 1 liter vegetable oil in a deep pot to about 170 C. Fry the arancini in small batches until deeply golden and crisp, turning as needed, then drain on paper towels.

   ⏱ 5 min
8. 08

   Let the arancini stand for a few minutes so the filling settles, then serve warm as a snack or street-food-style appetizer.

   ⏱ 5 min