Arancini Alla Siciliana Recipe

Prepare stock

Bring the chicken or vegetable stock to a gentle simmer in a saucepan and keep warm over low heat.

In a wide heavy-bottomed skillet or medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and cook until translucent, about 4 minutes.

Add the Arborio rice and stir to coat for 1 to 2 minutes until edges of the grains become translucent.

Pour in the white wine and simmer, stirring, until mostly absorbed.

Add warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for about 18–20 minutes until rice is tender but slightly al dente and mixture is creamy.

Remove from heat. Stir in remaining 1 tablespoon butter, grated Parmesan, salt and pepper. Allow rice to cool slightly (10–15 minutes), then beat 2 eggs and stir into the warm rice to bind. Spread rice on a rimmed tray and refrigerate until cold and firm, at least 1 hour (can refrigerate up to overnight).

Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add diced onion, carrot and celery and cook until softened, about 6 minutes.

Add minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add ground beef. Break up with a spoon and cook until no longer pink, about 6–8 minutes.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes, red pepper flakes, dried oregano, salt and pepper. Reduce heat to low and simmer gently, uncovered, for 15–20 minutes until thickened. Stir in chopped fresh basil and remove from heat. Taste and adjust seasoning. Allow to cool.

Prepare six small parcels by placing a cube of cheese on a slice or folded piece of ham; the ham should wrap around the cheese to form a compact center. Keep chilled until assembly to prevent melting.

Set up a breading station: a shallow bowl with flour, a bowl with beaten eggs whisked with 2 tablespoons cold water, and a shallow dish with breadcrumbs seasoned with 1/2 teaspoon salt.

With chilled risotto, scoop about 3/4 cup of rice (roughly golf-ball to tennis-ball size depending on final desired size) into your hand. Flatten into a disc in your palm.

Place one ham-and-cheese parcel in the center of the rice disc and 1 to 2 teaspoons of cooled spicy bolognese on top of or beside the ham (avoid overfilling to prevent bursting). Carefully fold the rice around the fillings, pressing firmly to form a compact ball. Repeat to make 6 arancini.

Roll each rice ball lightly in flour, then dip into the beaten egg, letting excess drip off, then roll thoroughly in breadcrumbs to coat. For extra-crispy crust, double-coat by repeating egg and breadcrumb step.

Place coated arancini on a baking sheet and refrigerate for 20–30 minutes to set the coating before frying.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 40–60 seconds.

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and heated through. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with salt.

While arancini chill or fry, make the tomato sauce: heat 1 tablespoon extra virgin olive oil in a small saucepan over medium heat. Add sliced garlic and cook 1 minute until fragrant but not browned.

Add crushed tomatoes, sugar (if using), salt and pepper. Simmer gently for 10–12 minutes to meld flavors. Stir in torn basil leaves off heat.

Keep the sauce warm until serving.

Plate 1–2 arancini per person on a shallow pool of warm tomato sauce. Sprinkle with grated Parmesan and chopped parsley. Serve immediately while hot, with extra sauce on the side.