Italian
Sicilian Arancini
Crispy, deep-fried saffron rice balls stuffed with a savory filling of meat ragù, peas, and mozzarella.
Watch it madeThe Pasta Queen · 1:29
Ingredients
- Arborio Rice500g
- Saffron1 pinch
- Meat Ragù200g
- Mozzarella100g
- Breadcrumbs200g
- Eggs2
- Flour100g
- Vegetable Oilfor frying
Method
- Cook the risotto rice with saffron and broth until sticky and all liquid is absorbed. Spread on a tray to cool completely.
- Take a handful of cooled rice, flatten it in your palm, and place a spoonful of ragù and a cube of mozzarella in the center.
- Shape the rice around the filling to form a ball or cone, ensuring it is sealed tight.
- Dredge the rice balls in flour, dip in beaten egg, and coat thoroughly with breadcrumbs.
- Deep fry in hot oil until golden and crispy. Drain on paper towels before serving.
Common questions
Can I substitute the meat ragù filling in arancini?
Yes. Use a thick vegetable ragù, lentils, mushroom duxelles, or finely chopped cooked ham and peas. Keep the filling fairly dry and cooled; wet fillings make the rice balls split during shaping or frying.
How long does arancini take from start to finish?
Plan on about 2 to 3 hours total, mostly for cooking the rice and cooling it completely. The rice must be cold before shaping, or the balls will be sticky and hard to seal. Frying only takes a few minutes per batch.
What are the most common mistakes when making arancini?
Using rice that is too wet, filling the balls too generously, and not sealing the rice tightly are the biggest issues. Also avoid oil that is too cool, which makes them greasy, or too hot, which browns the crust before the center heats through.
Can I make arancini ahead of time or freeze them?
Yes. Shape and bread them, then refrigerate up to 24 hours before frying. For freezing, freeze them uncooked on a tray, then store airtight for up to 2 months. Fry from chilled or frozen, adding a little extra time.
What should I serve with Sicilian arancini?
Serve them hot with a simple tomato sauce, marinara, or a green salad to balance the richness. They also work well as an appetizer with lemon wedges and a crisp white wine or sparkling drink.