Best Arancini Recipe (Sicilian-Style)
Updated Nov 28, 2025, Published Jul 08, 2024
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This Arancini Recipe, or arancini di riso in Italian, is made with Arborio rice, filled with meat ragù, cheese, and peas, coated in breadcrumbs, and deep-fried until crispy perfection. This authentic Sicilian arancini recipe was adapted from my dear Sicilian friend, Lilli, and they are the real deal!
Try my eggplant caponata for another classic Sicilian antipasti!
Quick Look at This Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Servings: 12 people
- Dietary Info: Vegetarian-friendly option available; contains dairy and gluten.
- Method: Classic Italian arancini recipe made by shaping chilled risotto around a savory filling, breading, and frying.
- Technique: Compact the rice firmly, fully enclose the filling, and fry at the right temperature for a crisp, even crust.
- Flavor & Texture: This arancini recipe features a rich, savory ragù with sweet peas and melty cheese inside a golden, crunchy shell.
What Makes Sicilian Arancini Special?
Arancini have always held a special place in my heart because they capture the story of Sicily in one perfect bite.
Depending on where you are on the island, you’ll spot them in different shapes—round in Palermo or formed into a tall cone in Catania as a nod to Mount Etna. You’ll also see them everywhere: at street-food stands, bakery counters, and especially during the Feast of Saint Lucia, when rice dishes are traditionally enjoyed instead of bread.
And while modern versions come with every filling imaginable, the most classic Sicilian arancini are stuffed with rich ragù, sweet peas, and melty cheese—the same comforting combination my family has always made. It’s a little taste of home I’m so happy to share with you.
If you love this arancini recipe, try these fried cheese balls and fried shrimp next.
Made With Amore,
“just delicious and easy to prepare. thank you”
– Rose
Table of Contents
Simple Ingredients
Sicilian arancini rice balls are so tasty, especially when made with good-quality ingredients. I promise, you’ll think they are one of the best things you’ve put in your mouth from the first bite.
- Arborio Rice: A short-grain rice variety known for its creamy texture, essential for creating the base of the arancini. You can also use leftover risotto. Make sure the rice mixture is cooled completely. You can also make arancini with leftover risotto or my creamy Parmesan rice.
- Chicken or Vegetable Broth: Provides flavor and moisture to the rice during cooking, enhancing its taste. Use my recipe for homemade chicken broth in this tortellini en brodo recipe for the best flavor.
- Dry White Wine: Adds depth and complexity to the rice, contributing to the overall flavor profile.
- Cheese: Grated Parmesan cheese enriches the rice with a savory and salty element, while mozzarella adds a gooey and cheesy texture to the filling.
- Meat Sauce: I always use my homemade ragù sauce, a rich and flavorful meat sauce for the arancini filling.
- Frozen Peas: Thawed peas contribute a burst of freshness and a slightly sweet flavor to the filling.
- Oil for Frying: Olive oil or any neutral vegetable oil works great for frying.
- Breading: Dipping the rice balls in all-purpose flour, then egg, and finally breadcrumbs creates a crispy and golden outer layer to the arancini when fried.
See the recipe card for the full ingredient list and quantities.
Substitutions and Variations
- Arborio Rice: You can also use other short-grain rice varieties like Carnaroli or sushi rice, though the texture may vary slightly.
- Vegetarian: Replace the meat-based ragù with a flavorful homemade marinara sauce or Italian tomato sauce. You can also add a mix of sautéed vegetables, such as sautéed mushrooms, spinach, and/or sun-dried tomatoes, seasoned with a blend of Italian herbs.
- Cheese Substitutions: Experiment with different cheeses based on your taste. Gouda, cheddar, or provolone can be alternatives to mozzarella, and you can explore various hard cheeses instead of Parmesan.
- Gluten-Free: Use gluten-free breadcrumbs and replace all-purpose flour with a gluten-free alternative.
- Four Cheese Arancini: Use a mix of four cheeses, such as mozzarella, Parmesan, fontina, and provolone, for the filling.
Change the Arancini Size or Shape
Arancini come in all shapes and sizes across Sicily (and Italy), and the version you make at home can depend on the occasion. Just remember, the size affects everything from cooking time to how much filling you can tuck inside.
| Style | Weight | Notes |
|---|---|---|
| Traditional Palermo Ball | 120–150 g | Classic large round |
| Catania Cone | 150–180 g | Shaped in a cone to symbolize Mount Etna. These are slightly larger in size and may need a bit more time to cook. |
| Smaller for Cocktail / Party | 30–40 g | Bite-sized and perfect for appetizers. This size will cook more quickly than the traditional. |
How to Make This Arancini Recipe
Here are the step-by-step photo instructions to make the perfect arancini rice balls.
