Jul 13 2026
Restaurants›El Farol›Sicilian Arancini Recipe

Sicilian Arancini Recipe

Inspired by El Farol
Time1h 30m
Serves4

saffron rice, bolognese ragù, peas, mozzarella, San Marzano tomato sauce

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Ingredients

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Arancini Rice

Bolognese Ragù

Filling

Coating

Sauce

Method

Prepare the Saffron Rice

  1. 1

    Cook the Rice

    In a saucepan, bring vegetable broth to a simmer. Add saffron threads and allow to infuse for 5 minutes. Stir in Arborio rice and cook, stirring frequently, until creamy and al dente, about 18-20 minutes. Remove from heat and stir in Parmesan cheese and salt. Allow to cool.

Make the Bolognese Ragù

  1. 2

    Cook the Meat and Vegetables

    In a skillet, heat olive oil over medium heat. Add onion, carrot, celery, and garlic, cooking until softened. Add ground beef and cook until browned. Stir in crushed San Marzano tomatoes, salt, pepper, and basil. Simmer for 30 minutes until thickened.

Assemble the Arancini

  1. 3

    Form the Balls

    Once the saffron rice has cooled, take a handful and flatten it in your palm. Place a spoonful of Bolognese ragù, a few peas, and a cube of mozzarella in the center. Mold the rice around the filling to form a ball. Repeat with the remaining rice and filling.

Coat and Fry

  1. 4

    Prepare for Frying

    Dredge each arancini ball in flour, dip in beaten eggs, and coat with breadcrumbs. Heat vegetable oil in a deep frying pan over medium heat. Fry arancini in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Serve

  1. 5

    Plate the Dish

    Serve the hot arancini drizzled with San Marzano tomato sauce and garnish with fresh basil.

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