Arancini are crispy, golden Sicilian rice balls with a savory filling of ground lamb, wilted spinach, and creamy sheep's-milk cheese. Named for their orange-like appearance, these street snacks offer a crunchy panko crust that gives way to a warm, cheesy center.
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In a medium saucepan, cook rice over medium heat in 4 cups of lightly salted water until all the water is absorbed, about 10–15 minutes. Remove from heat and spread the rice out on a sheet pan to cool. Season to taste with salt and pepper.
Heat olive oil in a sauté pan over medium-high heat. Add lamb and cook for 2 minutes, breaking it up with your wooden spoon and seasoning with salt and pepper; then add garlic. When lamb is completely browned, add spinach and cook until wilted. Set aside to cool.
When rice is cool, combine with 2 beaten eggs, ½ cup grated Pecorino Romano, and 4 grinds of black pepper. Set aside. In another bowl, mix remaining Pecorino Romano and panko. Set aside.
Shape rice mixture into 6 balls the size of small oranges and hollow out the centers. (Keep a bowl of water nearby to wet your hands; the rice can be sticky.) Fill each with a cube or two of sheep’s-milk cheese and 1–2 tablespoons lamb-spinach mixture. Seal rice ball by patching with more rice. Set aside on a baking sheet.
Fill a heavy-bottomed pot halfway with canola oil and heat to 350 F. While oil is heating, place flour, 3 beaten eggs, and panko-cheese mixture in three separate bowls. Roll the rice balls first in flour, then in the eggs, and finally in the panko-cheese mixture. Carefully deep-fry in the hot oil, turning frequently to cook evenly, until golden brown, about 7 minutes.
Remove arancini from the hot oil and let drain on paper towels. When cool enough to handle, about 3 minutes, transfer to a plate and serve immediately.
Written automatically by CookOS, not by the creator.
Store cooled arancini in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warmed through and crispy.
heavy-bottomed pot (for deep frying) · deep-fry or instant-read thermometer
Written automatically by CookOS, not by the creator.
Yes. Shape and fill the rice balls, then refrigerate on a baking sheet for up to 24 hours before breading and frying. You can also bread them ahead and freeze for up to 1 month; fry from frozen, adding 2–3 minutes to cooking time.
Wet your hands frequently (keep a bowl of water nearby) to prevent sticking. Shape each ball, then use your thumb to gently press a small indent into the center, rotating and widening until you have a thumb-sized pocket. The rice is sticky, so work slowly.
Deep-frying is traditional and delivers the signature crispy exterior. Baking will not achieve the same texture, though you can spray breaded arancini with oil and bake at 400°F for 20–25 minutes if you prefer a lower-fat option.
Heat canola oil to 350°F in a heavy-bottomed pot. Use a deep-fry or instant-read thermometer to verify. Oil that's too cool will make greasy arancini; too hot will brown them before the filling heats through.
Yes. The recipe lists mozzarella as an alternative. It will melt smoothly but will lack the tangy flavor of sheep's-milk cheese. Use fresh mozzarella cut into small ¼-inch dice.
