Sicilian-Style Arancini with Smoky Palermo

A beloved Sicilian street food, these golden, crispy arancini are made with Milanese risotto prepared the day before, allowing the flavors to deepen and the texture to firm up for perfect shaping. Infused with the rich, smoky warmth of Smoky Palermo, these arancini come in two delicious variations: the classic cheese-filled version and a hearty Bolognese alternative. Serve hot with a side of Smoky Palermo dipping sauce for an extra layer of bold, smoky flavor.

Serves: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

Base Ingredients:

• 2 cups Milanese risotto (made the day before and chilled)

• 1 tbsp Smoky Palermo

• ½ cup grated Parmesan cheese

• 2 eggs, beaten

• 1 cup breadcrumbs

• ½ cup all-purpose flour

• 1 cup vegetable oil (for frying)

• Salt and pepper to taste

Cheese-Filled Arancini:

• ½ cup mozzarella, cut into small cubes

Bolognese-Filled Arancini:

• ½ cup Bolognese meat sauce prepared with a splash of Smoky Palermo (thick and reduced, so it doesn’t leak)

• ½ cup mozzarella, cut into small cubes

Instructions:

1. For Cheese-Filled Arancini: Take a small handful of risotto, flatten it in your palm, place a cube of mozzarella in the center, add a dash of Smoky Palermo then shape the rice around it into a ball.

2. For Bolognese-Filled Arancini: Take a small handful of risotto, flatten it, add a teaspoon of Bolognese and a cube of mozzarella, then carefully encase the filling with rice and shape into a ball.

3. Roll each arancini ball in flour, then dip into the beaten eggs, and finally coat in breadcrumbs, ensuring an even crust.

4. Heat the vegetable oil in a deep pan to 175°C (350°F). Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.

5. Remove and drain on a wire rack.

6. Serve the arancini hot with a side of Smoky Palermo as dipping sauce for an extra smoky kick.