Arancine al Ragù
Arancine al Ragù
Rice Croquettes filled with meat sauce and Mozzarella
Called arancine (or arancini, depending on what part of Sicily you’re in), these rice croquettes may be the most famous Sicilian food outside of the island. The name, which is similar to the word for orange, arancia, reflects the food’s saffron-tinted color and sometimes its shape (they are either spherical or conical); mine are spheres about the size of a medium orange. In Sicily, these often reach the size of softballs, so they make for a very hearty snack, or even a full-on meal. Arancine are made in a variety of “flavors” but saffron-infused rice packed around a heart of ragù (meat sauce) is the most classic and you’ll find them served blazing hot at the island’s cafés and rosticcerie (casual joints, kind of like delis, serving hot food). The technique for preparing the rice—adding small doses of broth to toasted rice until it is absorbed and the rice is al dente—is similar to how you make risotto. You can totally make these with leftover risotto and the fillings of your choice. Get creative! And to make arancine al burro, another classic, replace the ragù filling with 3 ounces each of ham and mozzarella (cut into ¼-inch cubes), then mix with ¼ cup of béchamel and divide evenly among the arancine.
Ingredients (14)
Ingredients (14)
Instructions
Making the aracine
Line a large platter or baking sheet with parchment paper.
Heat the olive oil (¼ cup) in a medium skillet over medium-low heat. When the oil begins to shimmer, add the onion (1 medium), season with salt, and cook until softened and translucent, about 15 minutes.
Increase the heat to medium-high, add the rice (1 lb), and stir to coat. Cook, stirring, until the rice is lightly toasted and becomes translucent, 3 to 4 minutes, then add the wine (1 cup).
Stir until the alcohol aroma dissipates, 1 to 2 minutes, then add 2 cups of the broth and the saffron (1 pinch).
Cook, stirring continuously to prevent the rice from sticking to the pan, until the broth has been absorbed, about 4 minutes.
Add another cup of the broth and cook, stirring continuously, until it has been absorbed, about 5 minutes more.
Add more liquid ¼ cup at a time, stirring until each addition has been absorbed before adding more, until the rice is al dente. You may not need all the broth.
Remove the pan from the heat, stir in the butter (2 Tbsp), and mix well. Season with salt to taste.
Comments
Purchase cookbook to comment