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    Home » Italian Appetizers

    Sicilian Arancini Recipe

    Published: Aug 12, 2022 · Modified: Nov 8, 2024 by Barbara Felicità Lucchini · This post may contain affiliate links

    Jump to Recipe

    Sicilian Arancini are one of the most delicious dishes you can find in Sicily. They are small deep-fried rice balls filled with meat sauce or mozzarella and prosciutto, round or conical in shape.

    Are you wondering why different shapes? Because in Sicily the filling of arancini can vary according to local traditions. They give a different shape to distiguish the different tastes.

    arancini recipe 600x900 5

    Among the best known varieties are the white rice arancini, usually stuffed with a filling of ham and mozzarella. Then there are those with the addition of saffron, which gives the rice its typical yellow color.You can find red rice arancini, with the addition of tomato, stuffed with meat sauce! There is no shortage of vegetarian versions, filled with vegetables. Variants of baked arancini, lighter than the classic fried arancini.

    arancini recipe 600x900 6

    What we are going to show you now is the traditional arancini recipe, made with the most famous fillings and different shapes.

    We will explain how to stuff them and give the desired shape, how to bread in the right way and finally how to fry them.

    Your Sicilian Arancini will have a crispy crust that hides a soft and tasty heart.

    With our arancini recipe you will amaze your guests who will think they have landed in Sicily!

    arancini recipe 600x900 7

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Variations
    • Curiosities
    • Origins
    • Recipe Card


    Ingredients

    • Prep Time: 60 Min+ the cooling time for the rice
    • Cook Time: 45 Min
    • Servings: 10 arancini

    For the Risotto:

    • 500 g (2 ¾ cups) of vialone nano rice
    • ¼ teaspoon of saffron powder or crushed threads (optional)
    • 30 g (¼ stick) of unsalted butter
    • 100 g (1 cup) of grated Parmigiano cheese
    • 1.2 liter (5 cups) of water
    • 5 g (1 teaspoon) of coarse salt

    The Meat Sauce Filling:

    • 1 little onion
    • 1 celery stalk
    • 1 medium carrot
    • 100 g (3.5 oz) of ground pork
    • 100 g (3.5 oz) of ground beef
    • 200 ml (⅘ cup) of tomato passata. You can try Italian Passata rustica by Sanniti or make it with our tomato passata recipe
    • 100 g (3.5 oz) of peas (fresh or frozen)
    • 60 g (2 oz) of caciocavallo cheese or mozzarella
    • 50 ml (⅕ cup) of dry red wine
    • 2 tablespoons of extra virgin olive oil
    • salt to taste
    • freshly ground black pepper to taste

    The Ham and Mozzarella Filling:

    • 30 g (1 oz) of ham
    • 60 g (2 oz) of mozzarella cheese

    For Breading and Frying:

    • 200 g (1 ¼ cups) of all purpose flour
    • 300 ml (1 ¼ cups) of water
    • ⅓ teaspoon of salt
    • 300 g (2 ¾ cups) of breadcrumbs
    • 2 liters (8 ½ cups) of oil for frying

    Instructions

    Make the Risotto

    BEFORE YOU START: First you need to prepare a creamy, starchy rice with saffron. The rice will need to cool, so if you want you can make it the day before and store it in the refrigerator.

    You can also make a traditional risotto alla Milanese with soffritto, broth and white wine. But this yellow rice recipe is the one used in Sicily, that is easier to make but, above all, it makes the rice sticky. That's is necessary to mold the Sicilian Arancini.

    Let's see how to do it!

    arancini recipe step 1

    Step 1) - You'll need a high-sided non-stick pan to cook the rice. Add the water and salt. Strictly stick to the doses given. Bring to a boil. Then add the rice.

    The rice must completely absorb the water. It'll take about 15 minutes. This will allow the starch to remain fully in the pot so you'll get a rather dry and compact rice.

    Now dissolve the saffron in very little hot water and add it to the cooked rice.

    arancini recipe step 2

    Step 2) - Mix thoroughly with a wooden spoon, then add the butter cut into small pieces.

    arancini recipe step 3b

    Step 3)- Add Parmigiano and stir. Season with salt if necessary (taste it!). Now you have made a creamy and starchy saffron risotto. Place it on a large plate or tray.

    arancini recipe step 4

    Step 4) - Level it carefully with a wooden spoon and then cover with cling film (it'll prevent the rice surface from drying out and crusting). Now the rice has to cool down so let it do it out the fridge for at least 2 hours.

