Golden, breaded and deep-fried rice balls, filled with a spicy ragù and melting cheese. The name means ‘little oranges’, after their shape and colour, and they are the most famous street food of Sicily.
Arancini
Region: Sicily
Arancini
Region: Sicily
Method
01
Make the risotto
Sweat the shallot in half of the butter. Add the rice and stir until glossy. Deglaze with the white wine. Add the saffron and gradually pour in the warm stock, stirring, until the rice is cooked (approx. 18 minutes). Stir in the rest of the butter and the Parmigiano. Leave to cool completely, preferably for a few hours in the fridge.
02
Make the filling
Sweat the onion, add the mince and fry until crumbly. Add the tomatoes and leave to reduce for 15 minutes to a thick ragù. Stir in the peas. Leave to cool.
03
Finish the rice
Stir 2 beaten eggs into the cold risotto; that helps the ball hold together later.
04
Shape
Scoop a handful of rice into your wet hand, press a hollow into it, fill with a spoonful of ragù and a cube of mozzarella. Close with more rice into a compact ball or pear shape.
05
Bread
Roll each ball through the flour, then the beaten egg, and finally the breadcrumbs.
06
Deep-fry
Heat plenty of sunflower oil to 170 °C. Deep-fry the arancini in batches for 4–5 minutes until deep golden brown and hot inside.
07
Serve
Drain briefly and serve warm.
Tips & notes
Really let the risotto cool properly (preferably overnight) before you shape the balls; warm rice doesn't stick together well enough and falls apart during frying. Don't make the balls too big, otherwise the outside is done before the centre is properly hot. Best served immediately and crisp; store leftovers chilled and reheat them in the oven or air fryer (not the microwave) to bring back the crispness.
Variations
- Fill with just mozzarella and a basil leaf for a vegetarian version.
- Shape smaller balls as a drinks snack instead of a full starter.
Contains:
Gluten
Eggs
Milk
Sulphites
Serve with
| Calories | 271 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 26 g |
| Fat | 13 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
