Italian cuisine · Dough, Pasta & Rice

Arancini

Fried Sicilian rice balls with a ragù-mozzarella center.

Ingredients · for 4 servings

• 500 g risotto (cold)
• Beef ragù
• Mozzarella
• Eggs, breadcrumbs
• Oil for frying

Instructions

1. Form the cold risotto into 8 walnut-sized balls and hollow each with your thumb.
2. Fill each hollow with 1 tsp ragù and a cube of mozzarella and seal the risotto over it firmly.
3. Dredge the balls first in flour, then through the whisked egg and finally in breadcrumbs.
4. Heat oil to 170 °C.
5. Fry the arancini in batches for 4–5 min until golden brown and crispy, turning them.
6. Drain on paper towels and serve hot with marinara sauce.