Sicilian Arancini with Savory Filling

Name: Sicilian Arancini with Savory Filling
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8 Portionen
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 200 g ground beef; 1 medium onion (finely chopped (about 100g)); 1 clove garlic (minced); 400 g canned crushed tomatoes; 125 ml red wine; 1 tsp dried oregano; 1 pinch salt (to taste); 1 pinch black pepper (to taste); 1 tbsp olive oil; 1 small shallot (finely chopped (about 50g)); 300 g Arborio rice; 100 ml dry white wine; 900 ml vegetable broth (hot); 50 g Parmesan cheese (grated); 30 g butter; 1 pinch salt (to taste); 1 pinch black pepper (to taste); 150 g mozzarella (diced); 100 g all-purpose flour; 2 large eggs (beaten); 150 g breadcrumbs; 1 liter vegetable oil (for deep frying)

Discover the incomparable taste of Sicily with these crispy arancini. Golden brown on the outside and filled with creamy risotto, savory ragù, and melted mozzarella on the inside – a true taste sensation. Perfect as an appetizer or a hearty snack.

120 min.

8 servings

Medium

Preparation

60 min.

Cook / Bake

60 min.

Servings

Calories

480 kcal

Ingredients

for 8 servings

For

servings

Amounts are automatically adjusted.

For the Ragù

2 tbspolive oil
200 gground beef

1 mediumonion(finely chopped (about 100g))
1 clovegarlic(minced)

For the Ragù

400 gcanned crushed tomatoes
125 mlred wine
1 tspdried oregano

1 pinchsalt(to taste)
1 pinchblack pepper(to taste)

For the Risotto

1 tbspolive oil

1 smallshallot(finely chopped (about 50g))

For the Risotto

300 gArborio rice
100 mldry white wine

900 mlvegetable broth(hot)
50 gParmesan cheese(grated)Milch

For the Risotto

30 gbutterMilch

1 pinchsalt(to taste)
1 pinchblack pepper(to taste)
150 gmozzarella(diced)Milch

For Coating and Frying

100 gall-purpose flour

2 largeeggs(beaten)

For Coating and Frying

150 gbreadcrumbs

1 litervegetable oil(for deep frying)

Instructions

For the ragù: Heat olive oil in a pot. Sauté ground beef until browned. Add chopped onion and minced garlic, cook until softened. Stir in crushed tomatoes, red wine, and oregano. Season with salt and pepper. Simmer for at least 30 minutes, or longer for a richer flavor, until thickened. Let cool completely.
For the risotto: Heat olive oil in a separate pot. Sauté chopped shallot until translucent. Add Arborio rice and toast for 1-2 minutes, stirring constantly. Deglaze with white wine and let it evaporate.
Gradually add hot vegetable broth, one ladleful at a time, stirring frequently. Wait until each addition is absorbed before adding the next. Continue until the rice is creamy and al dente (about 18-20 minutes). Stir in Parmesan cheese and butter. Season with salt and pepper. Spread the risotto on a baking sheet and let it cool completely, preferably in the refrigerator for at least 2 hours, or overnight.
Once the risotto is cold and firm, take about 2 tablespoons (approx. 50g) of risotto in your hand. Flatten it into a disc. Place a spoonful of ragù and a few mozzarella cubes in the center. Carefully fold the risotto around the filling and shape it into a ball or a cone. Ensure the filling is completely enclosed.
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each arancino first in flour, then dip in egg, and finally coat thoroughly with breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
Heat vegetable oil in a deep pot or deep fryer to 340-350°F (170-175°C). Fry the arancini in batches for 5-7 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pot, as this will lower the oil temperature.
Remove the arancini with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately. Enjoy your homemade Sicilian arancini!

💡 Tipp

For best results, make sure your risotto and ragù are completely chilled before shaping the arancini. This will make them much easier to handle and prevent them from falling apart during frying. You can also prepare the ragù and risotto a day in advance to save time.

Nutrition per serving

Calories

480 kcal

Protein

22 g

Carbohydrates

50 g

Fat

20 g

Fiber

4 g

Recipe on TomTaste: https://tomtaste.com/recipe/sicilian-arancini-with-savory-filling

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