질문하기
Cone-shaped Catanese rice balls stuffed with ragù, wrapped in crispy breadcrumbs, are eastern Sicily's pride. High protein and freezer-friendly, this mediterranean snack is a family favorite.
Cook the Arborio rice in a large pot with 4 cups of salted water over medium heat, stirring often for about 20 minutes until tender and thick; spread on a tray to cool completely.
In a skillet over medium heat, sauté the onion with a splash of oil for 3 minutes until translucent, then add ground beef and cook until browned, breaking up clumps.
Add tomato paste and peas to the beef, season with salt, pepper, and nutmeg, then simmer for another 10 minutes until the ragù is thickened; cool the filling mixture.
Mix cooled rice with beaten eggs and Parmesan cheese, knead by hand for cohesiveness and texture.
With damp hands, take a handful of rice mixture, flatten in your palm, add the beef ragù and a mozzarella cube in the center, then shape into a firm cone, sealing the filling inside.
Roll each cone in breadcrumbs, ensuring even coverage, and let rest for 10 minutes so the coating adheres well.
Heat vegetable oil in a deep pot to 350°F (medium-high); fry arancini three at a time for 3–4 minutes, turning, until deeply golden and crisp on all sides.
Drain briefly on paper towels; serve hot or at room temperature.
