Arancine Siciliane

Name: Arancine Siciliane
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
Ingredients: 400 g risotto rice; 1 l vegetable stock hot; 1 pinch saffron threads soaked in 1 tbsp warm water; 50 g Parmigiano Reggiano finely grated; 200 g beef mince; 1 onion finely chopped; 1 tbsp tomato paste; 80 g frozen peas; 100 g caciocavallo cut into small cubes; 100 g plain flour; 180 ml water; 200 g fine breadcrumbs; 1 l vegetable oil for deep-frying

Sicilian saffron rice balls with ragù

Crisp, golden Sicilian rice balls filled with a savoury beef-and-pea ragù and melted caciocavallo.

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Prep45 minsCook45 minsServes4DifficultyAdvanced

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Sicilian and Italian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

Use mozzarella in place of caciocavallo.
Use a mushroom and pea filling for a meat-free variation.

Sicily’s fried rice speciality is called arancine in Palermo and much of western Sicily, while arancini is common in eastern Sicily and wider Italian usage. Shapes and fillings also vary by locality; this recipe uses saffron rice, meat ragù, peas and caciocavallo.