Arancini Siciliani (Sicilian Fried Rice Balls)
Sicily's iconic golden fried rice balls stuffed with ragù, peas and melting mozzarella — crispy outside, rich and gooey inside.
About This Recipe
Arancini (singular: arancino or arancina, a subject of fierce debate in Sicily) are one of the island's greatest contributions to world street food. A ball of cooked saffron-tinted risotto rice is stuffed with a ragù filling of minced beef, peas and tomato, wrapped around a cube of mozzarella, then breaded and deep-fried until deeply golden. The result is spectacular: a crispy, golden crust giving way to savoury rice, rich ragù and a molten cheese centre. In Palermo they are called arancina and are cone-shaped; in Catania they are arancino and round. They are sold at every Sicilian bar from breakfast onwards. Arancini are also the perfect solution for leftover risotto.
Ingredients
Serves 6
- 350 gArborio rice
- 200 gbeef mince
- 100 gfrozen peas
- 200 gcanned tomatoes, crushed
- 150 gmozzarella, cut into small cubes
- 60 gParmesan, grated
- 0.3 gsaffron threads
- 2eggs
- 100 gplain flour
- 200 gfine breadcrumbs
- 1 litrevegetable oil for deep frying
- 1onion, finely diced
- 2 tbspolive oil
- to tastesalt and pepper
Instructions
- 1
Cook the rice
Cook Arborio rice in salted water with saffron (steep saffron in 2 tbsp warm water first) until just tender. Drain, stir in Parmesan and beaten egg. Spread on a tray to cool completely.
- 2
Make the ragù filling
Sauté onion in olive oil until soft. Add beef mince, brown well, then add tomatoes and peas. Season and simmer for 20 minutes until thick. Cool completely.
- 3
Shape arancini
Wet your hands. Take a handful of rice (about 80 g) and flatten in your palm. Place a spoonful of ragù and a cube of mozzarella in the centre. Close your hand around the filling and press firmly into a ball or cone shape.
- 4
Bread the arancini
Roll each ball in flour, dip in beaten egg, then coat generously in breadcrumbs. Press the breadcrumbs on firmly.
- 5
Fry
Heat oil to 175°C (347°F). Fry arancini in batches for 4–5 minutes, turning, until evenly deep golden. Drain on kitchen paper.
- 6
Serve
Serve hot — the mozzarella inside should still be melting.
Pro Tips
- →
The rice and filling must be completely cold before shaping — warm rice falls apart.
- →
Double-breading (flour → egg → breadcrumbs → egg → breadcrumbs) gives a thicker, crunchier crust.
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Leftover risotto alla Milanese makes an excellent base for arancini.
Variations
- •
Arancini al burro: filled with béchamel and ham instead of ragù.
- •
Vegetarian arancini: fill with spinach and ricotta or mushroom ragù.
Storage
Shaped, unbaked arancini freeze well. Fry from frozen, adding 2 minutes to the cooking time.
History & Origin
Arancini trace their origins to Arab rule in Sicily (9th–11th centuries), when saffron rice was a staple. The breading and frying technique was added later. They became the canonical Sicilian street food and are now found across Italy and the world.
Frequently Asked Questions
Can I bake arancini instead of frying?
Yes — brush with olive oil and bake at 200°C (390°F) for 20–25 minutes. The crust won't be as golden and crunchy but is a reasonable alternative.
My arancini are falling apart — why?
The rice was too warm when shaping, or the filling was too wet. Cool everything thoroughly and drain the ragù well.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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