Arancini are the most common street food in Sicily. Typically made with leftover risotto and stuffed with ragu and Parmesan, here’s our Galavante version.

Makes 10–12

Risotto:
Heat the broth in a medium saucepan and set aside. In a medium saucepan, bring the broth to a simmer. In a medium saucepan, sauté onions in olive oil until tender, 5–8 minutes. Add the garlic. Saute one more minute.

Add the rice and the saffron, stirring to let it toast slightly. Add the wine and apricots. Stir until liquid is absorbed. Then add 1 cup of the vegetable broth and cook until liquid is absorbed. Continue the process with remainder of the broth. Stir in the pistachios and season with salt and pepper. Let cool completely.

Arancini:
Mix the risotto, eggs, parmesan, and 1/2 cup breadcrumbs in a mixing bowl. Place the remainder of the breadcrumbs in a shallow dish or plate. Heat oil in a large pan over medium high heat. Form the mixture into 2-inch balls, roll in the breadcrumbs, and fry in the oil until golden brown. Season with salt and serve hot.