Arancini al Burro
Sicily's beloved rice balls in the butter version — arancini filled with a creamy béchamel sauce, diced ham (prosciutto cotto) and melting mozzarella instead of the ragu version. Coated in breadcrumbs and deep-fried until the outside is shatteringly golden and the inside reveals the creamy, stretchy cheese filling. A Palermitan bar staple.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Cook rice: sauté in butter; gradually add hot stock ladle by ladle until absorbed. Stir in Parmesan and saffron water. Spread on a tray to cool completely. Mix in beaten eggs.
About 4 min
Mix béchamel with diced mozzarella and ham.
About 9 min
With wet hands, take a golf-ball sized amount of rice; flatten in your palm. Put 1 tbsp filling in the centre. Close the rice around it; shape into a cone or ball. Repeat.
About 9 min
Coat: roll in flour → egg → breadcrumbs.
About 9 min
Deep fry at 180°C for 4–5 minutes until deeply golden. Drain; serve immediately — the mozzarella should stretch when you break them open.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 18 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 560 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.