Arancini with vegetable ragù

Arancini with vegetable ragù

Introduction to the recipe

Sicily has a culinary tradition that is largely vegetable-based: aubergines, courgettes, tomatoes... whose fragrances and flavours bring colour to holiday tables. It is from the traditions of the country folk that we have drawn the inspiration for these arancini with vegetable ragù, as delicious as the meat-based variety but lighter and more colourful, a fanciful alternative for those who love to experiment in the kitchen.



160 grams


Ingredients for about 12 arancini

For rice:

  • 500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
  • 1.1 liter of vegetable stock
  • 2 bags of saffron
  • 10 grams of salt
  • 60-100 grams of butter

For the finish:

  • 100 gr of flour
  • 180 ml of water
  • 2 eggs
  • 150 gr of bread crumbs

For the filling:

  • ½ black aubergine
  • 1 carrot
  • 1 zucchini
  • ½ onion
  • ½ glass of white wine
  • 500 ml of tomato puree
  • 150 gr of provolone
  • extra virgin olive oil
  • salt
  • black pepper




Preparation of rice and filling


How to prepare the rice:

  • In a saucepan, put the broth, the butter, the saffron and the salt
  • When the stock is boiling, add the rice and mix well
  • Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
  • When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
  • When the rice is cool down, it is ready to prepare the arancini

For more informations about rice, Click here.

The filling

  • Wash the vegetables
  • Remove the ends from the aubergine, cut it into small cubes, then place it in colander, sprinkle with coarse grain salt and let it set for at least 30 minutes before rinsing well
  • Peel the carrots and dice them finely
  • Trim the ends off of the courgettes and dice them finely
  • Mince the onion
  • Using a large pan, sauté the onions in a drizzle of oil
  • Add the carrots, courgettes and aubergines and let them sauté over high heat for a few minutes until they begin to brown
  • Add the white wine and simmer until it has reduced
  • Lower the heat and add the cherry-tomato purée
  • Cook over low heat until the sauce has become very thick, then remove from the heat and let it cool
  • Chop the cheese into small cubes and add it to the sauce
  • Shape the arancini and put in the freezer a couple of hours before passing the arancini in the batter

How to shape the arancini

How to frying the arancini

The finishing touch

Put the arancini in the batter and in the bread crumbs as follows:

  • In a bowl, place the flour
  • Add the egg and water and beat well with whips
  • When the batter is smooth and dense, pass the arancini
  • Immediately after having passed them in the batter, pass the arancini in bread crumbs


  • Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
  • Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
  • If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
  • Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
  • When they are done, place the arancini on absorbent paper, then serve.
  • Serve the arancini.

For more information about Finishing and Frying, Click here.

Enjoy your meal !


The vegetables in the sauce can be replaced with others, such as peppers or broccoli, that happen to be in season.

Bonus idea

To add a little extra flavour, you can use more strongly flavoured smoked scamorza cheese in place of the milder fresh provola.

What do you think of the recipe? Send us the photos!

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  • Arancinotto Staff