    Make the Meat Sauce Filling

    arancini recipe step 5

    Step 5) - In a non-stick frying pan, sauté the diced carrot, celery and onion in 2 tablespoons of extra virgin olive oil for 2 minutes.

    Then add the ground meat. Cook over high heat, stirring occasionally, for 2 to 3 minutes.

    arancini recipe step 6

    Step 6) - Then add the red wine and let it evaporate over high heat. Finally add the tomato passata.

    arancini recipe step 7

    Step 7) - Leave to simmer, covered with a lid, for about 30 minutes.

    If you are using fresh or frozen peas, add them after about 10 minutes. For canned peas instead, wash them thoroughly and add them after 20 minutes.

    If the meat sauce is getting too dry, add 2 tablespoons of water. Season with salt and pepper. The meat sauce is ready. Set aside.

    arancini recipe 600x900 8

    How to Mold Italian Rice Balls

    Now we are going to show you how to mold Italian rice balls with your hands.

    TRICK: Keep a bowl full of water next to you: wet hands will help you give the Sicilian Arancini the desired shape.

    arancini recipe step 9

    Step 8) - Place one hand to form a basin, as if you would like to collect water. Put the rice in a palm, flatten it with your other hand, creating a hole. Now place the meat sauce.

    arancini recipe step 10

    Step 9) - Add 2 or 3 pieces of caciocavallo cheese or mozzarella, as you prefer. Now close the arancini with more rice. Keep adding rice till you form a ball.

    arancini recipe step 11

    Step 10) - You can give different shapes to the Sicilian Arancini, depending on the filling, to distinguish them before serving. We chose a conical shape for the ones with meat sauce and peas, and a round shape for the arancini with ham and mozzarella cheese.

    To give them a cone shape, do like this: reach your hands in prayer, with your palms always concave and turn the rice ball in your hands. Doing so, wet often your hands, it'll be easier. Then, with the lower part of the palms, give a slight push upwards in order to shape the flat base of the arancini.

    Sicilian Arancini with Ham and Mozzarella

    arancini recipe step 8

    Step 11) - Cut ham and mozzarella into small pieces.

    arancini recipe step 12

    Step 12) - Follow the same steps. Fill the hollow you have created in the rice with prosciutto and mozzarella. Add rice until the rice ball is completely closed.

    arancini recipe step 13

    Step 13) - Now, with the help of your (wet) hands, give it a round shape.

    arancini recipe 600x900 9

    Remember that the round or cone shape is only for distinguishing arancini of different flavors. If you opted for only one flavor, of course the ball is the easiest shape.

    Once you've made all the arancini, you can keep them in the fridge for 2 - 3 days (or freeze them) before frying.

    Bread and Fry

    arancini recipe step 14 b

    Step 14) - Make a batter with water, flour and a pinch of salt. Then dip the arancini, one by one, in the batter, taking care to cover them entirely.

    Then roll them in the breadcrumbs, pressing lightly with your fingers to make it stick well to the arancini.

    arancini recipe step 15 b

    Step 15) - For frying, choose a pot with high sides, in which to deep-fry in plenty of vegetable oil (2 arancini at a time) when the oil is ready at 175°C (350 F).

    You can find out the perfect temperature with a kitchen thermometer or by dipping a toothpick: if it creates many little bubbles, the oil is ready!

    arancini recipe step 16

    Step 16) - Fry for about 2 minutes or till the arancini take on a golden color. Drain on paper towels and enjoy!

    arancini recipe 600x900 3

    YOU MUST ALSO TRY:

    • Sicilian Cannoli Recipe
    • Pasta alla Norma Recipe
    • Sarde a Beccafico Recipe | Sicilian Stuffed Sardines

    Storage

    You can keep already fryed Sicilian Arancini in the refrigerator for a couple of days. Reheat them in the oven at 200°C (390 F) for 10 minutes before serving.

    Finally, you can freeze them raw, only if you have used all fresh and not defrosted ingredients; fry them frozen if necessary.

    arancini recipe 600x900 1

    Variations

    In Sicily there are many variations of Arancini recipe, even more than 30! Let's see some of them:

    By Color

    • WHITE (WHITOUT SAFFRON): Among these you can find white arancini (without saffron), usually stuffed with a filling of ham and mozzarella.
    • YELLOW (WITH SAFFRON): Then arancini with saffron like the ones of this recipe, which gives the rice its typical yellow color.
    • RED (WITH TOMATO SAUCE): On the contrary, red arancini are made adding a bit of tomato, usually stuffed with meat sauce. Finally you can find even vegetarian arancini, stuffed with vegetables.

