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Arancini are Sicilian fried rice balls stuffed with a rich meat ragù, sweet peas, and melted mozzarella — one of the world's great street foods. The saffron-tinted risotto rice is shaped around the filling, coated in breadcrumbs, and deep-fried to a perfect burnished orange crust, which is how they earned their name — arancini means little oranges. The combination of the crispy shell, fluffy saffron rice, savory meat filling, and stretchy molten cheese inside is an absolute triumph. They are served throughout Sicily as street food, antipasto, or a satisfying lunch.
Prep
35 min
Cook
30 min
Total
65 min
Servings
4 srv
Difficulty
Medium
Calories
390 kcal
For 4 serving(s)
Per serving
Cook the arborio rice with a pinch of saffron and salt until just tender. Spread on a tray to cool completely.
Sauté the onion and garlic in oil, then add the ground beef and cook until browned. Stir in the tomato sauce and peas, simmer 10 minutes. Season and let cool.
Take a handful of cooled rice, flatten it in your palm, and place a spoonful of meat filling and a cube of mozzarella in the center.
Enclose the filling by shaping the rice tightly around it to form a ball or cone shape. Refrigerate for 30 minutes to firm up.
Set up a breading station: flour, beaten eggs, and breadcrumbs in three separate bowls.
Roll each arancino in flour, dip in egg, then coat thoroughly in breadcrumbs, pressing firmly.
Deep-fry in oil heated to 180°C (355°F) for 4-5 minutes until deeply golden all over. Drain on paper towels and serve hot.
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