Ragù Arancini embody the most traditional version of Sicily’s famous rice balls, featuring a rich, slow-cooked meat ragù at the centre. The ragù is typically made from a blend of minced meats cooked gently with tomato, onions, carrots, celery and herbs, developing deep layers of flavour through slow simmering. Some versions include peas or melted cheese, further enriching the core. This hearty filling is enveloped in creamy saffron-infused risotto rice, a nod to the classic arancino alla catanese. The rice is cooked carefully to achieve a cohesive, creamy texture that encases the meat securely.
