Arancini
Golden fried risotto balls filled with ragù and mozzarella – Sicilian street food.
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Method
- Make risotto: sauté onion in butter, add rice, toast for 2 minutes.
- Add wine, let it absorb.
- Add stock gradually, stirring often, until rice is creamy and al dente (about 18 minutes).
- Stir through Parmesan, spread on a tray to cool.
- Once cool, take a handful of risotto, flatten in your palm.
- Add a teaspoon of ragù and a piece of mozzarella in the centre.
- Cover with more risotto and shape into a ball.
- Beat eggs in one bowl, put breadcrumbs in another.
- Coat each arancino in egg, then breadcrumbs.
- Heat oil to 180°C, fry arancini until golden (3-4 minutes).
- Drain on kitchen paper and serve hot.
Notes that actually help
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.
Read the full method once before you start. Most “fails” are just step-order problems.