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.
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.
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
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.
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
- In a skillet cook the onion in butter until translucent, add the mushrooms and cook until mushrooms are tender.
- 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".
- 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 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.
- Prepare two pie plates: one will contain the remaining two beaten eggs, the other will have breadcrumbs.
- 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.
- 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.
These sounds delicious and they look adorable!
Yosef, thanks! They are easy to make and so delicious. The best thing the filling can be different every time.
I make a very similar recipe myself–it is always so good and such a hit!
It’s a great appetizer, or even a main meal with a side of greens. What do you put in yours?
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!
Michelle, try them. They are so good!
I love Arancini!! 🙂 I’ve never made it at home and I definitely should try this out.
YES, Dini, try them. You’ll be glad you did. 🙂
Whenever there’s marinara, I’m a happy girl. I bet I could eat a whole plate.
Christine, you most certainly could. They are small, so why not eat a few! 🙂
Looks delicious!
Sarah, they are so yummy. I hope you try them out.
I’ve never heard of these before but they look amazing, I need to try them!
Michelle, arancini are awesome. Yes, do try them.
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!
Ashlyn, I hope you make them. Enjoy! 🙂
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:)!
They are so yummy!!!
I can almost smell them too!!!
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!
LOL, in Dublin? Funny enough, I had the best Spanish croquetas in Dublin too!!! how funny!
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! 🙂
You are welcome Christine!
Always glad to share.
these look delicious! I’m going to try them out for a dinner party this weekend! Thanks for sharing at #merrymonday!
You are welcome Lindsay! I hope your guests like them.
Sounds so yummy! Thanks for linking up at MerryMonday!
Kim
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!
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