Golden-fried risotto balls filled with slow-cooked ragù, peas and mozzarella — Sicily's iconic street food.
Arancini are one of the great street foods of Italy — golf-ball-sized spheres of saffron-infused risotto rice encasing a molten filling of slow-cooked meat ragù, green peas and melted mozzarella, coated in breadcrumbs and deep-fried until shatteringly crispy. The name means 'little oranges,' a reference to their golden colour and rounded shape. They are the centrepiece of Sicilian street food culture and are sold from dedicated arancini shops across the island. The outer casing is a saffron risotto rice that is cooked, cooled, and moulded — the starch sets the shape perfectly when chilled. The filling is rich and savoury: a slow-cooked beef and pork ragù with tomatoes and peas, bound by melting mozzarella that creates a satisfying stretch when you break them open. The breadcrumb coating fries to a deep amber, creating a textural contrast that makes arancini irresistible. Arancini take time — the risotto and ragù should ideally be made the day before — but the results are spectacular. They make impressive dinner-party starters, perfect party food, or a satisfying weekend project.
Serves 6
Cook risotto in the usual way using saffron stock. When done, stir in Parmesan. Spread on a tray and cool completely — refrigerate overnight if possible.
The risotto must be completely cold and firm before shaping — warm risotto is too soft to mould.
Brown mince in a pan. Add passata and simmer 30 minutes until thick. Add peas in the last 5 minutes. Season well. Cool completely.
Take a handful of cold risotto (about 80g). Flatten in your palm. Place a spoonful of ragù and 2–3 cubes of mozzarella in the centre. Close the rice around the filling, forming a ball. Press firmly.
Roll each ball in flour, then beaten egg, then breadcrumbs. Press the coating firmly.
Deep fry in 180°C oil for 4–5 minutes until deep golden all over. Drain on paper towels. Rest 2 minutes before serving.
Everything must be completely cold before shaping — this is what holds the ball together.
Press the coating firmly — loose breadcrumbs fall off in the oil.
Don't crowd the pan — frying too many at once drops the oil temperature.
Arancini al burro: filled with butter, Parmesan and mozzarella — no meat.
Arancini al pistacchio: Sicilian style with pistachio pesto and speck.
Cooked arancini keep 2 days. Reheat in a 180°C oven for 10 minutes. Freeze before frying for up to 2 months.
Arancini have been documented in Sicily since at least the 10th century AD, during the Arab rule of Sicily — a period that introduced saffron, rice, and many spices to Sicilian cuisine. They are deeply embedded in Sicilian culture: there is even a festival dedicated to arancini (the Arancino Day on December 13th). The debate over whether they should be round (arancina, western Sicily) or cone-shaped (arancino, Catania) is one of Sicily's great culinary controversies.
Yes — brush with olive oil and bake at 200°C for 20–25 minutes until golden. The result is less crispy than frying but still delicious, and significantly easier. Baked arancini are also much better the next day than fried ones, which soften overnight.
Per serving (350g / 12.3 oz) · 6 servings total
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