Il Cucinologo
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Arancini with Saffron Rice and Rabbit Ragù

26/11/2023

Certainly, arancini with saffron rice and rabbit ragù are a particularly refined variant of classic Sicilian arancini. Here is a recipe you can follow to prepare them.

Ingredients

  • 300 g risotto rice (such as Arborio or Carnaroli)
  • 1 sachet of powdered saffron, or a few strands to dissolve in hot broth
  • 100 g grated Parmesan
  • 1 liter vegetable or chicken broth
  • 1 small onion, finely chopped
  • 30 g butter
  • 1 rabbit, cut into pieces
  • 150 ml white wine
  • 200 g tomato passata
  • 2 tablespoons tomato paste
  • 1 carrot, 1 celery stalk, 1 onion (for the soffritto)
  • Extra virgin olive oil
  • Flour, beaten eggs, and breadcrumbs for breading
  • Salt and pepper to taste
  • Oil for frying

Preparation

  1. Start by preparing the rabbit ragù. Clean and cut the rabbit into pieces, then brown them in a pot with a drizzle of oil and the finely chopped onion until nicely golden.
  2. Add the white wine and let it evaporate. Then add the passata and tomato paste, the finely chopped carrot, celery, and onion for the soffritto, salt, and pepper.
  3. Let the ragù simmer over low heat for about 1-2 hours, or until the meat is tender and the sauce has reduced and is flavorful. Once ready, shred the rabbit meat and return it to the sauce.
  4. Prepare the rice. In a pot, toast the rice with a drizzle of oil and the finely chopped onion without browning it. Add the saffron (if using strands, you will have previously steeped them in hot broth).
  5. Cook the rice by gradually adding the boiling broth and stirring frequently. The rice should be al dente.
  6. At the end of cooking, add the butter and grated Parmesan, mix well, then spread the rice on a surface to cool.
  7. Once cooled, take portions of rice and flatten them on your hand; place some rabbit ragù in the center and close to form a ball or cone.
  8. Coat the arancini first in flour, then in beaten egg, and finally in breadcrumbs.
  9. Fry the arancini in plenty of oil until golden. Drain on paper towels and serve hot.

Trivia

Arancini, originating from Sicily, take their name from their shape and color that resemble small oranges. The version with saffron rice and rabbit ragù is a gourmet variant that pairs the delicacy of saffron with the flavorful rabbit meat. It is a dish that requires patience and care, but rewards the palate with great satisfaction.