Bring 750 mL of vegetable broth to a simmer in a saucepan.
In another pan, melt 20 g butter over medium heat.
Add 300 g rice and stir for 1 minute to coat every grain 🍚✨.
Lower the heat, then add one ladle of hot broth at a time, stirring until absorbed. Continue for 15–17 minutes until creamy and slightly al dente. Add salt halfway through.
Remove from heat, stir in 50 g Parmesan, and mix well (mantecare).
Spread rice on a tray to cool and dry slightly (this makes shaping easier).
🍖 Step 2: Making the Ragù with Peas
Heat 15 mL olive oil in a pan over medium heat.
Add chopped onion (50 g), cook 3 minutes until translucent.
Add garlic clove, cook 1 minute.
Add minced beef (100 g), season with salt & pepper, and cook 4–5 minutes, breaking up the meat.
Add chopped tomatoes (200 g), tomato paste (15 g), and oregano (2 g). Simmer 10 minutes until thickened 🍅.
Stir in peas (80 g), adjust seasoning, and remove from heat. Let it cool.
🥚 Step 3: Shaping the Arancini
Prepare 3 bowls:
1 with semolina (20 g)
1 with beaten eggs (120 g)
1 with breadcrumbs (100 g)
👩🍳 To shape:
With damp hands, take ≈ 60 g rice, form a ball, and press a hole in the center.
Fill with ≈ 15 g ragù & peas. Close with extra rice and roll into a compact ball (≈ 75 g).
Roll in semolina, then in beaten egg, then in breadcrumbs. Press lightly so coating sticks.
Repeat until you have about 8 arancini.
🍟 Step 4: Frying
Heat 500 mL sunflower oil to 170 °C (test with a breadcrumb — it should sizzle but not burn).
Fry 2–3 arancini at a time, turning gently, for 3–4 minutes until golden and crispy 😍.
Drain on paper towels. Continue until all are cooked.
🍽️ Step 5: Serving
Warm tomato sauce (200 mL).
Plate 2 arancini per person. Spoon tomato sauce on top 🍅.
Sprinkle with Parmesan (20 g) and chopped parsley 🌿.
Serve immediately with a fresh salad 🥗.
💡 Extra Tips & Variations
✨ Make Ahead Tip: Cook the rice the night before and refrigerate it covered. Cold rice is firmer and easier to shape.
🌱 Vegetarian Option: Replace the meat ragù with sautéed mushrooms + spinach (≈ 150 g). Still rich and delicious! 🍄🌿
🔥 Frying Secret: Keep the oil at 170 °C. Too hot = brown outside, raw inside. Too cold = oily and soggy.
🧀 Cheese Lovers: Add a cube of mozzarella in the center with the ragù for a gooey surprise 🧀💛.
🌟 Why Arancini Are So Special
Arancini (meaning “little oranges” 🍊 because of their shape and color) are a symbol of Sicilian cuisine 🇮🇹. Sold in bakeries, street stalls, and homes, they are perfect for snacks, parties, or full meals. Each bite combines crispy outside + creamy risotto + savory filling — the definition of comfort food 😍.
Whether you make them for a family dinner 🍴, a gathering with friends 🎉, or just to treat yourself, arancini will transport you straight to Sicily with their authentic flavor 🌞⛵.
👉 Now it’s your turn! Try this recipe, fry up some golden arancini, and enjoy the magic of Sicilian street food at home 🍚💛🇮🇹.
