Classic Sicilian Arancini (Rice Balls Stuffed With Ragu and Peas) (2024)

For the Rice:

• 10 1/2 ounces (1 1/2 cups) short-grain rice, such as Vialone Nano, Carnaroli, or Arborio

• 1/4 teaspoon crushed saffron

• 1 1/2 cups water

• 2 tablespoons freshly grated Parmigiano-Reggiano cheese

• 4 teaspoons unsalted butter

• Fine sea salt, to taste

• Freshly ground black pepper, to taste

For the Meat Sauce and Filling:

• 1 tablespoon olive oil

• 1/3 cup finely chopped yellow onion, from about 1/2 small onion

• 3 tablespoons finely chopped carrot

• 3 tablespoons finely chopped celery

• 3 ounces ground beef

• 3 ounces ground pork

• 2 tablespoons dry red wine

• 2 teaspoons tomato paste

• 1 cup tomato puree

• 1/3 cup green peas, fresh or frozen

For the Rice Balls:

• 4.4 ounces freshmozzarella cheese, diced, optional (leave out for a lighter, less-cheesy arancino)

• 1/4 cup all-purpose flour

• 2 large eggs

• 1/2 cup water

• 1 pinch salt

• 2 cups breadcrumbs

• 2 inches vegetable oil,for frying

Make the Rice

1. Gather the ingredients.

   

2. In a large saucepan over medium-high heat, bring the rice, saffron, and 1 1/2 cups water to a boil.

   

3. Cover, reduce heat to low, and let simmer about 15 to 20 minutes or until all of the water has been absorbed.

   

4. Remove lid, stir in grated Parmigiano, butter, salt, and pepper, to taste.

   

5. Spread the rice out on a large plate or baking dish to cool completely to room temperature.

   

Make the Meat Sauce and Filling

1. Gather the ingredients.

   

2. Heat the olive oil in a small saucepan over medium-high heat. Add the onions, carrots, and celery and sauté, stirring often, until softened and the onions are translucent—about 8 to 10 minutes.

   

   See Also

   Arancini

3. Add the ground beef and pork and fry, stirring often, until browned—about 5 to 8 minutes.

   

4. Add the wine and let cook until the alcohol aroma has reduced, about 1 minute.

   

5. Stir in the tomato paste and tomato purée, reduce the heat to medium-low, and cook, stirring occasionally, about 10 minutes.

   

6. Add the peas and continue to simmer the sauce for another 8 to 10 minutes, or until the peas are tender and the sauce is thickened. It should not be too liquidy.

   

7. Transfer the filling to a bowl and set aside to let it cool.

   

Assemble and Fry the Arancini (Rice Balls)

1. Gather the ingredients.

   

2. Once the rice and filling are completely cooled, start shaping your rice balls.

   

3. Place 1 heaping tablespoon of rice in the palm of one hand, then use your fingers and thumb to shape it into a hollow bowl shape.

   

4. Place about 1 teaspoon of the filling in the center and 1 to 2 small cubes of diced fresh mozzarella (if using).

   

5. Then gently close the rice around the filling to form either a round ball shape or a cone/pear shape.

   

6. When all of your arancini have been formed, whisk together the flour, eggs, 1/2 cup of water, and a pinch of salt in a shallow bowl until smooth.

   

7. Spread the breadcrumbs in a plate or baking dish.

   

8. Gently roll each ball first in the egg-flour-water-salt mixture, letting any excess drip off.

   

9. Then roll them in the breadcrumbs until evenly coated.

   

10. At this point, you can refrigerate your arancini for 20 to 30 minutes to let them firm up if they seem a bit too loose or liquidy. If not, you can go directly to frying.

    

11. Heat about 2 inchesof neutral frying oil to 360 F.

    

12. Fry your arancini in batches of just 2 to 3 at a time, being careful not to overcrowd the pot until they are evenly golden brown, about 3 minutes.

    

13. Transfer them to a paper-towel-lined plate to drain.

    

14. Serve hot.

    

15. Enjoy.

    

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• rice
• arancini
• arancine
• appetizer