Il Cucinologo
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Arancini with Seitan Ragù

26/11/2023

Arancini are a Sicilian specialty and we can prepare them in a vegetarian version using seitan as the main ingredient for the ragù. Here is the recipe for Arancini with Seitan Ragù:

Ingredients

For the rice mixture:

  • 300 g risotto rice (Arborio, Carnaroli or Vialone Nano)
  • 1 liter vegetable broth
  • 1 sachet of saffron
  • 50 g butter
  • 50 g grated Parmesan
  • 2 eggs

For the seitan ragù:

  • 200 g seitan
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 400 g tomato passata
  • Extra virgin olive oil
  • Salt and pepper
  • A pinch of sugar
  • Aromatic herbs (basil, oregano)

For breading and frying:

  • Flour as needed
  • Breadcrumbs as needed
  • 2 eggs
  • Oil for frying

Preparation

Rice:

  1. Prepare a saffron risotto: cook the rice in the vegetable broth until al dente, adding the saffron dissolved in a little hot broth.
  2. When the rice is ready, turn off the heat and add the butter and Parmesan. Let cool, then mix in the beaten eggs to bind the mixture better.

Seitan ragù:

  1. Finely chop the onion, carrot and celery and sauté them in a pan with extra virgin olive oil.
  2. Add the chopped or crumbled seitan and cook for a few minutes, stirring well.
  3. Pour in the tomato passata, add salt, pepper, a pinch of sugar and the aromatic herbs.
  4. Simmer until a thick ragù is obtained. Adjust salt and spices if necessary.

Assembly:

  1. Take a portion of rice and flatten it on your hand.
  2. Place a spoonful of seitan ragù in the center and close with more rice to form a ball or cone (depending on the Sicilian tradition you wish to follow).
  3. Coat the arancini first in flour, then in beaten egg and finally in breadcrumbs.

Cooking:

  1. Heat plenty of oil in a pot and fry the arancini until golden.
  2. Drain on paper towels to remove excess oil.

Serve the arancini hot to best enjoy their stringy filling.

Fun Fact

The word “arancini” means “little oranges,” a reference to their shape and golden color after frying. They originate from Sicily and there is a tradition of preparing them on December 13 for the feast of Santa Lucia to ward off the threat of famine.

Enjoy your meal and happy cooking!