Arancini Recipe

These golden, crispy, and utterly delicious rice balls are a Sicilian street food classic. Hailing from the heart of the Mediterranean, Arancini captures the very essence of Sicily’s rich culinary heritage. Join us as we guide you through crafting this Sicilian masterpiece, inviting you to savor the authentic flavors of this vibrant Italian island.


For the Rice:
  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Pecorino cheese
  • 1/4 cup saffron threads (soaked in 2 tablespoons of hot water)
  • Salt and black pepper, to taste
For the Filling:
  • 1 cup Bolognese sauce (made with ground beef, tomato, and onions)
  • 1/2 cup fresh mozzarella cheese, diced
  • 1/4 cup peas (cooked)
  • 1/4 cup grated Parmesan cheese
For Coating and Frying:
  • 2 cups fine breadcrumbs
  • 2-3 large eggs, beaten
  • Vegetable oil, for frying


  1. In a saucepan, bring the chicken or vegetable broth to a simmer and keep it warm.
  2. In another large saucepan, heat the Arborio rice over medium heat until it’s lightly toasted.
  3. Pour in the dry white wine and cook until it’s absorbed by the rice.
  4. Gradually add the saffron-infused water and the warm broth to the rice, one ladle at a time, stirring often. Continue until the rice is cooked al dente and the mixture is creamy.
  5. Stir in the grated Pecorino cheese, salt, and black pepper. Let the rice cool.
For the Filling:
  1. Take a portion of the cooled rice in your hand and flatten it.
  2. Place a spoonful of Bolognese sauce, diced mozzarella, peas, and grated Parmesan in the center.
  3. Encase the filling in the rice to form a ball.
For Coating and Frying:
  1. Roll each rice ball in beaten eggs and then in fine breadcrumbs, ensuring they’re well coated.
  2. In a deep pot, heat vegetable oil to 350°F (175°C).
  3. Carefully fry the Arancini in batches until they are golden brown and crisp, about 4-5 minutes.
  4. Remove the Arancini with a slotted spoon and drain them on paper towels.

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