Arancini with Lentil Ragù

Arancini are fried rice balls, typical of Sicilian cuisine, that can be filled in many ways. The version with lentil ragù is a vegetarian alternative to the classic meat ragù. Here is the recipe to prepare arancini with lentil ragù:

Ingredients for about 10-12 arancini:

• 300 g risotto rice (Carnaroli or Arborio)
• 1 small onion
• 1 carrot
• 1 celery stalk
• 150 g dried lentils
• 500 ml tomato passata
• Vegetable broth as needed
• 1 sachet of saffron
• 100 g mozzarella
• 100 g peas (optional)
• 2 eggs
• Breadcrumbs as needed
• Flour as needed
• Olive oil
• Oil for frying
• Salt and pepper to taste
• Grated Parmesan (optional)

Preparation

1. Start by preparing the lentil ragù. Soak the lentils in water for at least 8 hours, then drain and rinse them.
2. Finely chop the onion, carrot, and celery to prepare a soffritto. In a pan, sauté the mixture with a drizzle of olive oil until it becomes translucent.
3. Add the lentils to the soffritto and toast them for a minute. Pour in the tomato passata and enough vegetable broth to cover everything. Let it cook over medium-low heat until the lentils are tender and the ragù has thickened, about 40-50 minutes. Adjust salt and pepper.
4. While the ragù is cooking, prepare the risotto. In a large pot, toast the rice with a drizzle of oil and then moisten it with vegetable broth, a little at a time, stirring frequently to prevent sticking.
5. When the rice is almost cooked, dissolve the saffron in a bit of hot broth and add it to the risotto. Complete the cooking, adjusting salt if necessary.
6. Spread the rice on a large tray and let it cool completely.
7. Once both the rice and the ragù are cold, start forming the arancini. Take a portion of rice and make a hollow in the center. Fill the hollow with a teaspoon of lentil ragù and a piece of mozzarella. Close with more rice, forming a compact ball.
8. Beat the eggs in a bowl and prepare two separate plates with flour and breadcrumbs. Coat each arancino first in flour, then in the beaten egg, and finally in breadcrumbs to cover it completely.
9. Fry the arancini in plenty of hot oil until golden and crispy.
10. Drain them on paper towels to remove excess oil.

Serve the arancini hot, accompanied if desired with additional lentil ragù on the side or fresh tomato sauce.

Trivia

The arancino is a dish born from the need to preserve rice and is usually prepared with leftover rice from the day before. The name “arancino” comes from its shape and golden color that resemble an orange, although in some parts of Sicily they are called “arancine” and may have a conical shape.