    By Cooking Method

    • FRIED: Like the ones in our recipe
    • BAKED: About cooking, many people prefer baked arancini, that are lighter than the classic fried ones. Prepare the arancini and bread them as indicated in the recipe. Place the arancini on a baking pan covered with baking paper. Drizzle them with extra virgin olive oil. Finally bake on the middle rack of the preheated oven at 180°C (356°F) until golden brown. This is a light version with a longer cooking time, around 25 to 30 minutes.

    Size and Shape

    Arancini vary even in shape and size. In Palermo, for example, they are large and round in shape; in the Catania area they are smaller, with shapes that identify the filling: flat-based and cone-shaped with meat sauce filling; round with ham and mozzarella filling; egg-shaped with chicken or spinach.

    arancini recipe 600x900 4

    Curiosities

    The name arancini di riso comes from their shape, which resembles that of an orange (arancia), in addition to being almost as large as an orange and as yellow (because of the breading) as the citrus fruit

    In fact, arancini can change both name - depending on the area of Sicily (in Palermo they are called arancine) - and shape (in some cities they have a shape resembling a pear).

    Actually, the difference between Palermo's arancine di riso, arancini alla messinese, arancini alla catanese, and arancini alla ragusana is mainly in shape and size.

    Origins

    It all began during the Arab domination (827-1091), which in 200 years brought culture, poetry, arts, stunning monuments and, in particular, cuisine to Sicily.

    Regarding the history of Sicilian Arancini, it's certain that the Arabs used to eat a rice timbale flavored with saffron.

    In fact, during banquets, they would place a tray laden with saffron rice in the center of the table and eat it by balling it up in their fist and topping it with lamb and vegetables.

    For breading, however, we have to wait a few more years.

    The crisp breading, in fact, would have ensured excellent preservation of the rice and seasoning, as well as better portability. In fact, it's assumed that, initially, arancino was considered primarily a take-out food, to be eaten while working in the countryside or on hunting trips.

    After the discovery of the Americas, tomato was also introduced as an ingredient, which, over time, was used to prepare the meat sauce, used today as the main ingredient.

    arancini recipe 600x900 5

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    Sicilian arancini

    Sicilian Arancini Recipe

    Barbara Felicità Lucchini
    Sicilian Arancini are one of the most delicious dishes you can find in Sicily. They are small deep-fried rice balls filled with meat sauce or mozzarella and prosciutto, round or conical in shape.
    Are you wondering why different shapes? Because in Sicily the filling of arancini can vary according to local traditions. They give a different shape to distiguish the different tastes.
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    Prep Time 1 hour hr
    Cook Time 45 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Appetizer, Main Course
    Cuisine Italian
    Servings 10 arancini
    Calories 558 kcal

    Ingredients
      

    For the Risotto:

    • 500 g rice - 2 ¾ cups (vialone nano)
    • ¼ teaspoon saffron - powder or crushed threads (optional)
    • 30 g unsalted butter - ¼ stick
    • 100 g Parmigiano cheese - 1 cup (grated)
    • 1.2 liter water - 5 cups
    • 5 g salt - 1 teaspoon (coarse)

    The Meat Sauce Filling:

    • 1 onion - (small)
    • 1 celery stalk
    • 1 carrot
    • 100 g pork - 3.5 oz (ground)
    • 100 g beef - 3.5 oz (ground)
    • 200 ml tomato passata - ⅘ cup
    • 100 g peas - 3.5 oz (fresh or frozen)
    • 60 g cheese - 2 oz (caciocavallo or mozzarella)
    • 50 ml dry red wine - ⅕ cup
    • 2 tablespoons olive oil - extra virgin
    • salt - to taste
    • pepper - to taste

    For the Ham and Mozzarella Filling

    • 30 g ham - 1 oz
    • 60 g cheese - 2 oz (mozzarella)

    For Breading and Frying:

    • 200 g flour - 1 ¼ cups
    • 300 ml water - 1 ¼ cups
    • ⅓ teaspoon salt
    • 300 g breadcrumbs - 2 ¾ cups
    • 2 liters oil - 8 ½ cups (for frying)

