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Arancini with Saffron Rice and Rabbit Ragù

26/11/2023

Of course, the arancini with saffron rice and rabbit ragù are a particularly refined variation of the classic Sicilian arancini. Here’s a recipe you can follow to prepare them.

Ingredients

  • 300 g of risotto rice (such as Arborio or Carnaroli)
  • 1 sachet of saffron powder, or a few strands to be dissolved in hot broth
  • 100 g of grated Parmesan cheese
  • 1 liter of vegetable or chicken broth
  • 1 small onion, finely chopped
  • 30 g of butter
  • 1 rabbit, cut into pieces
  • 150 ml of white wine
  • 200 g of tomato purée
  • 2 tablespoons of tomato paste
  • 1 carrot, 1 stalk of celery, 1 onion (for the mirepoix)
  • Extra virgin olive oil
  • Flour, beaten eggs, and breadcrumbs for breading
  • Salt and pepper to taste
  • Oil for frying

Preparation

  1. Start by preparing the rabbit ragù. Clean and cut the rabbit into pieces, then sauté them in a saucepan with a drizzle of oil and the finely chopped onion until well browned.
  2. Add the white wine and allow it to evaporate. Then, add the tomato purée and paste, the finely chopped carrot, celery and onion for the mirepoix, salt and pepper.
  3. Cook the ragù on low heat for about 1-2 hours, or until the meat is tender and the sauce is reduced and flavorful. Once ready, shred the rabbit meat and put it back into the sauce.
  4. Prepare the rice. In a pot, toast the rice with a drizzle of oil and the finely chopped onion without browning it. Add the saffron (if using strands, you would have previously infused them in the hot broth).
  5. Cook the rice by gradually adding the boiling broth and stirring often. The rice should be al dente.
  6. At the end of cooking, add the butter and grated Parmesan, mix well and then spread the rice out on a surface to cool.
  7. Once cool, take portions of the rice and flatten them in your hand, put some of the rabbit ragù in the center and close to form a ball or a cone.
  8. Coat the arancini first in flour, then in beaten egg, and finally in breadcrumbs.
  9. Fry the arancini in plenty of oil until golden. Drain on paper towels and serve hot.

Curiosity

The arancini, originally from Sicily, get their name from their shape and color, which resemble small oranges. The version with saffron rice and rabbit ragù is a gourmet variant that combines the delicacy of saffron and the tasty flavor of rabbit meat. It is a dish that requires patience and care but offers great satisfaction to the palate.