Accursio Craparo's ricotta-filled arancina recipe is a delicious take on this Sicilian classic. The rice is infused with saffron during cooking, then mixed with a heady combination of lemon zest, butter and Parmesan, acting as a comforting shell for the creamy ricotta within. If cooking for vegetarians, swap the Parmesan for a vegetable rennet-based cheese with a similar flavour profile.
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To begin, make the rice base. Add the water to a pan and heat until almost simmering. In a separate pan, lightly toast the rice over a high heat, then add a ladleful of the water, along with the saffron strands
Continue to stir and cook the rice, adding a ladleful of water at a time and allowing it to be absorbed by the rice before adding the next
3
When the rice is cooked, beat in the lemon zest, salt, butter, Parmesan and oil, until creamy. Set aside at room temperature for 20–30 minutes, until cool enough to handle
As one of Sicily’s most prominent chefs, Accursio Craparo puts the flavours of the east and west of the island centre stage at his eponymous Michelin-starred restaurant in Modica.
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Ricotta-filled arancina