    Instructions
     

    MAKE THE RISOTTO

    • You'll need a high-sided non-stick pan to cook the rice. Add the water and salt. Strictly stick to the doses given. Bring to a boil. Then add the rice.
    • The rice must completely absorb the water. It'll take about 15 minutes. This will allow the starch to remain fully in the pot so you'll get a rather dry and compact rice.
    • Now dissolve the saffron in very little hot water and add it to the cooked rice.
    • Mix thoroughly with a wooden spoon, then add the butter cut into small pieces.
    • Add Parmigiano and stir. Season with salt if necessary (taste it!). Now you have made a creamy and starchy saffron risotto. Place it on a large plate or tray.
    • Level it carefully with a wooden spoon and then cover with cling film (it'll prevent the rice surface from drying out and crusting). Now the rice has to cool down so let it do it out the fridge for at least 2 hours.

    MAKE THE MEAT FILLING

    • In a non-stick frying pan, sauté the diced carrot, celery and onion in 2 tablespoons of extra virgin olive oil for 2 minutes.
    • Then add the ground meat. Cook over high heat, stirring occasionally, for 2 to 3 minutes.
    • Add the red wine and let it evaporate over high heat. Finally add the tomato passata.
    • Leave to simmer, covered with a lid, for about 30 minutes.
    • If you are using fresh or frozen peas, add them after about 10 minutes. For canned peas instead, wash them thoroughly and add them after 20 minutes.
    • If the meat sauce is getting too dry, add 2 tablespoons of water. Season with salt and pepper. The meat sauce is ready. Set aside.

    HOW TO MOLD ITALIAN RICE BALLS

    • TRICK: Keep a bowl full of water next to you: wet hands will help you give the Sicilian Arancini the desired shape.
    • Place one hand to form a basin, as if you would like to collect water. Put the rice in a palm, flatten it with your other hand, creating a hole.
    • Now place the meat sauce inside then add 2 or 3 pieces of caciocavallo cheese or mozzarella, as you prefer. Now close the arancini with more rice. Keep adding rice till you form a ball.
    • You can give different shapes to the Sicilian Arancini, depending on the filling, to distinguish them before serving. We chose a conical shape for the ones with meat sauce and peas, and a round shape for the arancini with ham and mozzarella cheese.
    • To give them a cone shape, do like this: reach your hands in prayer, with your palms always concave and turn the rice ball in your hands. Doing so, wet often your hands, it'll be easier. Then, with the lower part of the palms, give a slight push upwards in order to shape the flat base of the arancini.

    SICILIAN ARANCINI WITH HAM AND MOZZARELLA

    • Cut ham and mozzarella into small pieces.
    • Follow the same steps. Fill the hollow you have created in the rice with prosciutto and mozzarella. Add rice until the rice ball is completely closed.
    • Now, with the help of your (wet) hands, give it a round shape.

    BREAD AND FRY

    • Make a batter with water, flour and a pinch of salt. Then dip the arancini, one by one, in the batter, taking care to cover them entirely.
    • Then roll them in the breadcrumbs, pressing lightly with your fingers to make it stick well to the arancini.
    • For frying, choose a pot with high sides, in which to deep-fry in plenty of vegetable oil (2 arancini at a time) when the oil is ready at 175°C (350 F). You can find out the perfect temperature with a kitchen thermometer or by dipping a toothpick: if it creates many little bubbles, the oil is ready!
    • Fry for about 2 minutes or till the arancini take on a golden color. Drain on paper towels and enjoy!

    Notes

    BEFORE YOU START: First you need to prepare a creamy, starchy rice with saffron. The rice will need to cool, so if you want you can make it the day before and store it in the refrigerator. You can also make a traditional saffron risotto with soffritto, broth and white wine. But this yellow rice recipe is the one used in Sicily, that is easier to make but, above all, it makes the rice sticky. That's is necessary to mold the Sicilian Arancini.

    Nutrition

    Serving: 100gCalories: 558kcalCarbohydrates: 82gProtein: 19gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 34mgSodium: 719mgPotassium: 371mgFiber: 4gSugar: 5gVitamin A: 1380IUVitamin C: 8mgCalcium: 254mgIron: 4mg
    Keyword arancini recipe, Sicilian arancini
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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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