Aracine Siciliane Recipe
Saffron risotto stuffed with cheese & lightly fried served over a bed of meat sauce with green peas
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Ingredients
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For the Risotto
For the Stuffing
For the Meat Sauce
For Frying
Method
Prepare the Risotto
- 1
- 2
Toast the Rice
Add the Arborio rice to the pan and stir for about 2-3 minutes until the rice is lightly toasted.
- 3
Add Broth and Saffron
In a separate saucepan, heat the chicken or vegetable broth. Once it’s hot, add the saffron threads to infuse. Gradually add the broth to the rice mixture, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process will take about 18-20 minutes.
- 4
Finish the Risotto
When the rice is al dente and creamy, remove from heat. Stir in the butter, grated Parmesan cheese, salt, and black pepper. Set aside to cool.
Prepare the Stuffing
- 5
Prepare the Cheese
Once the risotto has cooled, take a handful and flatten it in your palm. Place a cube of mozzarella cheese in the center and form the risotto around it to create a ball. Repeat until all risotto is used.
Prepare the Meat Sauce
- 6
Cook the Meat
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft. Add the ground beef or pork, cooking until browned. Season with salt and black pepper.
- 7
Add Tomatoes and Simmer
Stir in the crushed tomatoes and bring the mixture to a simmer. Allow it to cook for about 15 minutes, then add the frozen green peas. Cook for an additional 5 minutes until the peas are heated through.
Fry the Arancini
- 8
Bread the Balls
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in the flour, dip in the egg, and then coat with breadcrumbs.
- 9
Fry the Arancini
In a deep pot, heat vegetable oil over medium-high heat. Fry the arancini in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Serve
- 10
Plate the Dish
On a serving plate, ladle the meat sauce and peas as a base. Place 2-3 arancini on top. Serve hot, garnished with extra Parmesan if desired.
