What is arancini? Arancini a traditional Sicilian street food. It's rice, filled and then fried. The fillings vary from prosciutto, Fontina cheese, peas, mushrooms or a mix. Pair it with marinara sauce and you've got a creamy, carby appetizer to remember.
Arancini history
Originating in 10th century Italy, arancini can be considered frugality at its best. Why? Because they use up leftovers. There is no one true arancini recipe. The only ingredient that remains constant is the Arborio rice. The creamy consistency of Arborio allows it to bind together around the fillings. Arancini are not too difficult or time consuming to make and you can impart your own flair onto them.
Flavor possibilities
Indeed, arancini are a culinary symphony! Like all Italian foods, arancini balls are a marvelous contrast of flavors, colors and textures. The intense yellow of the Arborio is owed to saffron. The contrast in textures comes from the creaminess of the Arborio rice coupled with the fried crunchy exterior plus fillings. Furthermore the saltiness of the fillings and the mild sweetness of the saffron-flavored rice.
Step by step photos:
- Gather all your ingredients and have them measured, chopped and ready to go. Here is a tip: You don't have to rinse the rice as you would normally do for most rice dishes. Leaving the rice starch will make rice have a little stickier consistency to work with.
- Heat a skillet on medium, melt the butter and add the onion. Cook until the onion is translucent. Add the chopped mushrooms.
- Sauté the mushrooms until they are tender. Turn off the heat the set aside to cool.
- Bring the chicken broth, olive oil and salt to a boil in a sauce pan. Once it boils stir in the rice.
- Add the saffron and stir in. Turn down the heat to medium and cover.
- Cook the rice for 20 minutes stirring every 5 minutes. Cook until all the broth has been absorbed and the rice is "al dente". Transfer the rice to a bowl and allow it to cool.
- When the rice is cool to the touch add the Parmesan or Pecorino cheese and mix well.
- Stir in one beaten egg until well combined.
- Scoop up a ½ cup measure of rice and flatten slightly in the palm of your hand. Place a tablespoon of the cooked onion and mushrooms in the center of the rice.
- Take another ½ cup measure and place it on top and form a ball.
- Place the remaining beaten egg in a pie tin and bread crumbs in another pie tin. Roll the rice ball in the egg until coated and then coat with bread crumbs. Place the coated rice balls on a tray and refrigerate for 30 minutes to allow them to set.
- Heat oil to 375°F in a skillet and fry on all sides until golden brown turning gently to brown all sides. Place on a paper towel to drain off the oil. Serve hot.
Frequently asked questions:
- How long can I a store the arancini in the refrigerator? Once they have cooled, you can store them in the refrigerator in an airtight container for 3-4 days.
- Can I freeze arancini? Yes, it is best to freeze them before frying them. I like to keep then in an airtight container for up to 6 months. Bring them out to thaw at room temperature for 30 to 60 minutes before frying.
- Can I freeze the fried arancini? You can freeze the fried arancini also for up to 6 months. Allow them to thaw as described above and microwave as described below.
- How do I reheat the leftover arancini? I find the best way is to place single servings (one ball) in the microwave and heat for about 1 minute on ¾ power. Microwaves vary in power so check it half way through if it is hot enough in the middle.
If you want to explore some additional Italian dishes that I love to make here are a few to try. This orecchiette with shrimp, fennel and arugula can be a great dish to feed a crowd and the fennel seeds add a nice savory flavor. You will love this creamy rich polenta with sausage and mushrooms. Here is my version of a tasty marinara sauce that goes well with just about any kind of pasta.
Mangia!
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📖 Recipe
Arancini - Sicillian Rice Balls Recipe
Ingredients
- 2 cups Arborio rice Do not rinse
- 5 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon saffron
- 1 tablespoon olive oil
- ½ cup Parmesan or Pecorino
- 3 eggs beaten
- 1 cup mushrooms finely chopped
- 1 onion small, diced
- 1 tablespoon butter
- 2 cups breadcrumbs
Approxiamtely 2 cups oil for frying.
Instructions
- In a skillet on medium heat cook the onion in butter until translucent, add the mushrooms and cook until mushrooms are tender then set aside.
- In a saucepan place the chicken broth, olive oil, salt and bring to a boil. Add the rice and the saffron and stir. Cover and turn heat to low-medium. Cook for about 20 minutes stirring every 5 minutes. Make sure the broth is absorbed and that the rice is "al dente".
- Transfer rice to a bowl and allow to cool. When rice is cool to the touch, add the Parmesan/Pecorino cheese and mix well. Add 1 beaten egg and mix again.
