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Arancini with bean ragù

17/11/2023

I can propose an all-Italian variation of the arancini, enriching the dish with a bean ragù that will make them even more flavorful. Here is the recipe:

Ingredients

For the risotto:

  • 300 g of risotto rice (Carnaroli or Arborio)
  • 1 small onion, finely chopped
  • 1 liter of vegetable broth
  • 100 ml of white wine
  • 30 g of butter
  • 40 g of grated Parmesan cheese
  • Saffron (one sachet)

For the bean ragù:

  • 200 g of precooked cannellini beans
  • 150 g of peeled tomatoes
  • 1 carrot
  • 1 stalk of celery
  • 1 small onion
  • 100 g of sausage (optional)
  • Extra virgin olive oil
  • Salt and pepper to taste

For breading and frying:

  • 2 eggs
  • Bread crumbs as needed
  • Seed oil for frying

Preparation

  1. Start by preparing the risotto: in a pot, sauté the chopped onion with a drizzle of oil. Add the rice and toast it until it becomes translucent. Deglaze with white wine and let it evaporate. Incorporate the vegetable broth little by little, allowing the rice to absorb the liquid before adding more. Halfway through cooking, add the saffron. Once ready, turn off the heat, add the butter and the Parmesan. Stir and let it cool.

  2. In the meantime, prepare the bean ragù: in a skillet, sauté chopped onion, carrot, and celery with a drizzle of oil. If you decide to use sausage, crumble it and add it to the sauté. Cook for a few minutes. Incorporate the peeled tomatoes and beans. Cook for about 20 minutes, until the sauce thickens. Season with salt and pepper. Let it cool.

  3. Now let’s prepare the arancini: take a portion of rice, flatten it in your hand and put a spoonful of bean ragù in the center. Enclose the ragù with rice, forming a ball or a cone.

  4. Dip each arancino first in the beaten egg and then in the breadcrumbs.

  5. Fry the arancini in hot oil until golden brown and place them on paper towels to remove excess oil.

Curiosity

The arancino is a typical specialty of Sicilian cuisine. The name is derived from the golden color and the shape that resembles an orange, although in Catania the shape is typically conical, symbolizing Mount Etna.

I hope you like this recipe and that you can enjoy this delicious fusion of flavors!

Arancini with bean ragù