The Best Sicilian Arancini (Italian Rice Balls)
These Sicilian Arancini are the perfect little Italian rice balls stuffed with a meat sauce and mozzarella cheese! This is a classic Italian recipe and one of my absolute favorite foods! The fried rice balls are perfect for a holiday appetizer and are hearty enough to be served for dinner, too! The best part of this recipe is that you can use leftover risotto if you have any. My arancini rice balls are a popular street food in Italy, but they’re a fancy appetizer for us to enjoy, too!
Arancini, a beloved Sicilian street food, are golden, crispy rice balls typically filled with a savory mixture like meat ragรน, mozzarella, or peas. The word arancini comes from the Italian word for “little oranges,” reflecting their round shape and vibrant color, making them a delicious and comforting symbol of Sicilian cuisine.
ย I love to serve mine with a marinara dipping sauce for the perfect party app! A fresh piece of mozzarella cheese is the key to a gooey center. If you’re a fan of risotto, you should check out my lobster risotto, cacio e pepe risotto, leek risotto, and crab risotto recipes! And if you want another great app, check out my baked clams casino!
This common street food will become your favorite appetizer for get-togethers and parties. Follow along the recipe card to make these delicious Sicilian rice balls.
This Sicilian arancini recipe has a special trick: instead of spending an hour making a slow-cooked risotto, we cook arborio rice in chicken broth for a creamy shortcut. This way, the rice is extra al dente and not so creamy that the balls fall apart. I’ve found this creates the best balls of risotto so that the arancini stays intact.
Why You’ll Love This Recipe
- A restaurant-quality dish at home. I’ll walk you through how to make these perfectly golden brown arancini step by step for a true taste of southern Italy. These authentic arancini di riso will beat what you get at your local Italian restaurants, I promise!
- Something everyone will love. I’ve yet to meet someone who doesn’t absolutely love Arancini. And these Sicilian aranci, with green peas, cheese, and a flavorful meat filling, are absolutely perfect! Plus, the crunchy breadcrumbs provide a great texture.
Ingredients
- Arborio Rice – Arborio rice (aka risotto rice) is key to making authentic arancini, as its high starch content gives the rice its creamy texture, which helps the rice balls hold together. When cooking Arborio rice, keep an eye on it and stir occasionally to prevent sticking, ensuring it cooks evenly and absorbs all the broth.
- Chicken Broth – The broth adds a savory flavor to the rice. Use a low-sodium chicken stock so you can better control the saltiness of the final dish, and taste as you go when seasoning.
- Grated Parmesan Cheese – Parmigiano Reggiano adds a nutty, salty flavor that enhances the taste of the rice. Grate the Parmesan fresh if you can; it melts better and has a more vibrant flavor compared to pre-grated versions.
- Ground Beef – The ground meat adds heartiness and makes the arancini more satisfying. Choose meat with a bit of fat content (around 80% lean) for juicier, more flavorful filling.
- Onion- Onion brings a sweet, savory base to the filling. Finely chop the onion so it integrates well into the filling, allowing the flavors to blend seamlessly.
- Frozen Peas – Peas add a pop of color and a touch of sweetness that balances the savory flavors. No need to thaw the peas before adding them to the filling; theyโll cook perfectly in the sauce.
- Tomato Sauce – Tomato sauce gives the filling a tangy, rich flavor that ties everything together. If you have time, simmer the sauce for a bit longer to deepen its flavor before mixing it into the filling.
- Mozzarella – Mozzarella adds a gooey, cheesy center thatโs a delicious surprise when you bite into the arancini. Cut the mozzarella into small, even cubes to ensure each arancini has a perfect melty core.
- All-Purpose Flour – Flour helps the breading stick to the arancini, giving it a crispy exterior. Lightly dust the rice balls with flourโjust enough to create a thin layer, so they donโt feel heavy or gummy.
- Eggs – Eggs act as a binder for the breadcrumbs, ensuring they stick to the arancini. Beat the eggs well to create a smooth, consistent coating that evenly adheres to the rice balls.
- Breadcrumbs – Bread crumbs give the arancini their signature crunch. For an extra crispy texture, use panko breadcrumbs or a mix of regular and panko, and make sure theyโre evenly coated.
- Vegetable Oil – The oil is essential for frying, giving the arancini their golden-brown color and crispiness. Use a neutral oil with a high smoke point, like vegetable or canola oil, and maintain the oil temperature at 350ยฐFahreheit (175ยฐCelsius) for the best results.
Substitutions and Additions
- Arborio Rice – You can substitute with Carnaroli or Vialone Nano rice, which also have a high starch content and are great for holding the shape of the arancini.
- Ground Beef or Pork – Ground chicken, turkey, or even a plant-based meat substitute can be used for a lighter or vegetarian option.
