(Photography: Effi Tsoukato, Recipes: Vincenzo & Suzanne Prosperi)
In Sicily, arancini aren’t just a snack, they are a way of life. Each golden, crispy bite reveals a rich, savoury ragu and an unforgettable pocket of oozy, melted cheese. It’s a sensory experience that, for us, brings back memories of wandering through Sicily, eating them at every chance we got.
Ingredients
Method
Place a large metal baking tray in the fridge to chill.
Heat oil in a large saucepan on medium heat. Add the onion, stirring often with a wooden spoon, for 3–5 minutes or until translucent and starting to brown. Mix in the stock, tomato paste and 120g butter. Bring to the boil. Add the rice, stir quickly, then cover. Cook, stirring frequently and replacing the lid each time, then just before all the liquid is absorbed, reduce the heat to medium-low. When the rice is tender and cooked, remove the lid and stir in the remaining butter until melted. Spread the mixture over the chilled tray, using a wooden spoon to spread to the edges (be gentle, the rice can break). Top with cheese. Set aside for 1 hour to cool.
To make the filling, heat 4–5 tablespoons oil in a large frying pan on medium heat. Add the celery, onion and carrot. Cook, stirring frequently, for 10 minutes, then add the beef mince, breaking it up with a wooden spoon, until browned. Stir in the peas, tomato paste, basil and a splash of water until combined. Reduce the heat and simmer for 20 minutes. Stir in another splash of water, so it doesn’t dry out. Season. Transfer to a bowl and chill in the fridge for 1 hour.
To assemble, press a heaped tablespoon of rice mixture into one hand, forming a pocket with your palm. Add a generous amount of the beef mixture and a few mozzarella pieces in the middle. Add another scoop of rice on top and form into a ball by pressing on top and bottom. Place on a tray lined with baking paper. Repeat with remaining rice and beef mixtures and mozzarella. Chill in the fridge overnight, or for at least 1–2 hours.
To coat, whisk the eggs in a bowl. Pour the breadcrumbs into a second bowl. One at a time, dip a ball in the egg mix, then roll in the breadcrumbs. Place on a tray lined with baking paper.
Pour a generous amount of sunflower oil into a saucepan and heat until it reaches 180°C or small bubbles appear around the handle of a wooden spoon. Add a few balls at a time, making sure they have room to move around. Fry for 5–7 minutes or until golden brown and the cheese inside is melted. While you won’t be able to see this, it is your role to taste test and make sure they’re cooked through.
Cook’s tips:
For arancini, the rice should be dry, al dente rice, not creamy in texture (like risotto). Before shaping the arancini, give your hands a quick dip in a bowl of water. It keeps things smooth. Let the formed arancini rest to allow the starch in the rice to set, so they don’t fall apart when frying.
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