Sicily's golden rice balls, named for their orange-like appearance, encase ragù and peas in saffron risotto, then fry to crisp perfection—originally created to use leftover risotto.
Ingredients
- 500g leftover risotto alla milanese
- 200g ragù (meat sauce)
- 100g peas
- 100g mozzarella (cubed)
- 100g flour
- 3 eggs
- 200g breadcrumbs
- oil for frying
Instructions
1
Filling
Mix ragù with peas and mozzarella cubes.
2
Assembly
Wet hands. Take handful of cold risotto, make indent, fill with spoonful of ragù. Close, shape into cone or ball (size of orange).
3
Breading
Dredge in flour, dip in beaten egg, coat in breadcrumbs. Rest 30 minutes.
4
Frying
Heat oil to 350°F (175°C). Fry arancini until deep golden (5-6 mins). Drain on rack.
5
Service
Serve hot, allowing cheese to stretch when broken.