Arancini di Riso
Arancini trace back to Sicily under Arab rule in the 9th to 11th centuries, when saffron-flavored rice was already eaten by hand, formed into balls for portability; the addition of a meat filling and a fried crust developed later, likely inspired by the island's long tradition of stuffed, fried street food. The name comes from arancia, orange, because a well-shaped arancino should resemble the size and golden color of the citrus fruit that grows abundantly across Sicily. Sicily itself is split on both shape and name: in the eastern half, around Catania, they are called arancini and shaped into cones said to evoke Mount Etna, while in Palermo and the west they are round arancine and grammatically feminine. In 2019 Italy's highest court ruled that both spellings are correct depending on regional dialect, formally ending a long-running linguistic argument that Sicilians still debate passionately today.
Rice cooked plain, then chilled
The rice is simmered without saffron or stock like risotto, then cooled completely so it holds together when shaped.
A hidden ragù center
A spoonful of slow-cooked meat ragù and a cube of mozzarella hide at the core of each ball, melting as it fries.
Double-crusted for crunch
Each ball is rolled first in flour, then egg, then breadcrumbs, giving it a shatteringly crisp shell.
Deep-fried, never baked
Traditional arancini are always deep-fried in hot oil, which is what gives the crust its deep golden color and crackle.
Ingredients 4 servings
- 500g risotto rice (Arborio or Carnaroli), cooked and cooled
- 2 egg yolks
- 50g grated Parmesan cheese
- 200g ground beef (for the ragù filling)
- 1 small onion, finely chopped
- 100g tomato passata
- 100g mozzarella, diced
- Flour, breadcrumbs and beaten egg, for breading
- Vegetable oil, for deep-frying
How to make it
- 1Cook the risotto rice in salted water until tender, then spread it on a tray to cool completely.
- 2Stir the cooled rice with the egg yolks and grated Parmesan until it becomes sticky and easy to shape.
- 3Meanwhile, prepare a simple ragù by sautéing the onion, browning the ground beef, and simmering everything with the tomato passata until thick.
- 4Take a handful of rice and flatten it in your palm, then place a spoonful of ragù and a cube of mozzarella in the center.
- 5Close the rice around the filling and shape it firmly into a ball or cone, making sure no filling peeks through.
- 6Roll each ball in flour, dip it in beaten egg, then coat it thoroughly in breadcrumbs.
- 7Deep-fry the arancini in hot oil until deeply golden and crisp, then drain on paper towels and serve warm.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