- Cook the Arborio rice in a saucepan with the broth and white wine, stirring frequently. When all the liquid is absorbed, remove from the heat, and add the seasoning and Parmesan cheese.
- Stir until the rice is creamy and the Parmesan is mixed through.
- Spread the rice onto a greased baking sheet and let it cool completely.
- Mix the cooled ragù sauce, diced mozzarella, and thawed peas in a bowl.
- Flatten a large handful of cooled rice in your hand. You can wet your hands with water or lightly grease them if needed. Place a spoonful of the filling in the center.
- Shape the rice around it, forming a large ball. Ensure the rice completely encloses the filling.
- Roll each rice ball in the flour and then dip it in the beaten eggs.
- Coat it evenly with breadcrumbs seasoned with salt and pepper.
- Finish shaping and breading the remaining arancini. Lay them on a plate or pan until ready to fry.
- Fry the arancini in batches in a heavy-bottomed pan at 350°F until golden brown, about 3-4 minutes per batch.
- Remove them with a slotted spoon and place on a paper towel-lined plate to drain excess oil and cool slightly before serving. Serve them hot with warm Italian marinara sauce.
Alternate Cooking Methods for Fried Risotto Balls
Arancini are traditionally deep-fried until crisp and golden, but you can absolutely adapt the method to suit your kitchen and your preferences.
- Air Fryer Arancini: The air fryer does a wonderful job of crisping the breadcrumb coating with much less oil. Lightly mist the arancini with olive oil spray, place them in a single layer, and cook at 375°F (190°C) for 10–14 minutes, or until the exterior turns a deep golden brown. Give the basket a gentle shake halfway for even color.
- Oven-Baked Arancini: You can bake arancini for a lighter option that still delivers a satisfying crunch. Brush the outside generously with olive oil, set them on a lined baking sheet, and bake at 350°F (175°C) for 25–30 minutes, turning once to ensure even browning. They won’t be quite as crisp as the fried version, but healthier, convenient, and still delicious.
My Pro Tip
Recipe Tips
- Risotto Consistency: When making the risotto base for this arancini recipe, cook the Arborio rice to a creamy and slightly sticky consistency. This texture ensures that the arancini hold together well.
- Allow Rice to Cool Completely: Ensure that the cooked rice cools completely before handling. This makes it easier to shape the arancini without the mixture sticking to your hands.
- Compact Filling: When forming the arancini, ensure the filling is compact and completely enclosed by the rice. This helps prevent the filling from leaking during frying.
- Proper Breading Technique: Ensure that each Italian rice ball is thoroughly coated in flour, egg, and breadcrumbs. Press the breadcrumbs firmly onto the rice balls to create a crispy outer layer.
- Maintain Consistent Size: Aim for a consistent size when shaping the arancini. This ensures even cooking, and all the rice balls will be ready at the same time.
- Heat Oil to the Right Temperature: Heat the frying oil to around 350°F (175°C) for optimal results. This temperature allows the arancini to cook through while achieving a golden, crispy exterior.
- Avoid Overcrowding the Fryer: Fry the arancini in batches to prevent overcrowding, which can lead to uneven cooking and a soggy texture.
Arancini Recipe FAQs
Yes, there are a couple of options. First, you can prepare the rice and filling up to 24 hours ahead of time, store them separately in the refrigerator, and assemble the arancini just before frying. Second, you can shape and bread the arancini, then place them on a parchment-lined tray and freeze them. When ready to serve, you can fry the arancini balls straight from the freezer, simply cooking for a bit longer.
Arancini usually fall apart when the rice isn’t packed tightly enough or the filling isn’t fully enclosed. When shaping, press the rice firmly around the filling so there are no gaps or cracks, that tend to burst open during frying. It also helps to work with chilled rice (it binds better), keep your hands slightly damp while shaping, and give each ball a thorough, even coating of breadcrumbs for extra support.
For the best results it’s key to use an oven or air fryer when reheating as the se method are the best at maintaining the crispy texture. While the microwave is an option, it’s going to result in a softer exterior.
