Classic Sicilian Arancini Al Ragù Recipe
Prep Time:
2 hours, 45 minutes
Cook Time:
1 hour
Servings:
12 Arancini
Ingredients
  • 1 tablespoon olive oil
  • ¼ pound ground beef
  • 1 small yellow onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine
  • ½ cup canned crushed tomatoes
  • ¼ cup frozen peas
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • Pinch of saffron threads
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 1 ½ cups risotto rice (Arborio or Carnaroli)
  • ½ cup dry white wine
  • 1 cup grated Parmigiano Reggiano
  • 2 large eggs, beaten
  • 1 teaspoon kosher salt
  • 6 ounces fresh mozzarella, cut into ½-inch cubes, patted dry
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 2 cups vegetable oil, for frying
Directions
  1. For the ragù, heat the olive oil in a saucepan over medium heat.
  2. Add the ground beef and cook, breaking it up, until browned, about 6 minutes. Remove from the pan and set aside.
  3. Add the onion, carrot, and celery, and cook until softened, about 5 minutes.
  4. Add the garlic and tomato paste, and cook, stirring, for 1 minute.
  5. Add the red wine and simmer until mostly reduced, about 2 minutes.
  6. Return the beef to the pan. Stir in the crushed tomatoes and simmer covered for 20 minutes, until thickened.
  7. Stir in the peas during the last 2 minutes. Season with salt and pepper, then let the ragù cool.
  8. For the risotto, bring the chicken broth to a simmer in a saucepan and add the saffron threads. Keep warm over low heat.
  9. Melt the butter in a large heavy-bottomed pot over medium heat.
  10. Add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, for 2 minutes, until the edges turn translucent.
  11. Add the white wine and cook, stirring, until absorbed. Add the warm saffron broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more, until the rice is tender and creamy, about 20 minutes.
  12. Remove from heat and stir in the Parmigiano Reggiano. Spread onto a baking sheet and let cool to room temperature, about 20 minutes.
  13. Once cooled, stir the beaten eggs into the risotto until fully incorporated. Cover and refrigerate for at least 2 hours, or until firm enough to shape.
  14. Scoop about ¼ cup of the risotto into your palm and flatten it into a disk. Place 1 teaspoon of ragù and a cube of mozzarella in the center. Top with a bit more risotto and shape it into a ball, sealing it completely so no filling is exposed.
  15. Set up a dredging station with flour, beaten eggs, and panko in three separate shallow dishes.
  16. Coat each ball in flour, then egg, then panko, pressing gently to adhere.
  17. Repeat till all the balls are coated.
  18. Heat 3 inches of vegetable oil in a deep pot or Dutch oven to 350 F.
  19. Fry the arancini in batches until deep golden brown, 4 to 5 minutes, turning occasionally for even color.
  20. Drain on a paper towel-lined tray and let rest for 2 minutes before serving.
  21. Serve immediately with more Parmesan on top, and optional marinara sauce.