Photograph of the finished Arancini

Italy · Cơm viên chiên Arancini Sicilia

Arancini

1 hr 15 min Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Arborio rice Arborio rice 400 g
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Beef Beef 280 g
  • Photograph of Peas Peas 160 g
  • Photograph of Thick tomato passata Thick tomato passata 400 ml
  • Photograph of Mozzarella Mozzarella 200 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 240 g
  • Photograph of Oil Oil 1 l

Method

  1. 1 Cook rice with saffron until the grains turn golden yellow, then let it cool and refrigerate for 2 hours.
  2. 2 Simmer the minced beef with tomato sauce and peas until the mixture is thick; a wet filling will cause the meatballs to break apart.
  3. 3 Scoop rice into a bowl in the palm of your hand, add the filling and mozzarella, then wrap it tightly.
  4. 4 Shaped into a cone, this is the Catania-style arancini.
  5. 5 Roll in the batter, then in breadcrumbs, and fry at 180 degrees for 5 minutes until golden brown.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 5: spray the breadcrumb coating evenly with oil, fry in an air fryer at 190 degrees for 12 minutes, flipping at the 7th minute to ensure the arannini are evenly browned without bursting.

Start cooking