italianSicilian Beef and Mozzarella Arancini
Crisp breadcrumb-coated saffron rice balls with a compact beef ragù and melting mozzarella center.
- Prep:
- 40 minutes
- Cook:
- 1 hour and 25 minutes
- Waiting:
- 1 hour and 20 minutes (cooling the rice, 1 hour, and chilling the balls, 20 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Beef ragu
8 minutesMedium heatHeat the olive oil over medium heat and cook the finely diced onion and carrot for 8 minutes.
Success cueThe vegetables are soft.
- 02
Beef ragu
36 minutesGentle simmerAdd the beef and brown it for 6 minutes, then add the passata and a pinch of salt and simmer uncovered on low heat for 30 minutes. Cool, then chill.
Success cueNo loose liquid remains and a spoon leaves a trail.
- 03
Rice
22 minutesMedium heatHeat the stock. Toast the rice in half of the butter for 2 minutes, add the saffron and the hot stock a ladle at a time for 18 to 20 minutes, then stir in the rest of the butter and the Parmesan.
Success cueThe rice is tender and fairly dry, with no loose liquid.
- 04
Cooling
1 hourSpread the rice on a tray, let it cool, then refrigerate for 1 hour.
Success cueThe rice is cold and firm.
- 05
Shaping
20 minutesWith wet hands, flatten about 80 g of rice in your palm, add a spoon of ragu and a cube of mozzarella and close into a ball.
Success cueThe filling is sealed in with no gaps.
- 06
Coating
10 minutesRoll each ball in flour, then beaten egg, then breadcrumbs, pressing gently.
Success cueThe coating is even all over.
- 07
Chilling
20 minutesRefrigerate the coated balls for 20 minutes.
Success cueThe coating feels firm.
- 08
Frying
5 minutesHigh heatHeat the frying oil to 175°C and fry in small batches for 4 to 5 minutes. Drain and rest for 5 minutes before serving.
Success cueDeep golden outside and hot in the center.
Watch outKeep the oil at 175°C between batches.
Cooking tips
Dry risotto is intentional here; excess creaminess weakens the shell and causes leaks during frying.
- • Rice and ragù must be fully cold
- • Keep oil at 175°C between batches
Potential allergens
Milk, Egg, Wheat / gluten, Celery
Compound ingredients vary by product; check labels and possible cross-contact.
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