Arancini with bean ragù

Name: Arancini with bean ragù
Prep time: 60 min
Total time: 60 min
Yield: 12
Ingredients: Vialone nano rice 1 ½ cup; Saffron 1 bag; Butter to taste; Grana Padano PDO cheese 2.5 oz; Precooked red beans 1 ¼ cup; Celery 0.5 oz; Carrots 0.5 oz; Red onions 0.75 oz; Garlic 1 clove; Extra virgin olive oil 2 tbsp; Tomato purée 0.4 cup; Smoked scamorza cheese 1.1 oz; Type 00 flour 3.5 oz; Water ¾ cup; Fine salt to taste; Breadcrumbs to taste; Vegetable oil to taste

it de es br fr

317

Calories per serving

Energy Kcal 317
Carbohydrates g 36.9
of which sugars g 1.4
Protein g 7.8
Fats g 15.4
of which saturated fat g 4.32
Fiber g 3.6
Cholesterol mg 16
Sodium mg 200

Vegetarian

Difficulty: Average
Prep time: 60 min
Makes: 12
Cost: Average

PRESENTATION

Arancini is one of those foods that just feels right anytime you see it—really, anytime—whether you’re in the heart of Palermo or strolling through a street market in Catania. These Sicilian rice balls have a way of showing up at gatherings, cafes and festivals, always stealing the show with their crispy outside and tender middle. And you know what? Every corner of Sicily puts its own twist on them—even the name changes depending on where you are, with “arancina” in Palermo and “arancino” in Catania.

Here's the deal: this version is a fresh spin that swaps the classic meat filling for a bean ragu. Using beans gives the inside that moist, flavorful bite, and the ragù itself has this rich, satisfying taste that really works with the risotto rice. Honestly, this kind of arancini recipe shows how creative Sicilian food can get—making something totally original out of a traditional favorite. Pretty much!

It’s wild how many arancini variations you’ll find across Sicily, and folks love to debate which is best—ragù bianco, spinach, pistachio, or something like this vegetarian arancini with bean ragù. You might see these golden, round snacks lined up in glass cases, tempting everyone who walks by. And the sauce? There's just something about the way the crispy shell breaks open to reveal a soft, flavorful filling that keeps people coming back for more. Seriously good.

Homemade arancini like this are a great intro to Italian street food, but also a nod to the way food traditions are always changing. People love trying new stuff, and using beans in the filling makes these deep-fried rice balls friendly for everyone. Next time you’re thinking about switching things up, try making a batch with your own favorite twists. In Sicily, experimenting with fillings is pretty common, so you’ll fit right in with this fun, tasty version.

Whether you prefer the classic version or enjoy exploring new flavors, arancini offers a little something for everyone. Each bite takes you on a journey through Sicily's rich culinary landscape, celebrating both tradition and innovation. For real, these delicious rice balls are more than just a snack—they're a piece of Sicilian culture that continues to evolve with each delicious variation.

INGREDIENTS

317

Calories per serving

Ingredients for 12 pieces: Vialone nano rice 1 ½ cup (300 g); Saffron 1 bag; Butter to taste; Grana Padano PDO cheese 2.5 oz (70 g)

For the ragù: Precooked red beans 1 ¼ cup (300 g); Celery 0.5 oz (15 g); Carrots 0.5 oz (15 g); Red onions 0.75 oz (20 g); Garlic 1 clove; Extra virgin olive oil 2 tbsp (25 g); Tomato purée 0.4 cup (100 g); Smoked scamorza cheese 1.1 oz (30 g)

For coating and frying: Type 00 flour 3.5 oz (100 g); Water ¾ cup (200 g); Fine salt to taste; Breadcrumbs to taste; Vegetable oil to taste

Preparation

How to prepare Arancini with bean ragù

To prepare the arancini with red bean ragù, start by cooking the rice. Toast it for a moment in a saucepan, then cover it with water 1 and cook it, ensuring that the mixture is very dry by the end 2. Halfway through the cooking, remember to add the saffron diluted in a little water and season with salt 3.

When the rice is ready, with the heat off, add the grated cheese 4 and a few pieces of butter 5. Stir until fully absorbed and transfer everything to a greased container 6.

Flatten the rice, cover it, and let it cool for a couple of hours at room temperature 7. Meanwhile, prepare the red bean ragù. Quickly chop the celery, carrot 8, red onion, and garlic clove in the mixer 9.

Once you have a very fine chop 10, sauté it in a saucepan with a splash of oil 11. After a few minutes, add the pre-cooked beans, rinsed and drained 12.

Finally, pour in the tomato purée, diluting it with a splash of water 13, so you can cook it over low heat for about twenty minutes; season with salt and pepper 14. Also prepare the batter by pouring the flour and water into a bowl 15.

Work well with a whisk to get a smooth and lump-free mixture. Season with a pinch of salt 16 and move on to forming the arancini. With greased hands, take a portion of the mixture, 12 in total 17, and form a small well in your hand 18.

In the middle, pour a bit of bean ragù 19 and a cube of smoked cheese 20. Close it well 21

and shape the tip, the first one is ready 22. Continue the same with all the others and then immerse them one at a time in the batter 23. Then drain and coat with breadcrumbs 34.

When you have all the arancini ready 25, move to the stove. Heat the oil to 340°F and when it's at temperature, add the arancini, letting them cook for a few minutes 26. Once golden, drain the arancini with red bean ragù and enjoy 27.

Storage

You can store the fried arancini with red bean ragù in the refrigerator for no more than a couple of days. Alternatively, you can prepare the rice the day before: cover it with plastic wrap and let it rest overnight in the refrigerator. If you used only fresh, non-defrosted ingredients, you can also freeze them raw and fry as needed directly from frozen.

Advice

The choice of melting cheese will make a difference inside your arancini with red bean ragù, so choose the one you like best if you're not a fan of smoked cheese.

For the translation of some texts, artificial intelligence tools may have been used.