lunch · everyday
Arancini
Sicilian fried saffron risotto balls stuffed with ragù, peas and mozzarella.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cook rice in saffron stock until absorbed and tender; stir in Parmesan and butter, spread on a tray and chill until cold.
-
2
Flatten a handful of rice in your palm, add ragù, peas and mozzarella and close into a ball or cone.
-
3
Dip in flour-water batter, then breadcrumbs.
-
4
Fry at 180°C (350°F) until deep golden, 4–5 minutes.
-
5
Rest 5 minutes before eating.