Yes! Leftover risotto works beautifully for arancini rice balls! In fact, it’s one of the most traditional ways Sicilian families use up extra rice. If you happen to have leftover risotto alla Milanese, it makes an especially flavorful base thanks to its rich, golden color and creamy texture. Just be sure the risotto is fully chilled before shaping; cold rice holds together much better. If the risotto is extra loose or creamy, mix in a spoonful of grated Parmigiano or a handful of breadcrumbs to help it bind.
Storing and Reheating
- Storing: Allow any leftover arancini to cool to room temperature. Place them in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 2-3 days. To store arancini for longer, freeze them individually on a baking sheet (in an even layer) until solid. Transfer the frozen arancini to an airtight container, and store for 1-2 months.
- Oven Reheat (best for a crispy texture): Preheat your oven to 350°F (175°C). Place the arancini on a baking sheet. Bake for about 10-15 minutes (longer if frozen) or until they are heated through and the exterior is crispy.
- Reheat in Air Fryer (great for a quick and crispy result): Preheat the air fryer to 350°F (175°C). Arrange arancini in a single layer in the air fryer basket. Air fry for 5-7 minutes, or until they are heated through and crispy.
- Microwave (for a small number, but won’t be crispy): This is not the best way to reheat, but if you need just a few quickly, it’s an option. Place the arancini on a microwave-safe plate. Heat in 20-30-second intervals until they are warm in the center.
Serving Suggestions
Enjoy this delicious Sicilian arancini recipe as a snack, appetizer, or part of a festive meal!
As a meal, serve them as an appetizer followed by this Italian fennel salad and roasted chicken in the oven. For dessert, try an Italian fruit salad or Italian almond cake.
As snacks or bites for a party, pair them with hot Italian sliders and white bean dip. Then serve Sicilian cannoli for dessert!
More Italian Recipes with Rice
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Arancini Recipe (Authentic Sicilian)
Ingredients
For the Rice:
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- ½ cup dry white wine
- 1 cup grated Parmigiano cheese
- Salt to taste
For the Filling:
- 1 cup ragù sauce, meat sauce, any liquid drained if needed
- 1 cup mozzarella cheese, diced into small cubes
- ½ cup frozen peas, thawed (optional)
- Olive or vegetable oil for frying
For Breading:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups plain Italian-style breadcrumbs
- Salt and pepper to taste
- Basil leaves for garnish
- Tomato sauce for serving
Instructions
- Prepare the Rice: In a large pot, bring the chicken or vegetable broth and white wine to a simmer. Add the Arborio rice and cook, stirring frequently, until the liquid is absorbed and the rice is creamy. Remove from heat, stir in the grated Parmesan cheese, and season with salt and pepper. Spread the rice onto a greased baking sheet and let it cool completely.
- Prepare the Filling: Mix the cooled ragù sauce, diced mozzarella, and thawed peas in a bowl.
- Assemble the Arancini: Take a large handful of cooled rice and flatten it in your hand- you can wet your hands with water or lightly grease them if needed. Place a spoonful of the filling in the center and shape the rice around it, forming a large ball. Ensure the rice completely encloses the filling.
- Breading: Roll each rice ball in the flour, then dip it in the beaten eggs, and finally coat it evenly with breadcrumbs seasoned with salt and pepper. Set the rice balls on a parchment-lined cookie sheet. Repeat with remaining ingredients.
- Frying: Heat olive oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Serve: Allow the arancini to cool for a few minutes before serving. Serve them hot with warm marinara sauce, if desired.
- Enjoy these delicious Sicilian arancini as a snack, appetizer, or part of a festive meal!
Notes
- Cook the Arborio rice until creamy and slightly sticky so the arancini hold together.
- Let the rice cool completely before shaping to make it easier to handle.
- Keep the filling compact and fully enclosed by the rice to prevent leaks while frying.
- Coat each ball thoroughly in flour, egg, and breadcrumbs, pressing the crumbs on so they stick well.
- Shape the arancini in uniform sizes for even cooking.
- Heat the oil to 350°F (175°C) for the crispiest, most even results.
- Fry in small batches to avoid overcrowding and maintain proper oil temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
Your recipes are divine! I look forward in making the Chocolate Chip Ricotta Cake…to include your “Best Sicilian Arancini Recipe” however, could I make these in an air fryer and or baked rather fried in oil?
Any feedback would greatly be appreciated, thank you kindly!
Belinha
Hi! Yes! You can make them in the air fryer. I would recommend brushing with a bit of olive oil before cooking them. Enjoy!
just delicious and easy to prepare. thank you
You are most welcome! I am happy you loved this classic.
A favorite and authentic recipe!