- Herbs – Adding fresh herbs like basil, parsley, or oregano to the filling can enhance the flavor and add a touch of brightness.
- Red Pepper Flakes – A pinch of red pepper flakes in the filling can give your arancini a subtle kick of heat.
Step by Step Instructions
Cook the Rice: In a large pot, bring 4 cups of chicken or vegetable broth to a boil. Stir in 2 cups of Arborio rice, then reduce the heat to low, and cover the pot. Cook for 15โ20 minutes, stirring occasionally, until the rice is tender but still slightly firm (al dente).
Once the broth is fully absorbed and the rice is cooked, remove the pot from the heat. Stir in ยฝ cup of grated Parmesan cheese, and season with salt and pepper to taste. Spread the cooked rice out on a baking sheet in a thin, even layer to cool quickly and evenly. This should take about 20โ30 minutes.
Prepare the Filling: While the rice cools, prepare the filling. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sautรฉ for about 5 minutes, or until the onion is translucent and softened. Add ยฝ pound of ground beef or pork to the pan.
Cook the ground beef, breaking up the meat with a wooden spoon, until itโs browned and fully cooked, about 7โ10 minutes.
Stir in ยฝ cup of tomato sauce and ยฝ cup of frozen peas.
Let the mixture simmer for another 5 minutes until it thickens slightly. The filling should be thick enough to hold its shape when spooned.
Season the filling with salt and pepper to taste, and then remove the pan from the heat to let it cool slightly.
Shape the Arancini: Once the rice has cooled completely, take a small handful (about 2 tablespoons) and flatten it into a disk in your palm.
Place a spoonful of the cooled filling and a cube of mozzarella in the center of the rice disk. Carefully fold the rice around the filling, sealing it in the center, and shape it into a ball. The rice should fully enclose the filling with no gaps or cracks.
Repeat this process with the remaining rice and filling until all the arancini are formed. You should have about 12-16 arancini, depending on the size.
Chill the Arancini: Place the shaped arancini on a baking sheet lined with parchment paper. Refrigerate them for 30 minutes to 1 hour. Chilling helps the arancini firm up, making them easier to bread and fry.
Bread the Arancini: Set up a breading station with three shallow bowls: one with 1 cup of all-purpose flour, one with 2 beaten eggs, and one with 2 cups of breadcrumbs (1 cup traditional, 1 cup panko).
Roll each chilled rice ball in the flour, shaking off any excess. Next, dip it in the beaten eggs, ensuring itโs fully coated. Finally, roll it in the breadcrumbs, pressing gently to help the crumbs adhere evenly.
Place the breaded arancini back on the baking sheet as you work.
Fry the Arancini: In a deep fryer or large pot, heat about 2 inches of vegetable oil to 350ยฐ Fahrenheit (175ยฐ Celsius). Use a thermometer to monitor the oil temperature and keep it steady.
Carefully lower the arancini into the hot oil in batches, making sure not to overcrowd the pot. Fry for 3โ4 minutes per batch, turning occasionally, until theyโre golden brown and crispy on all sides. Using a slotted spoon, transfer the fried arancini to a plate lined with paper towels to drain any excess oil.
Serve: Serve the arancini hot, preferably with a side of marinara or arrabbiata sauce for dipping. Garnish with fresh herbs like basil or parsley, if desired.
Tips and Notes
- Perfect Rice Texture – Cook the Arborio rice slightly al dente. It should be tender but still have a bit of a bite, which helps the risotto balls hold their shape better when formed. After cooking, spread the rice out on a baking sheet to cool quickly and evenly, preventing it from becoming too sticky.
- Filling Consistency – Make sure the filling is thick enough to hold together when placed inside the rice. If it’s too liquidy, it will make shaping the arancini difficult and could lead to them falling apart during frying. Simmer the filling until it reaches a thick, almost paste-like consistency.
- Even Frying – Maintain a consistent oil temperature of 350ยฐF (175ยฐC) throughout the frying process. If the temperature drops too low, the arancini will absorb more oil and become greasy. If itโs too high, they may brown too quickly on the outside before the cheese in the center has a chance to melt.
- Prevent Cracking – To prevent the arancini from cracking while frying, make sure the rice mixture is well compacted around the filling. Press firmly when shaping the rice balls to remove any air pockets that could cause them to split open.
Serving Suggestions
- Wine Pairing – Try a Sicilian Nero d’Avola. Its bright fruitiness and moderate tannins make it a great match for the flavors of the arancini without overpowering them. You could also pair this with a fabulous Barbera!
- Italian Dinner Party – Serve these arancini as an appetizer before a nice Italian prime, such as tagliatelle al ragu or rigatoni carbonara. Then serve up my panko chicken cutlets, all followed by lemon ricotta cake for dessert!
