World Flavors Cookbook

Arancini

Sicilian fried rice balls filled with ragu, peas, and mozzarella — golden, crispy, and indulgent street food.

Cuisine: Italy

Ingredients

• 500g risotto rice
• 1L chicken broth
• 100g Parmesan, grated
• Saffron pinch
• For filling: 200g beef ragu, 100g peas, 100g mozzarella
• For coating: flour, eggs, breadcrumbs
• Oil for frying

Instructions

1. Make saffron risotto, cool completely.
2. Take a handful of rice, flatten in your palm.
3. Place ragu, peas, and mozzarella in the center.
4. Close and shape into a ball or cone.
5. Coat in flour, then egg, then breadcrumbs.
6. Deep fry at 180C until deeply golden, about 4-5 minutes.
7. Drain on paper towels. Serve hot.