“This classic Sicilian arancini are crunchy on the outside, creamy and melty on the inside and sure to be a crowd pleaser!”
— Italian Foodaholics


Serves 12


Step 1

For the ragù, finely chop the onion, celery and carrot and sauté for 5min in olive oil. Add the mince and brown, then add the wine and cook off

Step 2

Add the passata, 300ml of water, tomato puree, bay leaves, salt, pepper and a stock cube, then add the peas. Cook on low for at least 2 hours. Let the sauce cool down completely

Step 3

For the rice, add 2.2l water, stock cube, saffron, salt and butter into a large pot and bring to the boil, then add the rice

Step 4

Cook the rice until the water has absorbed, then spread onto a tray to cook down more quickly

Step 5

Slice the ham and add it to the ragu along with the mozzarella cheese

Step 6

For the batter, mix the flour and 300ml water

Step 7

To assemble, press some rice into a ball, then form a well in the middle and add some meat filling. Close the arancini, then dip first into the batter and then into a plate of breadcrumbs

Step 8

Deep fry until golden brown. Note - you might need to fry for up to 10min to ensure that the cheese in the middle is melted!
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