In Sicily, arancini are cherished street food treasures and I'm bringing this authentic recipe to your kitchen! We'll start by making a flavorful rice, then crafting a savory filling, and frying until golden perfection. Let's dive into making these Sicilian arancini from scratch!
What are Sicilian Arancini?
Sicilian arancini are traditional Italian rice balls originating from Sicily. They are typically made by shaping cooked risotto rice into balls, filling them with a savory mixture such as meat ragù, peas, and mozzarella cheese, then coating them in breadcrumbs and frying until golden brown. The name "arancini" comes from the Italian word for "orange," due to their shape and color resembling oranges. Arancini are popular as street food snacks in Italy and are enjoyed around the world for their crispy exterior and creamy, flavorful interior.
Try these Sicilian Arancini with some of my other Sicilian recipes like Rigatoni alla Norma and Stuffed Artichokes. For another quick appetizer try my Toasted Ravioli.
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🌟 Why You'll Love this Recipe
- Authentic: This recipe uses traditional Sicilian ingredients and preparation, offering a true taste of Italy.
- Delicious: Crispy on the outside, creamy on the inside, these arancini burst with flavorful meat and cheese.
- Versatile Meal Option: Whether as a snack or main dish, these arancini are perfect for any occasion, bringing flavor to every bite.
🥘 Ingredients
Each ingredient in this recipe plays a crucial role in crafting the distinct flavors and textures of Sicilian arancini. Arborio rice, renowned for its creamy texture when cooked, forms the base of the rice balls, while the addition of Pecorino Romano cheese enhances their richness. The meat mixture, infused with a medley of aromatic vegetables and savory seasonings, provides a flavorful contrast to the rice, while mozzarella cheese adds a delightful gooey center.
Rice
- Olive oil
- Onion
- Arborio rice
- Butter
- Pecorino Romano cheese
Meat Mixture
- Celery
- Carrot
- Shallot
- Garlic
- Olive oil
- Ground beef
- Crushed tomatoes
- Baking soda
- Salt
- Pepper
- Frozen peas
Assembly
- Mozzarella cheese ball
- Eggs
- Plain breadcrumbs
See recipe card for quantities.
🔪 Instructions
Step 1: Prepare the Rice - Sauté chopped onion until golden brown, then cook Arborio rice in chicken stock and butter until absorbed, mix in Pecorino Romano, and let cool.
Step 2: Prepare the Meat Mixture - Sauté diced celery, carrot, and shallot, add garlic, brown ground beef, stir in crushed tomatoes, baking soda, salt, pepper, and peas, simmer, then drain.
Step 3: Shape Arancini - Form cooled rice around mozzarella and meat mixture, creating rice balls, and coat in beaten eggs and breadcrumbs.
Step 4: Preheat Oil - Heat oil in a pot to 360°F for frying.
Step 5: Fry Arancini - Carefully fry rice balls in batches until golden brown and cheese melts, then drain on paper towels.
Step 6: Serve and enjoy with reserved tomato sauce!
👩🏼🍳 Chef's Tip
- Consider prepping all components of the dish in advance, including cooking the rice, preparing the meat mixture, and shaping the arancini. This will streamline the assembly and cooking process, allowing for smoother execution and ensuring that each arancini is perfectly cooked and flavorful.
📖 Substitutions & Variations
- Cheese-Stuffed Arancini: Instead of adding a meat mixture, simply stuff the cooled rice with your favorite cheese such as mozzarella, provolone, or fontina. Form the rice balls around the cheese filling, ensuring it's completely enclosed, then proceed with breading and frying.
- Spinach and Ricotta Arancini: Mix cooked and cooled spinach with ricotta cheese, grated Parmesan, and a pinch of nutmeg to create a flavorful filling. Stuff the rice balls with the spinach and ricotta mixture, then proceed with breading and frying. Serve with marinara sauce for dipping.
- Sundried Tomato and Basil Arancini: Fold chopped sundried tomatoes and fresh basil leaves into the cooled rice for a burst of Mediterranean flavor. Shape the rice balls, ensuring the filling is evenly distributed, then coat in breadcrumbs and fry until golden brown. These arancini pair well with a simple garlic aioli or pesto dip.
🍴 Equipment
- Large pot with lid
- Medium pan
- Large Tray
- Knife
- Colander
- Deep pot or fryer
- Slotted spoon or spider strainer
- Paper towels
- Measuring cups and spoons
💭 Recipe FAQs
While Arborio rice is traditionally used for arancini due to its creamy texture, you can substitute it with other short-grain rice varieties like Carnaroli or Vialone Nano. Just keep in mind that the texture of the arancini may vary slightly.
