Sexy Arancini
In Sicily, arancine are traditionally eaten the day of Santa Lucia, December 13th. But it’s also a very popular street food dish sold everywhere here.
They are fried balls of saffron rice stuffed with either a meat sauce or a cheese sauce. The cheese version is called al burro—with butter—but they are actually filled with béchamel sauce, cheese, ham and peas, while the arancine al ragú have a thick filling of bolognese sauce with peas, mozzarella and mortadella.
You can pretty much fill the rice with whatever you like, but this is the way the Di Luca family has been making them for many years.
Risotto for the rice balls
Ingredients:
2 tbsp olive oil 4 tbsp butter 1 medium onion chopped fine 1 1/2 tsp saffron threads 3 cups arborio rice (it has to be arborio or carnarol
