The arancini (in singular, arancino) are breaded and fried rice balls, about 8-12 cm in diameter. These Italian rice croquettes are a typical recipe from the island of Sicily. In fact, it is believed that they are born in the city of Messina.
A traditional dish of Italian gastronomy, being very typical in the city of Messina, where they surely originated. They are highly appreciated in Italy although little known outside its borders.
These croquettes have their origin in the dishes that were prepared on the island around the 10th century during the Ottoman occupation.
Depending on the region there are variations in the shape and the filling, but the most classic is beef ragout, veal or a Bolognese sauce, peas and mozzarella.
Recipe Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | Half a kilo of rice |
| Water | 1 liter of water or vegetable broth |
| Egg yolks | 3 egg yolks |
| Grana Padano cheese | 100 grams of Grana Padano cheese |
| Butter | 30 grams of butter |
| Peas | 75 grams of peas |
| Mozzarella | 100 grams of mozzarella |
| Salt | To taste |
| Saffron | To taste |
| Bolognese sauce | 300 grams of Bolognese sauce |
Ingredients for the coating
- 2 eggs
- Breadcrumbs
- Extra virgin olive oil for frying
Recipe Steps
- We heat in a pot the water to cook the rice. This will have to be tender and a little sticky.
- On the other hand, we take a saucepan with water and add the saffron threads (to taste). When the water begins to boil, we will turn off the heat. This way we get all the essence of the saffron.
- Likewise, we melt the butter and grate the Grana Padano. We are also going to cook the peas with a little salt and oil. We reserve everything.
- We mix the rice with the saffron and the yolks. We stir everything well.
- Next, we include the butter and the cheese. We mix well again. Immediately afterwards, we are going to spread the rice on a tray and let it cool.
We knead and shape the Sicilian arancini
- First of all, we prepare the ingredients in different bowls: the Bolognese sauce, the cooked peas and the mozzarella. The latter better in cubes and not in threads.
- We shape the arancini with the hand, but leaving space for the filling: the sauce, the cheese and the peas.
Advice: if we do not have enough rice, take more. It is necessary that the ball is well compacted and the filling does not come out.
We Coat and Fry the Rice Croquettes
- Once we have shaped the arancini, in a bowl we crack and beat the two eggs. We take another bowl and add the breadcrumbs.
- We go passing the arancini in the egg and breadcrumbs and we place them on a tray.
- In a pan with plenty of oil, we prepare to fry. The oil has to be very hot, but as soon as we add the arancini, we will lower the heat to medium. So that these stuffed rice croquettes are crispy on the outside and cooked on the inside.
- When they are golden, we remove the arancini from the heat and leave them on a tray with absorbent paper.
Video Guide 📺
🍙 Nutritional Comparison of Rice Balls
Note: Nutrition information is estimated and can vary based on specific ingredients. The figures above are provided per serving as defined by each recipe’s source (most represent 1 ball). In contrast, the Spicy Vegetable Rice Balls data reflects an entire meal portion.
Conclusion
As easy as serving them on another tray, let them cool down, and eat! This is how easy and delicious this classic of Sicilian cuisine is.
They are usually served as an appetizer and can be accompanied by a little salad to taste. Simply delicious, you can prepare them and bring a little piece of Sicily home at once. I hope you enjoy it.