Arancini (Sicilian Stuffed Rice Balls)

Arancini are Sicily’s golden fried rice balls, crisp on the outside and stuffed with a savory ragu and melting mozzarella. Born from Sicily’s Arab-influenced saffron rice dishes, they are a street food classic across the island.

Ingredients

For the rice

• 2 cups arborio rice
• 4 cups chicken or vegetable broth
• 1/4 teaspoon saffron threads
• 1/2 cup grated Parmesan
• 2 eggs, beaten
• Salt, to taste

For the filling

• 1 cup cooked ground beef ragu (or peas and diced ham)
• 4 oz mozzarella, cut into small cubes

For frying

• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• Vegetable oil, for frying

Instructions

1. Cook the risotto base
   Simmer the rice in broth with the saffron until fully cooked and creamy, about 20 minutes. Stir in the Parmesan and eggs, then spread on a tray to cool completely.
2. Shape the balls
   Scoop about 1/3 cup of rice into your palm, flatten slightly, and add a spoonful of ragu and a mozzarella cube in the center. Wrap the rice around the filling and roll into a ball.
3. Bread the arancini
   Roll each ball in flour, then beaten egg, then breadcrumbs, pressing gently to coat evenly.
4. Fry until golden
   Heat oil to 350°F and fry the arancini in batches for 4-5 minutes, until deep golden brown. Drain on paper towels.
5. Serve
   Serve hot, with extra marinara sauce for dipping if desired.

Arancini reheat well in the oven, which keeps them crisp instead of soggy.