Arancini
Sicilian stuffed rice balls
Golden Sicilian rice balls with a crisp breadcrumb shell and a filling of meat ragù, peas and melting cheese.
Saffron rice, meat ragù, peas & cheese.A crisp shell.
A generous center.
Arancini are stuffed rice balls with a crunchy breadcrumb crust and a tender, compact center. Break one open and you might find meat ragù with peas, or a filling of ham and cheese. Saffron often gives the rice its golden color.
They are a familiar sight in Sicilian bars and rosticcerie, shops selling hot snacks and prepared food. Names and shapes vary across the island: you will also see arancine, especially in Palermo. Choose by the filling on display; a large one makes a substantial snack between sights.
Explore by food: Bread, pizza & street food · Rice & grains
At the table: Antipasti · Street food.
Let’s make arancini.
Saffron rice, a thick meat ragù and a well-sealed crust. Allow time for the rice and filling to chill.
Makes 12 arancini; 2 per serving
What you’ll need
Rice
- 500 gshort-grain risotto rice
- 1.2 lwater
- 0.15 gsaffron threads
- 30 gbutter
- 70 gaged caciocavallo or Parmesan, finely grated
- ½ tspfine salt
Filling
- 1 tbspolive oil
- 50 gonion, finely chopped
- 200 gminced beef
- 200 gtomato passata
- 80 gfrozen peas
- 100 gyoung caciocavallo or low-moisture mozzarella, diced
- to tastesalt and black pepper
Coating & frying
- 200 gplain flour
- 300 mlwater
- 200 gfine dried breadcrumbs
- about 2 lsunflower oil, enough for 7 cm depth in your pan
The 3 hours 15 minutes total is a planning estimate including chilling; batches and cooling may take longer. Refrigerate cooked rice promptly and use within 24 hours. This is the meat-ragù version.
How to make it
- 01
Cook the rice
Put the rice, 1.2 l water, saffron and ½ tsp salt in a saucepan. Bring to a simmer, cover loosely and cook on low heat for about 18–20 minutes, stirring occasionally, until the rice is tender and the liquid absorbed. Stir in the butter and grated cheese.
- 02
Cool the rice promptly
Spread the rice in a thin layer on a shallow tray. Let the steam subside briefly, then refrigerate promptly, within one hour of cooking. Keep it chilled while you make the filling; cold, firm rice is easier to shape.
- 03
Make a thick filling
Heat the olive oil in a frying pan. Soften the onion for 5 minutes, then add the beef and break it up as it browns for 5 minutes. Add the passata and peas. Simmer uncovered for 20 minutes, stirring, until thick with no loose liquid. Season with salt and pepper.
- 04
Chill the filling
Spread the ragù in a shallow container and refrigerate promptly once the steam subsides. Allow 1 hour for the filling to become cold; the rice can stay in the fridge alongside it. Keep the diced cheese refrigerated separately.
- 05
Fill and seal
Divide the rice into 12 portions. With damp hands, flatten a portion into a cup in your palm. Add one-twelfth of the ragù and a few cheese cubes. Close the rice firmly around them, patching any gaps. Repeat, making compact balls with the filling completely enclosed.
- 06
Coat each ball
Whisk the flour with 300 ml water to make a smooth batter. Put the breadcrumbs in a shallow dish. Dip each rice ball in the batter, let the excess drip away, then cover with breadcrumbs, pressing gently so there are no bare patches.
- 07
Fry in small batches
Pour the sunflower oil into a deep, heavy pan to a depth of about 7 cm, leaving the pan at most half full. Heat to 170°C/340°F. Lower in 2–3 arancini at a time and fry for about 7–8 minutes, turning gently, until golden and hot in the center. Let the oil return to temperature between batches.
- 08
Drain and serve
Lift onto kitchen paper or a rack. Check the center of the first batch is piping hot; a thermometer should read 74°C/165°F. If needed, lower the oil heat slightly and fry the next batch longer. Rest for a few minutes before eating: the cheese inside will be very hot.
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