Arancini al Ragù
Crispy golden rice balls filled with a savory beef ragù, inspired by Sicily's street-food classic. Pan-fried until crunchy outside and creamy within—comfort food at its finest.
- Total time
- 50 min
- Servings
- 4
- Calories
- 580
- Protein
- 18g
Ingredients
- ½ lb ground beef
- 3 tbsp tomato paste
- ½ medium yellow onion, finely diced
- ½ cup beef or chicken broth
- 2 cups cooked short-grain rice (arborio or carnaroli), cooled
- 2 oz whole milk mozzarella, cut into 8 small cubes
- ½ cup grated Parmigiano-Reggiano
- ½ cup all-purpose flour
- 2 whole large eggs, beaten
- 2 cups neutral oil (vegetable or canola)
Instructions
- 1
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.
- 2
Add the diced onion to the hot oil and stir constantly for about 2 minutes, until the pieces soften and turn translucent (see-through).
- 3
Add the ground beef to the pan and break it up with a wooden spoon as it cooks, stirring every 15 seconds for 3–4 minutes until no pink remains and the meat looks brown throughout.
- 4
Stir in 3 tablespoons tomato paste until it coats the meat, then immediately stir in 0.5 cup broth to deglaze the pan, scraping up any stuck-on brown bits from the bottom.
- 5
Reduce heat to medium-low and let the ragù simmer gently, stirring once every 30 seconds, for 8–10 minutes until the liquid reduces by half and the sauce clings to the meat. Season with salt and pepper to taste.
- 6
Transfer the cooled rice to a large mixing bowl, add 0.5 cup grated Parmigiano-Reggiano and 2 tablespoons olive oil, then stir with a wooden spoon until the rice is well coated and holds together.
- 7
Wet your hands with cold water and scoop 3 tablespoons of rice into your palm, then press gently to form a shallow cup shape (like holding a small apple in your cupped hand).
- 8
Place one mozzarella cube into the rice cup, then scoop another 3 tablespoons of rice on top and press gently with your other hand until the ball seals completely around the cheese, with no gaps or cracks.
- 9
Set the sealed rice ball on a plate and repeat with remaining rice and cheese to make 8 balls total.
- 10
Place 0.5 cup flour in one small bowl, 2 beaten eggs in a second bowl, and bread crumbs or panko in a third bowl (if you have panko, use 1 cup; otherwise, make your own by pulsing stale bread in a food processor until coarse crumbs form).
- 11
Roll each rice ball in flour first, coating all sides, then dip into the beaten egg, turning to coat completely, then roll in bread crumbs until fully covered.
- 12
Pour 2 cups neutral oil into a deep 10-inch skillet (or small saucepan) and heat over medium-high heat until a thermometer reads 325°F, about 8–10 minutes. If you don't have a thermometer, the oil is ready when a small piece of bread dropped in turns golden in 30 seconds.
- 13
Carefully lower 4 rice balls into the hot oil using a slotted spoon, spacing them apart so they do not touch. Do not crowd the pan; fry in two batches if necessary.
- 14
Fry for 3–4 minutes, gently turning each ball once with a slotted spoon halfway through, until the coating turns the color of warm honey (a golden brown), about 90 seconds per side.
- 15
Transfer the fried arancini to a paper-towel-lined plate using a slotted spoon and repeat with the remaining 4 balls. Season lightly with salt while still warm.
- 16
Serve the warm arancini on a platter or individual plates with the cooled ragù spooned over the top or alongside for dipping.
Tools you’ll need
- medium saucepan
- wooden spoon
- large mixing bowl
- three small bowls
- 10-inch deep skillet or small saucepan
- instant-read thermometer (optional but helpful)
- slotted spoon
- paper towels
- plate
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