Arancini Recipe (Authentic Sicilian)
Arancini rice balls, arancini di riso in Italian, are made with Arborio rice, filled with ragù, cheese, and peas, coated in breadcrumbs, and deep-fried until crispy perfection. Enjoy them as a snack, appetizer, or as a meal.
Servings: 12 servings
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
Calories: 335kcal | Carbohydrates: 51g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 866mg | Potassium: 211mg | Fiber: 3g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 4mg
