The 1000-Year-Old Street Food That Still Rules Sicily

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds umami without dairy.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: ricotta cheese

Ricotta provides creaminess at a lower cost.

Start by heating olive oil in a wide pot over medium heat.

Add 2 cups of boreo rice and toast for about 2 minutes until edges are translucent.

Simmer 6 cups of chicken broth and add saffron threads to steep.

Add hot stock to the toasted rice, about two ladles at a time, stirring occasionally.

Cook for about 20 to 25 minutes until rice is tight and not perfectly al dente.

Remove from heat and stir in cold butter and Paramesano Reano until melted.

Spread the risotto on a sheet tray and refrigerate to cool quickly.

Prepare the ragu by chopping pre-cut vegetables (1/2 carrot, celery, onion, garlic) in a food processor.

In a medium pot, heat olive oil and add 1 pound of ground beef, breaking it up as it cooks.

Season with salt and cook for 20 to 25 minutes until browned.

Add the chopped vegetables to the beef and cook until softened.

Stir in tomato paste and cook to caramelize, then deglaze with white wine.

Add 1 cup of tomato puree and a ladle of leftover stock, along with a bay leaf, and simmer for about an hour.

Add 1/4 cup of frozen peas to the ragu and allow it to cool.

Once cooled, prepare the aranchini by forming balls with the risotto and stuffing them with the ragu.

Deep fry the balls in a Dutch oven with olive oil at 300-325°F or air fry them using a Sousi Kitchen Robot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens