Arancini (Sicilian Rice Balls)

About This Recipe

Arancini are Sicily's beloved fried rice balls, named for their resemblance to little oranges. Cooled, cheese-enriched risotto is shaped around a spoonful of meat ragù and mozzarella, then breaded and deep-fried until the shell turns deeply crisp and golden, hiding a molten, savory center. The key technical step is cooling the rice fully before shaping — warm rice won't hold together or bread properly. Once cooled, the shaping and frying go quickly, and the contrast between the crackling crust and the soft, cheesy interior is what makes them a favorite street food across Sicily.

Ingredients

Serves 6

• 2 cupsArborio rice
• 4 cupschicken or vegetable stock
• 0.5 cupParmesan(grated)
• 2eggs(separated use)
• 200 gground beef
• 0.5onion(finely chopped)
• 200 gcanned crushed tomatoes
• 150 gmozzarella(cut into small cubes)
• 1 cupbreadcrumbs
• 0.5 cupall-purpose flour
• 2 cupsvegetable oil(for frying)
• 1 tspfine sea salt

Instructions

1. 1

   Cook the risotto base

   Simmer rice in stock, stirring occasionally, for about 18 minutes until tender and stock is absorbed. Stir in Parmesan and one beaten egg. Spread on a tray to cool completely, at least 1 hour.

2. 2

   Make the ragù

   Sauté onion, then brown ground beef, add crushed tomatoes and salt, and simmer 15 minutes until thick. Cool slightly.

3. 3

   Shape the arancini

   With wet hands, take a portion of rice, flatten in your palm, add a spoonful of ragù and a cube of mozzarella, then close the rice around the filling into a ball.

   Wet your hands between each ball so the rice doesn't stick.

4. 4

   Bread the balls

   Roll each ball in flour, dip in beaten egg, then coat thoroughly in breadcrumbs.

5. 5

   Fry until golden

   Heat oil to 175°C (350°F) and fry arancini in batches, 4-5 minutes, turning, until deeply golden and crisp.

6. 6

   Drain and serve

   Drain on paper towels and let rest 5 minutes before serving; the center will be very hot.

Variations

• •

  Make a simpler version filled with just mozzarella and peas (arancini al burro).

• •

  Bake instead of frying at 220°C for 25 minutes, flipping halfway, for a lighter version.

• •

  Shape into cones instead of balls, a style common in eastern Sicily.

Storage

Refrigerate cooked arancini for up to 3 days; reheat in a 200°C oven or air fryer to re-crisp the shell rather than using a microwave.

Frequently Asked Questions