Analida's Ethnic Spoon

You are here: Home / Italian / Arancini: Sicilian Rice Balls

Arancini: Sicilian Rice Balls

Published: • Modified: • by Author: • Word count:574 words. • About 3 minutes to read this article. • As an Amazon Associate I earn from qualifying purchases: Read my affiliate disclosure.

Jump to Recipe Print Recipe

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.

six fried rice balls on a plate with red sauce in the back right

Originating in 10th century Italy, arancini can be considered frugality at its best.

Why? Because they use up leftovers. There is no one true recipe for arancini. 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.

a closeup of six fried rice balls

 

Indeed, arancini are a culinary symphony!

Like all Italian foods, arancini 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.

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!

 

arancini
5 from 1 vote
Print

Arancini

Here is a classic Italian dish from Sicily.  This traditional Sicilian street food made with Arborio rice, filled and then fried. The filling varies and may include ingredients like prosciutto, Fontina cheese, peas, mushrooms or a combination of some or all.

Course Appetizer
Cuisine Italian
Keyword cheese filled, rice balls, Sicily, street food
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: Change to adjust-> 8 servings
Calories 377 kcal
Author Analida Braeger

Ingredients

  • 2 cups Arborio rice
  • 5 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp saffron
  • 1 Tbsp olive oil
  • 1/2 cup Parmesan or Pecorino
  • 3 eggs beaten
  • 1 cup mushrooms finely chopped
  • 1 onion small, diced
  • 1 Tbsp butter
  • 2 cups breadcrumbs

Approxiamtely 2 cups oil for frying.

    Instructions

    1. In a skillet cook the onion in butter until translucent, add the mushrooms and cook until mushrooms are tender.
    2. In a saucepan place the water, olive oil, salt and bring to a boil. Add the rice and the saffron and stir. Cover and turn heat to medium. Cook for about 20 minutes stirring every 5 minutes. Make sure the water is absorbed and that the rice is "al dente".
    3. 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.
    4. Scoop rice using a 1/2 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 1/2 cup of rice and place on top and roll to form into a ball.
    5. Prepare two pie plates: one will contain the remaining two beaten eggs, the other will have breadcrumbs.
    6. Dip each ball into the egg mixture 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.
    7. 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.
    8. Fry a few at a time. Arancini should be golden brown, not dark brown.
    9. Drain on paper towel.
    10. Serve promptly.
    11. You can serve your arancini with or without marinara sauce.
    Nutrition Facts
    Arancini
    Amount Per Serving
    Calories 377 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 3g19%
    Cholesterol 69mg23%
    Sodium 1163mg51%
    Potassium 295mg8%
    Carbohydrates 61g20%
    Fiber 2g8%
    Sugar 2g2%
    Protein 12g24%
    Vitamin A 180IU4%
    Vitamin C 11.6mg14%
    Calcium 146mg15%
    Iron 4.1mg23%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    You might also like to try these:

    Reader Interactions

    Comments

    3. Michelle @ A Dish of Daily Life

      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!

      Reply

    9. Laura @MotherWouldKnow

      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:)!

      Reply

    10. Steph

      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!

      Reply

      • Analida

        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

        Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.