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Ingredients:

• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup ragù (meat sauce)
• 1 cup mozzarella cheese, diced
• 1/2 cup peas, cooked
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups breadcrumbs
• Salt, to taste
• Vegetable oil, for frying
• Marinara sauce, for serving (optional)

Instructions:

Cooking the Rice:

In a large saucepan, bring the broth to a boil.

Add the Arborio rice and a pinch of salt.

Reduce the heat to low and simmer, stirring occasionally, until the rice is cooked and has absorbed the broth (about 18-20 minutes).

Spread the cooked rice on a baking sheet and let it cool completely.

Preparing the Filling:

In a bowl, mix together the ragù, diced mozzarella, and cooked peas.

Form the Arancini:

Once the rice is cool, take a handful of rice and flatten it in the palm of your hand.

Place a spoonful of the filling in the center.

Enclose the filling with the rice and shape it into a ball or oval.

Repeat with the remaining rice and filling.

Bread the Arancini:

Roll each arancini in flour, shaking off any excess.

Dip in the beaten eggs, allowing any excess to drip off.

Finally, roll in the breadcrumbs until evenly coated.

Fry the Arancini:

In a deep fryer or large, deep saucepan, heat the vegetable oil to 350°F (180°C).

Fry the arancini in batches, turning occasionally, until golden brown and crispy (about 4-5 minutes per batch).

Use a slotted spoon to transfer the arancini to a plate lined with paper towels to drain any excess oil.

Serve the arancini warm, with marinara sauce on the side for dipping, if desired.

Tips:

You can prepare the rice and filling a day in advance and refrigerate until ready to use.

Feel free to experiment with different fillings, such as ham and cheese or spinach and ricotta.

Buon Appetito! Enjoy the crispy, gooey goodness of homemade Arancini, a true Sicilian delight!

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Photo credit: Enzo Rippa