Italian Food Recipe: Arancini (Sicilian Rice Balls)

Arancini, crispy rice balls with a savory filling, are a beloved street food from Sicily, Italy. They are a testament to Italian culinary creativity and an excellent way to repurpose risotto. These golden delights are traditionally filled with ragù, mozzarella, and peas, but their versatility allows for numerous variations to suit dietary needs or personal tastes.

From my own personal experience, arancini are a bit of a labor of love but absolutely worth the effort. Let me show you how I make these delightful bites, with all the details you need for success.

Notes on What to Expect

Arancini have a crispy exterior and a soft, flavorful center. The combination of textures and the richness of the filling make them irresistible. They are perfect for serving at parties or enjoying as a snack.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Time to Stand: 30 minutes
• Total Time: 2 hours
• Ease of Cooking: Intermediate
• Servings: 8 (16 arancini)
• Calories per Serving: ~350
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Appetizer or Snack
• Equipment Needed:
  • Large saucepan
  • Frying pan
  • Baking sheet
  • Mixing bowls
  • Slotted spoon
  • Thermometer (for oil temperature)
  • Go get the must-have equipment and ingredients for making a Savory   Arancini  now.

Ingredients

For the Rice:

• 2 cups Arborio rice
• 4 cups chicken or vegetable stock
• ½ cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• Salt and pepper, to taste

For the Filling:

• 1 cup ragù (traditional or vegetarian)
• ½ cup peas (optional)
• 1 cup mozzarella, cubed

For Coating:

• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups breadcrumbs

For Frying:

• Vegetable or sunflower oil
• Go get the must-have equipment and ingredients for making a Savory   Arancini  now.

Step-by-Step Method

1. Prepare the Rice:

1. Cook the Arborio rice in the stock until tender and sticky. The consistency should be slightly overcooked to help it bind.
2. Stir in butter and Parmesan, then season with salt and pepper.
3. Spread the rice on a baking sheet to cool completely.

2. Make the Filling:

1. If using ragù, ensure it is thick and flavorful. For a vegetarian option, sauté mushrooms with garlic and herbs.
2. Mix ragù with peas and mozzarella cubes.

3. Shape the Arancini:

1. Scoop a handful of cooled rice, flatten it into a disk, and place 1-2 teaspoons of filling in the center.
2. Close the rice around the filling, forming a ball. Repeat for all rice and filling.

4. Bread the Arancini:

1. Roll each rice ball in flour, dip in beaten eggs, and coat with breadcrumbs.
2. Place on a tray and refrigerate for 30 minutes to firm up.

5. Fry the Arancini:

1. Heat oil in a deep pan to 350°F (175°C). Use a thermometer for accuracy.
2. Fry the rice balls in batches, turning occasionally, until golden brown (4-5 minutes).
3. Drain on paper towels to remove excess oil.

Variations

• Vegetarian: Use sautéed mushrooms, spinach, or sun-dried tomatoes as the filling instead of ragù.
• Cheese Lovers: Fill with a mix of mozzarella, Parmesan, and fontina for a gooey center.
• Baked Version: Brush the arancini with olive oil and bake at 375°F (190°C) until golden.

Tips

• Use high-quality ingredients for the best flavor.
• Cool the rice completely before shaping to prevent sticking.
• Ensure the oil is hot enough to fry evenly and avoid sogginess.
• Go get the must-have equipment and ingredients for making a Savory   Arancini  now.

Nutritional Information (Per Serving)

Closing 

I hope this guide has made the idea of making arancini seem a little less daunting! Have you tried making them before, or do you have tips of your own? Please be honest and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to share your thoughts!