- Cocktail Hour – These arancini are such a hit for a cocktail party! You should also try my crab arancini. Serve these rice balls with some other tasty appetizer recipes like sausage crostini, fried goat cheese balls, mini sausage rolls, pesto hummus, and prosciutto-wrapped dates. And don’t forget my Italian Pignoli Cookies for dessert!
Storage and Reheating Instructions
- Storage – Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
- Reheating – To reheat, place the arancini on a baking sheet and warm in a preheated oven at 375ยฐFahrenheit (190ยฐCelsius) for 10-15 minutes, until heated through and crispy. Avoid microwaving, as it can make the arancini soggy.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ review below!
The Best Sicilian Arancini (Italian Rice Balls)
Equipment
- Large pot
- Baking Sheet
- Large pan
- wooden spoon
- Shallow bowls (3 for breading station)
- Deep fryer or large pot for frying
- Slotted Spoon
- parchment paper
- Thermometer (for monitoring oil temperature)
- Paper towels
Ingredients
For the Rice:
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- ยฝ cup grated Parmesan cheese
- Salt and pepper to taste
For the Filling:
- ยฝ pound ground beef
- 1 small onion finely chopped
- ยฝ cup frozen peas
- ยฝ cup tomato sauce
- ยฝ cup mozzarella cut into small cubes
- Salt and pepper to taste
For Breading and Frying:
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups breadcrumbs 1 cup traditional, 1 cup panko
- Vegetable oil for frying
Instructions
Cook the Rice:
- In a large pot, bring 4 cups of chicken or vegetable broth to a boil.
- Stir in 2 cups of Arborio rice, then reduce the heat to low, and cover the pot. Cook for 15โ20 minutes, stirring occasionally, until the rice is tender but still slightly firm (al dente).
- Once the broth is fully absorbed and the rice is cooked, remove the pot from the heat.
- Stir in ยฝ cup of grated Parmesan cheese, and season with salt and pepper to taste.
- Spread the cooked rice out on a baking sheet in a thin, even layer to cool quickly and evenly. This should take about 20โ30 minutes.
Prepare the Filling:
- While the rice cools, prepare the filling. In a large pan, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onion and sautรฉ for about 5 minutes, or until the onion is translucent and softened.
- Add ยฝ pound of ground beef or pork to the pan. Cook, breaking up the meat with a wooden spoon, until itโs browned and fully cooked, about 7โ10 minutes.
- Stir in ยฝ cup of tomato sauce and ยฝ cup of frozen peas. Let the mixture simmer for another 5 minutes until it thickens slightly. The filling should be thick enough to hold its shape when spooned.
- Season the filling with salt and pepper to taste, and then remove the pan from the heat to let it cool slightly.
Shape the Arancini:
- Once the rice has cooled completely, take a small handful (about 2 tablespoons) and flatten it into a disk in your palm.
- Place a spoonful of the cooled filling and a cube of mozzarella in the center of the rice disk.
- Carefully fold the rice around the filling, sealing it in the center, and shape it into a ball. The rice should fully enclose the filling with no gaps or cracks.
- Repeat this process with the remaining rice and filling until all the arancini are formed. You should have about 12-16 arancini, depending on the size.
Chill the Arancini:
- Place the shaped arancini on a baking sheet lined with parchment paper. Refrigerate them for 30 minutes to 1 hour. Chilling helps the arancini firm up, making them easier to bread and fry.
Bread the Arancini:
- Set up a breading station with three shallow bowls: one with 1 cup of all-purpose flour, one with 2 beaten eggs, and one with 2 cups of breadcrumbs (1 cup traditional, 1 cup panko).
- Roll each chilled rice ball in the flour, shaking off any excess.
- Next, dip it in the beaten eggs, ensuring itโs fully coated.
- Finally, roll it in the breadcrumbs, pressing gently to help the crumbs adhere evenly.
- Place the breaded arancini back on the baking sheet as you work.
Fry the Arancini:
- In a deep fryer or large pot, heat about 2 inches of vegetable oil to 350ยฐ Fahrenheit (175ยฐ Celsius). Use a thermometer to monitor the oil temperature and keep it steady.
- Carefully lower the arancini into the hot oil in batches, making sure not to overcrowd the pot. Fry for 3โ4 minutes per batch, turning occasionally, until theyโre golden brown and crispy on all sides.
- Using a slotted spoon, transfer the fried arancini to a plate lined with paper towels to drain any excess oil.
Serve:
- Serve the arancini hot, preferably with a side of marinara or arrabbiata sauce for dipping. Garnish with fresh herbs like basil or parsley, if desired.
This is such a quick, easy way to make arancini. Thanks for the easy recipe!
These are incredible! Everyone loved them!