Arancini with Lentil Ragu

Arancini are fried rice balls, typical of Sicilian cuisine, that can be stuffed in many ways. The version with lentil ragu is a vegetarian alternative to the classic meat ragu. Here is the recipe for making arancini with lentil ragu:

Ingredients for about 10-12 arancini:

• 300 g of risotto rice (Carnaroli or Arborio)
• 1 small onion
• 1 carrot
• 1 stick of celery
• 150 g of dried lentils
• 500 ml of tomato passata
• Vegetable stock as needed
• 1 sachet of saffron
• 100 g of mozzarella
• 100 g of peas (optional)
• 2 eggs
• Breadcrumbs as needed
• Flour as needed
• Olive oil
• Oil for frying
• Salt and pepper as needed
• Grated Parmesan cheese (optional)

Preparation

1. Start by preparing the lentil ragu. Soak the lentils in water for at least 8 hours, then drain and rinse them.
2. Finely chop the onion, carrot, and celery to prepare a soffritto. In a pan, sauté the chopped vegetables with a little olive oil until translucent.
3. Add the lentils to the soffritto and toast for a minute. Pour in the tomato passata and enough vegetable stock to cover everything. Let it cook over medium-low heat until the lentils are soft and the ragu has thickened, about 40-50 minutes. Season with salt and pepper.
4. While the ragu is cooking, prepare the risotto. In a large pot, toast the rice with a little oil and then moisten it with vegetable stock, a little at a time, making sure to stir frequently to prevent sticking.
5. When the rice is almost cooked, dissolve the saffron in a bit of hot stock and add it to the risotto. Complete the cooking, adjusting for salt if necessary.
6. Spread the rice on a wide tray and let it cool completely.
7. Once both the rice and the ragu are cold, begin forming the arancini. Take a portion of rice and make an indent in the center. Fill the indent with a teaspoon of lentil ragu and a piece of mozzarella. Close with more rice, forming a compact ball.
8. Beat the eggs in a bowl and prepare two separate plates with flour and breadcrumbs. Dip each arancini first in the flour, then in the beaten egg, and finally in the breadcrumbs to completely cover it.
9. Fry the arancini in plenty of hot oil until they are golden and crispy.
10. Drain them on paper towels to remove excess oil.

Serve the arancini hot, accompanied if desired with additional lentil ragu on the side or a fresh tomato sauce.

Curiosity

The arancino is a dish born out of the need to preserve rice and is usually made with leftover rice from the previous day. The name “arancino” comes from the shape and golden color that resemble an orange, although in some parts of Sicily they are called “arancine” and may have a conical shape.