Sicilian Arancini – Crispy Fried Rice Balls with Meat Ragù

About This Recipe

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.

Ingredients

Serves 6

• 300 garborio rice
• 1 Lhot chicken stock
• 1 sachetsaffron(dissolved in stock)
• 50 gParmesan(grated)
• 200 gminced beef and pork mix
• 100 gfrozen peas
• 200 gpassata
• 100 gmozzarella(cut into small cubes)
• 200 gbreadcrumbs
• 2eggs(beaten)
• 100 gflour
• vegetable oil(for deep frying)

Instructions

1. 1

   Make the risotto base

   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.

2. 2

   Make the ragù filling

   Brown mince in a pan. Add passata and simmer 30 minutes until thick. Add peas in the last 5 minutes. Season well. Cool completely.

3. 3

   Shape the arancini

   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.

4. 4

   Coat

   Roll each ball in flour, then beaten egg, then breadcrumbs. Press the coating firmly.

5. 5

   Fry

   Deep fry in 180°C oil for 4–5 minutes until deep golden all over. Drain on paper towels. Rest 2 minutes before serving.

Variations

• •

  Arancini al burro: filled with butter, Parmesan and mozzarella — no meat.

• •

  Arancini al pistacchio: Sicilian style with pistachio pesto and speck.

Storage

Cooked arancini keep 2 days. Reheat in a 180°C oven for 10 minutes. Freeze before frying for up to 2 months.

Frequently Asked Questions