Arancini siciliani

Ingredients

• Arborio or Originario rice500 g
• Saffron powder0.125 g
• Ground beef200 g
• Fine peas100 g
• Aged Caciocavallo cheese100 g
• Breadcrumbs250 g
• Eggs2
• Peanut oil1000 ml
• Butter30 g
• Fine salt15 g
• Yellow onion50 g
• Tomato puree150 g
• Dry white wine50 ml
• All-purpose flour150 g

Allergens

Peanuts, Gluten, Milk, Eggs
May contain traces of: Sulphites.

Method

1. Boil rice in 1.2 liters of lightly salted water until the liquid is fully absorbed. Dissolve saffron in a little warm water and stir it into the rice along with butter.
2. Spread the rice onto a large tray to cool completely and stabilize the starches; this prevents the grains from being too sticky during shaping.
3. Prepare the ragù: sauté chopped onion, brown the ground beef, deglaze with wine, then add tomato puree and peas. Simmer until very thick and dry.
4. Cut the caciocavallo into 1 cm cubes. Prepare a smooth batter (lega) by whisking flour with 250 ml of water and the eggs until no lumps remain.
5. Place a portion of rice in your moistened palm, create a hollow in the center, and insert a spoonful of ragù and a few cheese cubes.
6. Close the rice over the filling, molding the arancino into a ball or cone shape. Ensure there are no cracks to prevent leakage during frying.
7. Dip each arancino into the egg and flour batter, then roll in breadcrumbs, pressing lightly to ensure a firm coating.
8. Heat the oil to 175°C (345°F). Fry 2-3 arancini at a time to maintain temperature, until they are uniformly golden brown (about 4-6 minutes).
9. Drain on paper towels and let rest for 5 minutes before serving to allow the heat to melt the cheese core evenly.