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Arancini

Golden fried risotto balls filled with ragù and mozzarella — Sicilian street food.

60 minRice · Fried · Italian

Method

  1. 1Make risotto: sauté onion in butter, add rice, toast for 2 minutes.
  2. 2Add wine, let it absorb.
  3. 3Add stock gradually, stirring often, until rice is creamy and al dente (about 18 minutes).
  4. 4Stir through Parmesan, spread on a tray to cool.
  5. 5Once cool, take a handful of risotto, flatten in your palm.
  6. 6Add a teaspoon of ragù and a piece of mozzarella in the centre.
  7. 7Cover with more risotto and shape into a ball.
  8. 8Beat eggs in one bowl, put breadcrumbs in another.
  9. 9Coat each arancino in egg, then breadcrumbs.
  10. 10Heat oil to 180°C, fry arancini until golden (3-4 minutes).
  11. 11Drain on kitchen paper and serve hot.

Notes

If you're frying: keep the oil steady. Too cool = greasy; too hot = dark outside, raw inside.

Drain on a rack if you want crispness to last.

Don't keep lifting the lid. Steam is half the cooking.