Our take on Sicilian Arancini

Ingredients (makes about 12 arancini)

For the Rice:

• Arborio or Carnaroli rice: 400 g

• Chicken or vegetable broth: 1.2 L

• Saffron threads: 1 pinch (optional but traditional in Sicily)

• Grated Parmigiano or Pecorino Romano: 60 g

• Butter: 30 g

• Salt to taste

For the Filling (Ragù option):

• Ground beef or pork: 250 g

• Onion: 1 small, finely chopped

• Carrot & celery: 1 each, finely chopped

• Tomato paste: 2 tbsp

• Red wine: 50 ml

• Peas: 100 g (optional, traditional in many Sicilian versions)

• Olive oil: 2 tbsp

• Salt & pepper

For Coating & Frying

• Flour: 100 g

• Eggs: 3, beaten

• Breadcrumbs: 200 g

• Vegetable oil for frying (e.g., sunflower or peanut oil)