Arancini al Ragu
Crispy Sicilian fried rice balls, stuffed with a slow-cooked meat ragu and stretchy melted mozzarella at the centre.
Total time
70 min
Prep
40 min
Cook
30 min
Difficulty
hard
Cuisine
Italian
Ingredients
400garborio rice
3eggs
80gparmesan, grated
1gsaffron
200gbeef ragu, cooled
150gfresh mozzarella, diced small
100gplain flour
150gfine breadcrumbs
1Lvegetable oil for frying
Instructions
1
Cook rice in salted water with saffron until just done, spread to cool.
2
Mix cooled rice with 2 eggs and parmesan until well combined.
3
Wet hands, take a handful of rice, press flat, add ragu and mozzarella.
4
Mould rice around filling to form a ball, press firmly to seal.
5
Roll in flour, dip in beaten egg, coat in breadcrumbs.
6
Heat oil to 180C and fry arancini in batches 4-5 minutes until deep golden.
7
Drain on paper towel and serve hot while mozzarella is still stretchy.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
747
Protein
33g
Fat
33.3g
Carbs
76.5g
Fiber
2.9g
Sodium
871mg
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