Golden fried risotto balls filled with meat and peas.
Sicily's iconic fried rice balls: creamy saffron risotto stuffed with ragù and peas, fried until golden and crispy outside.
Serves 12
Cook arborio rice with broth and saffron until creamy; cool.
Brown ground meat, add peas, simmer to create ragù.
Form rice into ball, nest filling and mozzarella inside.
Coat in bread crumbs, fry in hot oil until golden.
Cool risotto before shaping
Keep filling cold for easier handling
Oil must be hot
Use vegetable filling
Add pistachios
Can be prepared ahead and fried fresh.
Arancini originated in Sicily as a portable, festive food for celebrations.
Saffron gives traditional color and subtle flavor to the risotto.
Per serving · 12 servings total
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