Before you cook
Background Recipe story & origin
Arancini (little oranges) originated in 10th-century Sicily under Arab rule, when rice cultivation flourished. The name refers to their resemblance to oranges when fried golden. Sicilian cooks developed these fried rice balls as a way to use leftover risotto, stuffing them with ragù (meat sauce), peas, and mozzarella before breading and frying. Regional variations exist: Palermo makes pointed 'arancine' with béchamel; Catania makes round 'arancini' with ragù. The debate over the name (arancini vs. arancine) reflects east-west Sicilian rivalries. They're street food, sold from stalls and bakeries throughout Sicily, eaten warm as snack or meal.
Before you start Equipment you'll need
- large saucepan — For cooking risotto
- skillet — For making meat ragù
- heavy pot or dutch oven — For deep frying arancini
- deep fry thermometer — Maintains oil at 350°F for proper frying
Ingredients
Instructions
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Make the risotto base
Melt 2 tbsp butter in large saucepan over medium heat (325-350°F surface). Add half the diced onion, cook until soft, 3-4 minutes. Add rice, stir to coat, toast 1 minute. Add wine, stir until absorbed. Add warm broth one ladle at a time, stirring and waiting until absorbed before adding more. Continue 18-20 minutes until rice is al dente and creamy.
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Finish and chill risotto
Remove from heat. Stir in 1/2 cup Parmigiano and 1 tbsp butter. Season with salt. Spread on sheet pan to cool, then refrigerate at least 2 hours until completely cold and firm.
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Make the meat ragù
Cook remaining onion and garlic in skillet until soft. Add ground beef, break up, cook until browned. Add tomato paste, stir 1 minute. Add crushed tomatoes and 1/4 cup water. Simmer 15-20 minutes until thick. Stir in peas last 2 minutes. Season with salt. Cool completely.
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Prepare the rice mixture
Mix cold risotto with 2 beaten eggs and remaining 1/4 cup Parmigiano until combined.
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Form the arancini
Take handful of rice mixture, flatten in palm. Add spoonful of ragù and a cube of mozzarella. Close rice around filling, forming ball. Set up breading station: flour, 2 beaten eggs, breadcrumbs. Roll each ball in flour, dip in egg, coat in breadcrumbs.
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Fry until golden
Heat oil to 350°F in heavy pot. Fry arancini 2-3 at a time, 4-5 minutes until deep golden brown. Drain on paper towels. Serve warm.