Arancini with Vegetable and Tofu Ragù

Arancini are a typical dish of Sicilian cuisine, traditionally prepared with rice, meat ragù, peas, and mozzarella. The one I propose is a vegetarian version, in which the classic ragù is replaced by a vegetable and tofu ragù.

Ingredients

For the arancino:

• 300 g risotto rice (such as Arborio or Carnaroli)
• 1 liter vegetable broth
• Saffron to taste
• 100 g grated Parmesan
• 2 eggs
• Breadcrumbs to taste
• Oil for frying

For the vegetable and tofu ragù:

• 200 g tofu
• 1 small onion
• 1 carrot
• 1 celery stalk
• 400 g tomato passata
• 100 g frozen peas
• Extra-virgin olive oil to taste
• Salt and pepper to taste
• Fresh basil (optional)

For the filling:

• 100 g pizza mozzarella or a similar stringy cheese, cut into cubes

Preparation

1. Prepare the rice for the arancini: Cook the rice in the vegetable broth following the package instructions, adding the saffron to give it the typical golden color. Once cooked, add the grated Parmesan and let it cool.
2. Meanwhile, prepare the vegetable and tofu ragù: Finely chop the onion, carrot, and celery. Blanch the tofu for a few minutes, then squeeze it to remove excess liquid and crumble it with your hands.
3. In a large pan, sauté the chopped vegetables in extra-virgin olive oil until they become translucent. Add the crumbled tofu and let it flavor for a few minutes.
4. Add the tomato passata, adjust salt and pepper, and let it cook for about 15-20 minutes over medium heat. Toward the end of cooking, add the frozen peas and let them cook for a few more minutes. If desired, you can add some chopped fresh basil.
5. Once the rice and ragù have cooled, you can assemble the arancini: take some rice and form a flat base on your hand, add some ragù and a cube of mozzarella in the center, then cover with more rice and shape it into the typical round or oval form of an arancino.
6. Beat the eggs in a bowl and prepare breadcrumbs in another bowl. Coat the arancini first in the egg and then in the breadcrumbs, making sure they are completely covered.
7. In a deep pot, heat plenty of oil for frying and fry the arancini until they are golden and crispy. Drain them on paper towels to remove excess oil.
8. Serve the arancini hot.

Trivia

Arancini, whose name derives from their shape and color reminiscent of an orange, are a typical dish for the feast of Santa Lucia celebrated on December 13 in Sicily. According to tradition, on this day neither bread nor pasta is eaten, so arancini become the protagonist food of the meal.