Best Sicilian Arancini Recipe
Arancini di riso in Italian, made with Arborio rice, filled with ragù, cheese, and peas, coated in breadcrumbs, and deep-fried until crispy perfection. This recipe was adapted from my dear Sicilian friend, Lilli, and they are the real deal!
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
Storing Arancini:
Refrigerate: Allow 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. Freeze: If you want to store arancini for a longer period, freeze them individually on a baking sheet until solid. Transfer the frozen arancini to a freezer bag or airtight container. They can be stored in the freezer for up to 1-2 months.
Reheating Arancini:
Microwave (for a small number): Place arancini on a microwave-safe plate. Heat in 20-30 second intervals until they are warm in the center.
Oven (for a crispy texture): Preheat your oven to 350°F (175°C). Place arancini on a baking sheet. Bake for about 10-15 minutes or until they are heated through, and the exterior is crispy.
Air Fryer (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.
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
