Arancini are crispy, golden Sicilian rice balls made from creamy Arborio risotto, filled with ragù, mozzarella, and peas, then breaded and deep-fried. They deliver a satisfying contrast of crunchy exterior and savory, melting interior.
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Prepare the Rice: In a large pot, bring the chicken or vegetable broth and white wine to a simmer. Add the Arborio rice and cook, stirring frequently, until the liquid is absorbed and the rice is creamy. Remove from heat, stir in the grated Parmesan cheese, and season with salt and pepper. Spread the rice onto a greased baking sheet and let it cool completely.
Prepare the Filling: Mix the cooled ragù sauce, diced mozzarella, and thawed peas in a bowl.
Assemble the Arancini: Take a large handful of cooled rice and flatten it in your hand- you can wet your hands with water or lightly grease them if needed. Place a spoonful of the filling in the center and shape the rice around it, forming a large ball. Ensure the rice completely encloses the filling.
Breading: Roll each rice ball in the flour, then dip it in the beaten eggs, and finally coat it evenly with breadcrumbs seasoned with salt and pepper. Set the rice balls on a parchment-lined cookie sheet. Repeat with remaining ingredients.
Frying: Heat olive oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve: Allow the arancini to cool for a few minutes before serving. Serve them hot with warm marinara sauce, if desired.
Enjoy these delicious Sicilian arancini as a snack, appetizer, or part of a festive meal!
Written automatically by CookOS, not by the creator.
Refrigerate cooked arancini in an airtight container for up to 3 days; reheat in a 350°F oven for 10–12 minutes to restore crispness. Uncooked, breaded arancini freeze for up to 2 months; fry directly from frozen, adding 1–2 minutes to cooking time.
deep fryer or heavy-bottomed pan · instant-read thermometer (to monitor oil temperature at 350°F)
Written automatically by CookOS, not by the creator.
Yes. Assemble and bread the rice balls, then refrigerate or freeze on a parchment-lined tray for up to 3 days (refrigerated) or 2 months (frozen). Fry directly from cold without thawing; add 1–2 minutes to cooking time if frozen.
Heat oil to 350°F (175°C). Use a thermometer to maintain this temperature; too cool and they absorb excess oil; too hot and they brown before the inside heats through.
Arborio's high starch content creates the creamy texture needed to hold the rice balls together. Carnaroli rice is an acceptable substitute, but short-grain varieties are essential; long-grain rice will not work.
Ragù is traditional, but you can substitute a hearty meat sauce, bolognese, or even seasoned ground meat cooked with tomato. The filling should be thick and flavorful to balance the mild rice.
Fry for 3–4 minutes per batch until the exterior is deep golden brown and the coating is crispy. Remove with a slotted spoon and drain on paper towels.
