Introduction
If there’s one dish that makes me feel instantly transported to Sicily, it’s arancini. The name alone is charming—arancini means “little oranges” in Italian, and if you’ve ever seen them fresh out of the fryer, golden and round, you’ll understand why. These crispy rice balls are one of the most beloved street foods in Italy, and for good reason: they’re crunchy on the outside, creamy on the inside, and often stuffed with melty cheese or rich ragù.
I still remember the first time I tried arancini. It wasn’t in a fancy restaurant, but at a tiny Sicilian bakery where they were served piping hot straight from the fryer. The crispy exterior gave way to soft, saffron-scented rice with a gooey mozzarella core. It was love at first bite.
The good news? You don’t need to book a trip to Sicily to enjoy them. This Arancini Recipe brings all the flavors of southern Italy right to your kitchen. With a little patience and some simple ingredients, you’ll be biting into golden, crunchy, cheesy perfection in no time.
Ingredients
Here’s what you’ll need to make authentic arancini. Don’t worry—I’ve also included some substitutions to fit different diets and tastes.
For the Rice:
- 2 cups arborio rice
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Pinch of saffron threads (optional, but traditional)
- Salt and pepper, to taste
For the Filling (classic ragù):
- 2 tablespoons olive oil
- ½ pound ground beef or pork (or a mix)
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- ½ cup tomato sauce
- ½ cup frozen peas
- Salt and pepper, to taste
For the Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (preferably Italian-style)
For Frying:
- Vegetable oil (canola or sunflower work well)
Optional Fillings:
- Cubes of mozzarella or provolone cheese
- Cooked ham or prosciutto
- Spinach and ricotta (vegetarian version)
Substitution Ideas:
- Gluten-Free: Use gluten-free breadcrumbs and flour.
- Vegan: Replace butter and cheese with vegan alternatives, skip meat filling, and use a vegetable-based stuffing (like mushrooms and spinach).
- Lighter Version: Bake the arancini in the oven at 400°F for 20–25 minutes, brushing them lightly with olive oil.
Step-by-Step Instructions
Making arancini takes a little time, but the process is straightforward. Here’s how to do it:
Step 1: Cook the Rice
Bring the broth to a boil in a medium saucepan. Add the rice and saffron, then reduce heat to low. Cook, stirring occasionally, until the rice absorbs the liquid and is al dente (about 15–18 minutes). Stir in butter and Parmesan. Spread the rice on a baking sheet to cool completely.
Pro Tip: Cooling the rice helps it firm up, making it easier to shape into balls later.
Step 2: Make the Ragù Filling
Heat olive oil in a skillet over medium heat. Add onion, carrot, and celery, cooking until softened. Stir in garlic and ground meat, browning until fully cooked. Add tomato sauce, peas, salt, and pepper. Simmer for 10 minutes, then set aside to cool.
Step 3: Shape the Arancini
Take a small handful of rice (about ¼ cup) and flatten it in your palm. Place a teaspoon of ragù (and a cube of mozzarella if desired) in the center. Gently close the rice around the filling, forming a ball. Repeat with the remaining rice and filling.
Step 4: Bread the Rice Balls
Roll each rice ball in flour, then dip in beaten eggs, and finally coat in breadcrumbs. Make sure each one is well covered to ensure a crispy crust.
Step 5: Fry Until Golden
Heat oil in a deep pot to 350°F (175°C). Fry the arancini in small batches until golden brown, about 3–4 minutes. Transfer to a paper towel-lined plate to drain excess oil.
Step 6: Serve Hot
Enjoy your arancini warm, with a side of marinara sauce for dipping.
Extra Tips
- Serving Suggestions: Arancini make a fantastic appetizer, party snack, or even a main dish when served with a salad. They pair beautifully with a crisp white wine like Pinot Grigio.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 375°F for 10 minutes to restore crispiness.
- Freezing: Shape and bread the rice balls, then freeze them on a baking tray. Once solid, transfer to a freezer bag. Fry directly from frozen—just add an extra minute or two to the cooking time.
- Variations:
- Try a spinach and ricotta filling for a vegetarian twist.
- Use spicy sausage instead of beef for a bold flavor.
- For a luxurious version, stuff with truffle cheese.
Nutritional Information
Approximate per arancini ball (based on standard size):
- Calories: 220
- Protein: 7g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 2g
- Sodium: 350mg
For more details, see Arancini Recipe Nutrition Facts.
FAQ Section
Q: How long does it take to make Arancini Recipe?
A: About 1 hour and 30 minutes total, including cooking, cooling, and frying.
Q: Can I substitute arborio rice with another type?
A: Arborio rice is best because of its starch content, but you can use carnaroli or even leftover risotto rice.
Q: Can I freeze arancini?
A: Yes! Freeze before frying for best results. They’ll last up to 2 months in the freezer.
Conclusion
And there you have it—an authentic Arancini Recipe that’s just as crispy, golden, and satisfying as the ones you’d find in Sicily. Whether you’re serving them as a snack, appetizer, or main dish, arancini are guaranteed to wow your guests (and yourself!).
Cooking arancini is not just about making food—it’s about connecting with Italian tradition, creating something fun in the kitchen, and enjoying that magical first bite when the crispy shell gives way to creamy rice and gooey cheese.
If you try this recipe, I’d love to hear how it turned out! Drop a comment below, share your photos, and spread the joy by sharing this recipe with friends and family. After all, good food is meant to be shared. Buon appetito! ❤️