Ricotta-filled arancina
- Starter
- Medium
- 6
- 1 hour 15 minutes
PT1H15M
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.
Ingredients
Equipment
- Deep fat fryer
- Disposable piping bag
Method
1
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
- 300g of carnaroli risotto rice
- 0.3g of saffron
- 1l water
2
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
4
Meanwhile, whip the ricotta until light and smooth, then transfer to a piping bag
- 240g of ricotta
5
Using your hands, form the rice into arancina, piping some ricotta into the centre of each one, then closing up to form a perfect ball
6
When all of the arancina are formed, prepare three shallow bowls – one with flour, one with beaten egg and one with breadcrumbs
- flour
- fine white breadcrumbs
- 2 eggs , beaten
7
Dust each arancine with flour
8
Coat the arancina in beaten egg
9
Finally, dust in the breadcrumbs, ensuring you have an even coating
10
Preheat a deep pan of oil to 170°C
- oil, for deep-frying
11
Fry the arancina in batches until golden all over, for approximately 5–6 minutes, then set aside to drain on kitchen paper
12
Allow to cool a little before serving
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Ricotta-filled arancina
