# Sicilian Arancini

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

Crisp Sicilian rice balls filled with a rich meat and tomato ragù, with a melting caciocavallo centre.

Servings: 6 · Cook 60 min · Other

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Sicilian Arancini](https://image.fridge.menu/adaptations/1nfntmix/e9c5c7963c0d7653b97bd1e468482ede5b5e154e0b837c30b40d0532f1a7d201.jpg)

## Ingredients

- 500 g [Arborio rice](https://fridge.menu/en/i/risotto-rice)
- 1.2 l [Vegetable stock](https://fridge.menu/en/i/stock)
- 100 g [Butter](https://fridge.menu/en/i/butter)
- 1 pcs [Saffron](https://fridge.menu/en/i/saffron)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 1 pcs [Butter](https://fridge.menu/en/i/butter)
- 150 g [Minced pork](https://fridge.menu/en/i/minced-pork)
- 200 g [Tomato sauce](https://fridge.menu/en/i/tomato-sauce)
- 1/2 pcs [Onion](https://fridge.menu/en/i/onion)
- 100 g [Peas](https://fridge.menu/en/i/peas)
- 60 ml [Red wine](https://fridge.menu/en/i/wine)
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- 25 g [Butter](https://fridge.menu/en/i/butter)
- 50 g Caciocavallo
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- 300 ml [Water](https://fridge.menu/en/i/water)
- 200 g [Plain flour](https://fridge.menu/en/i/flour)
- [Breadcrumbs](https://fridge.menu/en/i/breadcrumbs) — to taste, dried

## Steps

1. Bring the vegetable stock to the boil with the butter, add the rice, salt and saffron, and cook over medium heat until the liquid is absorbed.
2. Remove from the heat, stir in the butter until the rice is creamy, spread onto a plate, cover with film and leave to cool.
3. Heat olive oil in a pan, add butter and fry the onion, then add the minced pork and cook for a few minutes.
4. Add the wine, then the tomato sauce, salt and pepper, and simmer for at least 1 hour until the mixture reaches 71°C. (60 min)
5. Halfway through cooking, stir in the peas, adding hot water as needed so the ragù does not become too dry.
6. Leave the ragù to cool completely.
7. Wet your hands with water and shape rice balls filled with the ragù and caciocavallo.
8. Mix the flour with a pinch of salt and water, whisking to a thick batter.
9. Coat each ball first in the batter, then in the breadcrumbs.
10. Fry the arancini in hot olive oil, 1-2 at a time, for 6-7 minutes until golden and crisp. (7 min)
11. Drain on paper towel to remove excess oil and serve hot.

Published 2026-10-07

https://fridge.menu/en/r/arancini-1nfntmix

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=1nfntmix · Something wrong? Tell us — no account needed. Write to hello@fridge.menu