Arancini with Vegetable Ragù and Tofu

Arancini are a traditional dish from Sicilian cuisine, typically made with rice, meat ragù, peas, and mozzarella. What I propose is a vegetarian version, where the classic ragu is replaced by a vegetable and tofu ragù.

Ingredients

For the arancino:

• 300 g of risotto rice (such as Arborio or Carnaroli)
• 1 liter of vegetable broth
• Saffron to taste
• 100 g of grated Parmesan cheese
• 2 eggs
• Breadcrumbs to taste
• Oil for frying

For the vegetable and tofu ragù:

• 200 g of tofu
• 1 small onion
• 1 carrot
• 1 stalk of celery
• 400 g of tomato purée
• 100 g of frozen peas
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Fresh basil (optional)

For the filling:

• 100 g of mozzarella for pizza or a similar stringy cheese, cut into cubes

Preparation

1. Prepare the rice for the arancini: Cook the rice in the vegetable broth following the instructions on the package, adding saffron to give it the typical golden color. Once cooked, add the grated Parmesan cheese and let cool.
2. In the meantime, prepare the vegetable and tofu ragù: Finely chop the onion, carrot, and celery. Blanch the tofu for a few minutes, then squeeze it to remove excess liquid and crumble it with your hands.
3. In a large pan, sauté the chopped vegetables in extra virgin olive oil until they become translucent. Add the crumbled tofu and let it season for a few minutes.
4. Add the tomato purée, adjust with salt and pepper, and cook for about 15-20 minutes on medium heat. Towards the end of the cooking time, add the frozen peas and let them cook for a few more minutes. If you like, you can add some chopped fresh basil.
5. Once the rice and ragù have cooled, you can assemble the arancini: take some rice and form a flat base on your hand, add some ragù and a cube of mozzarella in the center, then cover with more rice and shape it into the typical round or oval shape of the arancino.
6. Beat the eggs in a bowl and prepare another bowl with breadcrumbs. Dip the arancini first in the egg and then in the breadcrumbs, making sure they are completely covered.
7. In a deep pot, heat plenty of oil for frying and fry the arancini until they are golden and crunchy. Drain them on paper towels to remove excess oil.
8. Serve the arancini hot.

Curiosity

Arancini, whose name derives from their shape and color resembling an orange, are a traditional dish for the feast of Saint Lucy celebrated on December 13th in Sicily. According to tradition, on this day, neither bread nor pasta is eaten, so arancini become the main food of the meal.