- Scoop rice using a ½ cup measure and flatten slightly on the palm of your hand. Place a tablespoon of the mushroom mixture in the middle of the rice. Scoop another ½ cup of rice and place on top and roll to form into a ball.
- Prepare two pie plates: one will contain the remaining two beaten eggs, the other will have breadcrumbs.
- Dip each ball into the egg mixture to coat and roll in the breadcrumbs. Place prepared rice balls on a tray or cookie sheet and place in the fridge for about 30 minutes to allow the breadcrumbs to set properly.
- Heat oil to about 375°F. If you don't have a thermometer, you can test the temperature by lightly dipping a rice ball into the oil. If it begins to sizzle, it is ready for frying.
- Fry a few at a time. Arancini should be golden brown, not dark brown.
- Drain on paper towel.
- Serve promptly.
- You can serve your arancini with or without marinara sauce.
Notes
- How long can I a store the arancini in the refrigerator? Once they have cooled you can store them in the refrigerator in an airtight container for 3-4 days.
- Can I freeze arancini? Yes, it is best to freeze them before frying them. I like to keep then in an airtight container for up to 6 months. Bring them out to thaw at room temperature for 30 to 60 minutes before frying.
- Can I freeze the fried arancini? You can freeze the fried arancini also for up to 6 months. Allow them to thaw as described above and microwave as described below.
- How do I reheat the leftover arancini? I find the best way is to place single servings in the microwave and heat for about 1 minute on ¾ power. Microwaves vary in power so check it half way through if it is hot enough.
Nutrition
Originally published May 2014 and updated August 2020.
YOSEF {THIS AMERICAN BITE} says
These sounds delicious and they look adorable!
Analida says
Yosef, thanks! They are easy to make and so delicious. The best thing the filling can be different every time.
Kristen @ A Mind Full Mom says
I make a very similar recipe myself--it is always so good and such a hit!
Analida says
It's a great appetizer, or even a main meal with a side of greens. What do you put in yours?
Michelle @ A Dish of Daily Life says
A friend had these at a restaurant when we went to Disney to run a half marathon and they were so good, that I planned to try to make them when I got home! I haven't gotten around to it yet, but yours look delicious! Can't wait to try them!
Analida says
Michelle, try them. They are so good!
Dini @ Giramuk's Kitchen says
I love Arancini!! 🙂 I've never made it at home and I definitely should try this out.
Analida says
YES, Dini, try them. You'll be glad you did. 🙂
Christine says
Whenever there's marinara, I'm a happy girl. I bet I could eat a whole plate.
Analida says
Christine, you most certainly could. They are small, so why not eat a few! 🙂
Sarah says
Looks delicious!
Analida says
Sarah, they are so yummy. I hope you try them out.
Michelle @ Giraffes Can Bake says
I've never heard of these before but they look amazing, I need to try them!
Analida says
Michelle, arancini are awesome. Yes, do try them.
Ashlyn @ Belle of the Kitchen says
I used to get Arancini at a cute little restaurant back home and haven't had them in ages! I need to try your recipe so I can make them at home!
Analida says
Ashlyn, I hope you make them. Enjoy! 🙂
Laura @MotherWouldKnow says
Arancini are so wonderful and your version looks easy. These delightful little appetizers or snacks don't sound like much when you describe their ingredients, but the aroma - oh boy, I can almost smell them through the screen:)!
Analida says
They are so yummy!!!
I can almost smell them too!!!
Steph says
I can't wait to try this! Oddly enough, the best version I ever tasted was in an Italian restaurant in Dublin, and I've been searching for something comparable since!
Analida says
LOL, in Dublin? Funny enough, I had the best Spanish croquetas in Dublin too!!! how funny!
Christine | Where The Smiles Have Been says
I've never heard of these balls of deliciousness before, but they look incredible! Thank you so much for sharing this with us at Merry Monday! 🙂
Analida says
You are welcome Christine!
Always glad to share.
Lindsay says
these look delicious! I'm going to try them out for a dinner party this weekend! Thanks for sharing at #merrymonday!
Analida says
You are welcome Lindsay! I hope your guests like them.
Kim~madeinaday says
Sounds so yummy! Thanks for linking up at MerryMonday!
Kim
Analida says
Thanks Kim! I've been thinking about making these again soon. We're having guests over in a couple of weeks, so I think that is the perfect occasion to make arancini!
Have a great day!
Analida
Laurie says
I had these in Sicily but the inside had sause with hamburger and peas. Loved them they were the size of baseball's. First one I had was on the ferryboat to Italy.have always wanted the recipe.thank you.
Analida says
Hi Laurie! Thanks for sharing your story! Arancini are like a blank canvas for flavors and fillings so get creative. Enjoy!