Sicilian Rice Balls with Ragù (Arancini al Ragù)

La storia di questo piatto

Arancini di riso al ragù are Sicily's golden orbs, where saffron-scented rice wraps a heart of beef ragù and sweet peas. They carry the island's street-food soul: humble ingredients turned into something small and glowing like a sunset.

Ingredienti

• 320 g Arborio rice
• 250 g Ground beef
• 1 medium Onion
• 200 ml Peeled tomatoes
• 100 g Frozen peas
• 900 ml Meat (or vegetable) broth
• 80 g Grated Ragusano cheese
• 30 g Butter
• 2 piece Egg
• 200 g Breadcrumbs
• 40 ml Extra virgin olive oil
• 6 g Salt and pepper
• 50 ml Red wine
• 0.2 g Saffron threads or sachet
• 60 g Type 00 flour (for the batter)
• 1000 ml Peanut oil for frying

Preparazione

1. Prepare the ragù: finely chop the onion and let it wilt in extra virgin olive oil over medium heat for 2-3 minutes, until transparent and soft. Add the ground beef and brown it, stirring with a wooden spoon and breaking it up well, for 5-7 minutes, until it is no longer pink. Deglaze with the red wine and let it evaporate completely for about 1-2 minutes, scraping the bottom of the pan to lift the flavors.
2. Crush the peeled tomatoes by hand directly into the pan, add half of the salt and pepper and lower the heat to minimum: the ragù should simmer gently. Cook for 30 minutes, stirring occasionally; halfway through (after about 15 minutes) add the peas. At the end the ragù should be thick and reduced, almost dry: if needed, raise the heat slightly for the last few minutes. Remove from the heat and let it cool completely (preferably in the refrigerator): for the filling it must be thick and cold.
3. Heat the broth in a small saucepan and dissolve the saffron in it. When it boils, lower the heat to minimum and keep it warm for the entire cooking time of the rice.
4. Toast the rice in a wide pan over medium heat for about 2 minutes, stirring, until the grains turn translucent at the edges and release a hazelnut-like aroma. Add the hot saffron broth one ladle at a time (about 150 ml), stirring and waiting for it to be absorbed before adding the next. Cook for 18-20 minutes: for arancini the rice must be cooked al dente, dry and almost sticky, neither creamy nor soupy, otherwise it will not hold its shape and will open up when fried. Adjust the salt with the remaining portion.
5. With the heat off, mantecare the rice with the cold butter (30 g) and all the grated cheese (80 g), stirring vigorously for 1-2 minutes until they melt and the rice becomes glossy and compact.
6. Spread the rice in a thin layer on a large tray lined with parchment paper or cling film, to cool it more quickly. Let it cool completely: at least 1 hour at room temperature, or about 30-40 minutes in the refrigerator. The rice must be cold, firm and easy to handle.
7. Take about 50 g of cold rice in the palm of your hand (dampened with cold water) and make a small well in the center. Fill it with 1 tablespoon of thick, cold ragù, including a few peas taken from the ragù itself. Close the rice around the filling and shape a smooth, compact ball, always with damp hands. Repeat with all the rice: you will obtain about 12-14 arancini.
8. Prepare the coating in three steps: a batter of flour (60 g) and about 80 ml of cold water, the 2 eggs beaten with a fork, and the breadcrumbs in a dish. Dip each arancino in the batter, then in the beaten egg, and finally in the breadcrumbs, pressing lightly so it adheres evenly. Place them on a clean plate.
9. Heat the peanut oil in a deep pot to 170-175°C. If you don't have a thermometer, dip a cube of bread: it should turn golden in about 30-40 seconds. Fry a few arancini at a time, without crowding the pot, for 5-6 minutes in total, turning them gently with a slotted spoon, until golden and crispy on all sides. The oil should sizzle lightly and steadily.
10. Drain the arancini with a slotted spoon and place them on paper towels to remove excess oil. Serve immediately, hot and crispy.