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Arancini Siciliani by Master Chef Gianluca Deiana Abis

Updated: Jan 26

arancini siciliani
Arancini Siciliani

Step 1: Risotto allo Zafferano

Ingredients:

  • 300g Arborio rice (carnaioli or arlechino thats my choice)

  • 750ml chicken broth

  • 1 pinch saffron threads

  • 50g butter

  • 50g Parmesan cheese (grated)

  • Salt and pepper to taste

Instructions:

  1. In a pot, heat the chicken broth and infuse the saffron.

  2. In a separate pan, sauté the rice in butter until translucent.

  3. Gradually add the saffron-infused broth, stirring continuously.

  4. Once the rice is tender, finish with butter, Parmesan, salt, and pepper. Set aside to cool.


Step 2: Sausage Bolognese Sauce (Ragù)

Ingredients:

  • 300g sausage meat (removed from the casing)

  • 1 small onion (finely chopped)

  • 1 carrot (finely chopped)

  • 1 celery stalk (finely chopped)

  • 2 tablespoons tomato paste

  • 200g canned crushed tomatoes

  • Olive oil

  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a pan and sauté onion, carrot, and celery until softened.

  2. Add the sausage meat, breaking it into small pieces, and cook until browned.

  3. Stir in the tomato paste, then add crushed tomatoes.

  4. Simmer for 30-45 minutes until the sauce is rich and thick.

  5. Season with salt and pepper. Set aside to cool.


Step 3: Cook Primavera Peas

Ingredients:

  • 100g primavera peas (fresh or frozen)

Instructions:

  1. Boil a pot of salted water.

  2. Add the peas and cook for about 3-4 minutes until tender.

  3. Drain and set aside to cool.


Step 4: Assemble the Arancini

Ingredients:

  • Risotto allo Zafferano (from Step 1)

  • Sausage Bolognese Sauce (from Step 2)

  • Primavera peas (from Step 3)

  • 200g fiordilatte mozzarella (cubed)

Instructions:

  1. Mix the risotto with the sausage ragù and primavera peas.

  2. Shape the mixture into balls, making a hollow in the center.

  3. Stuff each ball with a cube of fiordilatte mozzarella.

  4. Seal the balls and set aside.


Step 5: Coat and Fry

Ingredients:

  • 2 eggs (beaten)

  • 100g Grissini Torinesi crumbs (or breadcrumbs)

  • Olive oil for frying

Instructions:

  1. Roll each arancino in the beaten eggs.

  2. Coat them in Grissini Torinesi crumbs, ensuring they are well-covered.

  3. Fry in hot olive oil until golden and crispy.

  4. Drain on paper towels and serve hot.

This version, with creamy saffron risotto, savory sausage ragù, fresh peas, and fiordilatte mozzarella, creates the ultimate, indulgent arancino. Enjoy!


 


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