Arancini di Riso

Crispy rice balls filled with ragù, peas, and mozzarella, a Sicilian street food delight.

Ingredients

• 400 g Arborio rice
• 1 pinch saffron threads
• 200 g ragù sauce
• 100 g peas
• 150 g mozzarella
• 100 g flour
• 150 g breadcrumbs
• 4 eggs
• 500 ml olive oil

Method

1. Cook rice with saffron. Let cool.
2. Flatten rice in hand, add ragù, peas, and mozzarella. Form into balls.
3. Coat balls in flour, beaten egg, then breadcrumbs.
4. Deep fry in hot oil until golden brown.

Chef's tips

• Ensure oil is hot for crispiness.
• Use leftover risotto for better flavor.