Yes, you can prepare the arancini up to the point of frying them ahead of time. Once assembled, store them in the refrigerator for up to 24 hours before frying. Alternatively, you can freeze the assembled arancini for longer storage, then thaw them before frying.
While frying gives the arancini a crispy exterior, you can bake them as a healthier alternative. Preheat your oven to 375°F (190°C) and place the assembled arancini on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until golden brown and heated through. Brushing them lightly with olive oil before baking can help achieve a crispy crust.
🥣 Storage & Reheating
Storage: Place the cooked arancini in an airtight container and store them in the refrigerator for up to 3 days.
Reheating:
Oven: Preheat the oven to 350°F (175°C). Place the arancini on a baking sheet and heat for about 15-20 minutes, or until warmed through.
Microwave: Place the arancini on a microwave-safe plate and heat on high for 1-2 minutes. Note that this method may make the exterior less crispy.
Freezing:
Uncooked Arancini: Place the assembled, uncooked arancini on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen arancini to a freezer-safe bag or container and freeze for up to 3 months.
Cooked Arancini: Allow the cooked arancini to cool completely, then place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
Reheating Frozen Arancini:
Oven: Preheat the oven to 350°F (175°C). Place the frozen arancini on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.
Deep Frying: Preheat the oil to 350°F (175°C). Fry the frozen arancini for 5-7 minutes, or until golden brown and heated through.
🍷 Wine Pairing
Nero d'Avola
This indigenous Sicilian red wine often features ripe red fruit flavors, gentle tannins, and a touch of spice, which can complement the richness of the arancini and enhance the tomato-based sauce.
👩🏼🍳 Top Tips
- Chill Rice Thoroughly: Ensure the rice is cooled completely before assembling the arancini to prevent them from falling apart during frying. Chilling the rice also helps it to hold its shape better.
- Evenly Coat Arancini: When breading the arancini, ensure they are evenly coated in egg and breadcrumbs to achieve a crispy exterior. Press the breadcrumbs firmly onto the rice balls to help them adhere.
- Maintain Oil Temperature: Keep an eye on the oil temperature while frying to ensure the arancini cook evenly and develop a golden brown crust without absorbing too much oil. Fry in batches, if necessary, and adjust the heat to maintain a consistent temperature.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Sicilian Arancini
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Equipment
- Large pot with lid
- Medium pan
- Large Tray
- Knife
- Colander
- Deep pot or fryer
- Slotted spoon or spider strainer
- Paper towels
- Measuring cups and spoons
Ingredients
Rice:
- 5 tablespoons olive oil
- ¼ onion chopped
- 4 cups chicken stock
- 1 lb Arborio rice
- 8 tablespoons butter
- ½ cup Pecorino Romano shredded or grated
Meat Mixture:
- 1 stalk celery finely diced
- 1 carrot finely diced
- 2 small shallots finely diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 28 ounce can crushed tomatoes
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup frozen peas
Assembly & Frying:
- 1 Mozzarella ball diced
- 2 eggs scrambled
- 2 cups plain breadcrumbs
- 3 cups Oil for frying enough to submerge the arancini
Instructions
Rice Preparation:
- In a large pot, heat 5 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook, stirring constantly, until golden brown (about 5-7 minutes).
- Add the chicken stock and 7 tablespoons of butter to the pot.
- Add the rice, stir quickly, then cover with the lid. Cook the rice until the liquid is absorbed, stirring occasionally.
- Once the rice is cooked, stir in the remaining tablespoon of butter.
- Spread the hot rice onto a chilled tray and top with shredded Pecorino Romano.
- Let the rice cool for at least an hour.
Meat Mixture:
- In a pan, heat 2 tablespoons of olive oil over medium heat.
- Add the diced celery, carrot, and shallots. Sauté until soft (about 5 minutes).
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the ground beef and cook until fully browned, breaking it up with a spoon (about 10 minutes).
- Stir in the crushed tomatoes and baking soda. Season with salt and pepper.
- Add the frozen peas and bring to a boil, then lower the heat and simmer for 30 minutes.
- Drain the meat mixture using a colander, reserving the liquid for dipping sauce.
Assembly & Frying:
- Take a handful of chilled rice and form a pocket in your palm. Add a generous amount of the meat mixture and a piece of diced mozzarella in the center.
- Add another scoop of rice on top and form into a ball, pressing to remove excess moisture.
- Place the formed rice balls on a baking tray lined with parchment paper.
- Dip each rice ball into the scrambled eggs, then roll in breadcrumbs until well coated.
- Heat oil in a pot to 360°F. Fry a few rice balls at a time for about 5-7 minutes, until golden brown and the cheese inside has melted.
- Repeat until all rice balls are cooked.
- Serve the arancini with the reserved tomato sauce.
Video
Notes
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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