Appetizers
Arancini di Riso
Ingredients
- 400 g (2 cups) risotto rice (arborio or carnaroli)
- 1 litre (4 cups) vegetable or chicken stock
- 1 pinch saffron threads
- 50 g (1/2 cup) grated Parmigiano Reggiano
- 150 g (5 oz) minced beef
- 50 g (1/3 cup) tomato passata
- 50 g (1/3 cup) frozen peas
- 100 g (3.5 oz) mozzarella, diced
- 2 large eggs, beaten
- 150 g (1 cup) fine breadcrumbs
- 100 g (3/4 cup) plain flour
- 1 litre (4 cups) vegetable oil, for frying
- 1 small onion, finely chopped
- Salt and pepper, to taste
Method
- Cook the rice risotto-style, gradually adding hot saffron-infused stock and stirring until creamy and tender. Stir in Parmigiano, spread on a tray to cool completely.
- For the filling, sauté onion until soft, add minced beef and brown, then stir in passata and peas; simmer 15 minutes and season. Cool.
- With damp hands, take a portion of rice and flatten in your palm; add a spoonful of ragù filling and a cube of mozzarella in the centre.
- Enclose the filling with more rice, shaping into a ball or classic cone shape.
- Roll each arancino in flour, then beaten egg, then breadcrumbs, pressing to coat evenly.
- Heat oil to 175°C (350°F) and fry the arancini in batches until deep golden, about 5-6 minutes.
- Drain on paper towels and rest 5 minutes before serving hot.
Introduction: Sicily's beloved fried rice balls, named for their resemblance to little oranges (arancia), likely originated under Arab rule in the 9th-10th centuries when saffron rice was introduced to the island.
Cultural Background: Sicily's beloved fried rice balls, named for their resemblance to little oranges (arancia), likely originated under Arab rule in the 9th-10th centuries when saffron rice was introduced to the island. Traditionally filled with ragù and peas, they're sold at every Sicilian street-food stand.
Tips: Cool the rice fully before shaping, or it won't hold together. Keep your hands damp while shaping to prevent sticking.
Variations: Arancini al burro: filled with ham and béchamel instead of ragù. Vegetarian/vegan version: fill with sautéed mushrooms and vegan mozzarella; use plant-based egg wash substitute like aquafaba.
Storage: Refrigerate cooked arancini up to 3 days in an airtight container.
Reheating: Reheat in a 190°C (375°F) oven for 12-15 minutes until hot and crisp; avoid microwaving as it turns the coating soggy.
Nutrition: Per arancino: approx. 310 kcal, 10 g protein, 14 g fat, 36 g carbohydrate, 2 g sugar.
FAQs:
Q: Why are they shaped differently across Sicily?
A: Round arancini are traditional in Palermo, while conical shapes are typical of Catania, sometimes said to distinguish fillings.
Q: Can arancini be baked instead of fried?
A: Yes, though the texture is less crisp; bake at 220°C (425°F) with a light oil spray, turning halfway.
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