Arancini: Sicilian Rice Balls

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:

1. 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.
2. Heat a skillet on medium, melt the butter and add the onion. Cook until the onion is translucent. Add the chopped mushrooms.
3. Sauté the mushrooms until they are tender. Turn off the heat the set aside to cool.
4. Bring the chicken broth, olive oil and salt to a boil in a sauce pan. Once it boils stir in the rice.
5. Add the saffron and stir in. Turn down the heat to medium and cover.
6. 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.
7. When the rice is cool to the touch add the Parmesan or Pecorino cheese and mix well.
8. Stir in one beaten egg until well combined.
9. 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.
10. Take another ½ cup measure and place it on top and form a ball.
11. 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.
12. 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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Arancini - Sicillian Rice Balls Recipe

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 Do not rinse
• 5 cups chicken broth
• 1 tsp salt
• ½ tsp saffron
• 1 Tbsp olive oil
• ½ 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 on medium heat cook the onion in butter until translucent, add the mushrooms and cook until mushrooms are tender then set aside.

2. 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".

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 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.

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 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.

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.

Recipe Notes

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 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 Facts

Arancini - Sicillian Rice Balls Recipe

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.

Originally published May 2014 and updated August 2020.