👥 Serves: 4 people (≈ 8 arancini)
⏱️ Time: 30 minutes prep + 1h resting + 15 minutes frying
Arancini are one of the most iconic Sicilian street foods 🍋🇮🇹 — golden, crispy rice balls stuffed with a savory filling, then fried until crunchy on the outside and creamy on the inside. Traditionally, they’re made with risotto rice, ragù, peas, and mozzarella, but today we’ll make a classic ragù & peas version with a delicious tomato sauce for serving.
Let’s dive into the recipe 👩🍳👇
🥢 Ingredients
🍚 For the Rice Base
Arborio or Carnaroli rice: 300 g
Hot vegetable broth: 750 mL
Butter: 20 g
Grated Parmesan: 50 g
Fine salt: 5 g (adjust to taste)
🍖 For the Ragù & Pea Filling
Olive oil: 15 mL
Ground beef (5% fat): 100 g
Onion: 50 g, finely chopped
Garlic: 1 clove (≈ 5 g), crushed
Chopped tomatoes: 200 g
Tomato paste: 15 g
Green peas (frozen or drained canned): 80 g
Fine salt: 3 g
Black pepper: 2 g (≈ 2 grinds)
Dried oregano: 2 g
🥚 For Shaping & Breading
Eggs: 2 whole (≈ 120 g without shells), beaten
Breadcrumbs: 100 g
Fine semolina (or fine polenta): 20 g
Sunflower oil (or neutral oil): 500 mL (for frying)
🍅 For Serving
Tomato sauce (homemade or store-bought): 200 mL
Grated Parmesan: 20 g
Fresh parsley: 5 g, chopped
👩🍳 Step-by-Step Preparation
🍲 Step 1: Cooking the Risotto Base
Next Page
