Arancini recipe

arancini recipe

arancini recipe

Arancini, the golden, crispy rice balls from Sicily, are a beloved symbol of Italian ingenuity and culinary tradition. These delightful fried treats are a testament to Italy’s ability to transform simple ingredients into something extraordinary. Named for their resemblance to little oranges (arancini means “little oranges” in Italian), they are a staple of Sicilian street food and a cherished part of Italy’s rich gastronomic heritage. 

The recipe for arancini reflects Italy’s love for hearty, flavorful food. Cooked risotto rice is mixed with saffron (for color and aroma), shaped into balls, and stuffed with a savory filling. The classic version features a rich ragù made with ground meat, tomatoes, and peas, along with a gooey center of melted mozzarella. The rice balls are then coated in breadcrumbs and fried until golden and crispy on the outside, while remaining creamy and flavorful on the inside.

Ingredients

For the Rice

  • 500g (2½ cups) Arborio or Carnaroli rice

  • 1.2 liters (5 cups) vegetable or chicken broth

  • 1 small onion, finely chopped

  • 1 pinch of saffron threads (or 1 tsp turmeric for color)

  • 50g (¼ cup) butter

  • 50g (½ cup) grated Parmigiano-Reggiano cheese

  • Salt and pepper to taste

For the Ragù Filling

  • 200g (7 oz) ground beef or pork (or a mix)

  • 1 small onion, finely chopped

  • 1 celery stalk, finely chopped

  • 1 carrot, finely chopped

  • 400g (14 oz) tomato passata or crushed tomatoes

  • 100g (½ cup) frozen peas

  • 1 tbsp olive oil

  • Salt and pepper to taste

For Assembly

  • 150g (5 oz) mozzarella cheese, cut into small cubes

  • 2–3 eggs, beaten

  • 200g (2 cups) breadcrumbs

  • Vegetable oil (for frying)

Instructions

1. Prepare the Rice

  1. In a large pot, sauté the onion in butter until soft.

  2. Add the rice and toast for 2–3 minutes, stirring constantly.

  3. Dissolve the saffron in a little warm broth, then add it to the rice.

  4. Gradually add the broth, one ladle at a time, stirring until the rice is cooked and creamy (about 18–20 minutes).

  5. Stir in the Parmigiano-Reggiano, season with salt and pepper, and spread the rice on a tray to cool completely.

2. Make the Ragù

  1. In a pan, heat olive oil and sauté the onion, celery, and carrot until soft.

  2. Add the ground meat and cook until browned.

  3. Stir in the tomato passata and simmer for 20–25 minutes.

  4. Add the peas and cook for another 5 minutes. Season with salt and pepper. Let the ragù cool.

3. Assemble the Arancini

  1. Take a portion of cooled rice (about 3–4 tbsp) and flatten it in your hand.

  2. Place a spoonful of ragù and a cube of mozzarella in the center.

  3. Shape the rice around the filling to form a ball (or cone, if making traditional Sicilian shapes).

  4. Dip each arancino in beaten egg, then coat in breadcrumbs, ensuring it’s fully covered.

4. Fry the Arancini

  1. Heat vegetable oil in a deep fryer or large pot to 175°C (350°F).

  2. Fry the arancini in batches until golden and crispy (about 4–5 minutes).

  3. Drain on paper towels to remove excess oil.

5. Serve

  • Serve the arancini hot, with a side of marinara sauce for dipping if desired.

Tips for Success

  • Use cold rice: It’s easier to shape and holds together better.

  • Don’t overfill: Too much filling can cause the arancini to burst during frying.

  • Make ahead: Assemble the arancini and refrigerate for up to 24 hours before frying.