Italian
Tomato Sauce
A simple homemade tomato sauce with onion, garlic, herbs and olive oil, perfect for pasta, pizza,…
Italian Arancini
Crispy Sicilian risotto balls stuffed with ragù, peas and mozzarella, breaded and fried golden — pure Sicilian street food.
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40 minPrep🔥
20 minCook🍽️
8Serves📊
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Ingredients
- 600g cold cooked risotto
- 100g ragù or thick meat sauce
- 50g peas
- 100g mozzarella, cubed
- 100g flour
- 3 eggs, beaten
- 200g breadcrumbs
- Oil for frying
- Salt
Instructions
- Take a handful of cold risotto; press flat in your hand.
- Add a teaspoon of ragù, a few peas and a cube of mozzarella in the centre.
- Wrap risotto round to form a ball.
- Coat in flour, dip in egg, roll in breadcrumbs.
- Fry in 170C oil 4-5 minutes until deep golden.
- Drain on paper.
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Tara’s tips
- Cold risotto holds shape — fresh risotto won't work.
- Don't skip the egg coating between flour and breadcrumbs.
Serving suggestions
- Eat warm.
Storage & reheating
Uncooked arancini freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Use leftover risotto?
Perfect application — arancini were invented for it.
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