Sicilian Arancini originated in the 9th century during Arab rule in Sicily. The Arabs introduced rice, which became the foundation for this iconic dish. Named ‘arancini’ or ‘little oranges’ due to their shape and golden color, these rice balls are now integral to Sicilian cuisine.
Arancini hold special significance during the feast of Santa Lucia on December 13th. Legend tells of a miraculous shipment of corn saving Palermo from famine in 1646 after prayers to Santa Lucia. In commemoration, Sicilians abstain from pasta and bread on this day, instead enjoying dishes like Arancini.
Regional variations exist across Sicily. In Palermo, Arancini are typically round, while in Catania, they’re often pear-shaped and called ‘Arancine.’ Fillings vary from ragù and peas to cheese and other local preferences.
The evolution of Arancini reflects Sicily’s rich culinary heritage, showcasing the region’s ability to blend diverse influences while maintaining its unique identity. Whether enjoyed as street food or part of a festive meal, Arancini embody the intertwining of food and devotion in Italian culture.
Ingredients Overview
Rice Ingredients:
1 kg Roma, Arborio, or Ribe rice (uncooked)
3 litres tap water
20 grams salt
50 grams butter
100 grams Parmigiano Reggiano, grated
4 large eggs
Pinch of black pepper
Ragù/Meat Sauce Filling:
500 grams ground beef
500 grams ground pork
200 grams carrots, finely minced
200 grams celery, finely minced
300 grams fine peas
240 ml wine (red or white)
500 ml tomato sauce or 240 grams tomato paste
3 bay leaves
200 grams grated Caciocavallo cheese or Pecorino Romano
300 grams low moisture mozzarella, diced
6 tablespoons extra virgin olive oil
Black pepper to taste
Breading and Frying:
2 bottles frying oil
1 pound breadcrumbs
Flour
8 to 10 eggs
Optional Ingredients for Variations:
Mushrooms (vegetarian option)
Prosciutto and béchamel
Saffron (for additional flavor and color)
The choice of rice is crucial for achieving the ideal creamy consistency. The combination of meats, vegetables, and cheeses in the filling provides a rich, balanced flavor. Proper breading ensures a crispy exterior, sealing in the delicious contents.
Preparatory Tips and Tricks
- Prepare the rice and meat sauce a day in advance, allowing them to chill overnight. This enhances flavor melding and makes handling easier during assembly.
- When shaping Arancini, keep a bowl of water nearby to wet your hands, preventing rice from sticking to your fingers. Create a shallow indentation in each rice ball to accommodate the filling, then gently press to enclose it completely.
- For frying, heat oil to 190°C (374°F) in a deep saucepan or cocotte. Fry a few Arancini at a time to maintain consistent oil temperature, turning gently for an even golden-brown crust.
- To store leftovers, place in an airtight container in the fridge. Reheat in a preheated oven at 400°F (convection mode) for 5-10 minutes. Arancini can be frozen, either fried or unfried. Space them on a tray in the freezer until solid, then transfer to a freezer bag. Defrost in the fridge before frying or reheating.
- These techniques ensure manageable preparation and consistently delightful results, allowing you to fully appreciate the rich flavors of this celebrated Sicilian dish.
Making the Rice:
- Select Rice: Choose Arborio, Roma, or Ribe rice for their optimal starchy consistency, essential for achieving the creamy texture needed for arancini.
- Boil Ingredients: In a large pot, bring 3 litres of water, 50 grams of butter, and 20 grams of salt to a boil.
- Cook Rice: Add 1 kilogram of rice, stir once, cover, and reduce heat to low. Cook for 20-30 minutes until the water is absorbed and the rice is slightly sticky yet firm.
- Mix in Cheese: Remove from heat and stir in 100 grams of grated Parmigiano Reggiano and a pinch of black pepper.
- Cool Rice: Spread the rice on a baking sheet to cool completely, which will facilitate easier handling during assembly.
Preparing the Ragù/Meat Sauce Filling:
- Heat Oil: Heat 6 tablespoons of olive oil in a large saucepan.
- Sauté Vegetables: Sauté 200 grams each of minced carrots and celery until soft, about 10 minutes.
- Cook Meat: Add 500 grams each of ground beef and pork, breaking them into smaller pieces while browning, 10-15 minutes.
- Add Tomato Paste and Wine: Stir in 240 grams of tomato paste and 240 ml of wine. Let the mixture reduce until thickened.
- Simmer with Peas: Add 300 grams of peas and 3 bay leaves. Simmer on low heat for 2 hours, stirring occasionally. If needed, add hot water to maintain consistency.
- Finish with Cheese: Remove from heat and mix in 200 grams of grated Caciocavallo or Pecorino Romano cheese.
Assembly:
- Form Rice Balls: With damp hands, take a handful of cooled rice and shape it into a ball. Create a shallow indentation in each rice ball to accommodate the filling.
- Add Filling: Place a spoonful of the meat sauce mixture into the indentation, then gently press the rice around it to enclose the filling completely.
- Shape Arancini: Shape the rice into either round balls (Palermo style) or pear shapes (Catania style).
Breading and Frying:
- Set Up Breading Station: Prepare three bowls—one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat Arancini: Roll each arancini first in flour, then in the beaten eggs, and finally in the breadcrumbs, ensuring they are fully coated.
- Heat Oil: In a deep saucepan or cocotte, heat the oil to 190°C (374°F).
- Fry Arancini: Fry a few arancini at a time to maintain consistent oil temperature, turning gently for an even golden-brown crust. Each batch should take about 3-4 minutes per side.
- Drain and Serve: Transfer the fried arancini to a paper towel-lined plate to drain excess oil. Serve hot.
Storage and Reheating:
- Refrigerate Leftovers: Store leftovers in an airtight container in the fridge.
- Reheat in Oven: Reheat in a preheated oven at 400°F (convection mode) for 5-10 minutes.
- Freezing Arancini: Arancini can be frozen, either fried or unfried. Place them on a tray in the freezer until solid, then transfer to a freezer bag. Defrost in the fridge before frying or reheating.
These techniques ensure manageable preparation and consistently delightful results, allowing you to fully appreciate the rich flavors of this celebrated Sicilian dish. Enjoy your arancini with a refreshing beverage pairing to complete your culinary experience.
Delightful variations of arancini
Classic Ragù Arancini
Ingredients:
- Traditional ragù filling (ground beef and pork, tomato paste, peas)
- Mozzarella cubes
- Arborio or Roma rice
Vegetarian Mushroom Arancini
Ingredients:
- 300 grams mushrooms, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 100 grams grated Parmigiano Reggiano
- Mozzarella cubes
- Arborio or Roma rice
- Olive oil, salt, and pepper
Instructions:
- Sauté Mushrooms: Heat olive oil in a pan, add the onion and garlic, sauté until translucent. Add the mushrooms, cook until soft, and season with salt and pepper.
- Combine with Cheese: Remove from heat, stir in the grated Parmigiano Reggiano. Let cool.
- Form Arancini: Use the mushroom mixture as the filling along with mozzarella cubes.
Ham and Béchamel Arancini
Ingredients:
- 200 grams cooked ham, diced
- 200 ml béchamel sauce
- 100 grams grated Parmigiano Reggiano
- Mozzarella cubes
- Arborio or Roma rice
Instructions:
- Prepare Béchamel: Make a béchamel sauce by melting butter, adding flour to form a roux, then gradually whisking in milk until thickened. Stir in the grated Parmigiano Reggiano.
- Combine with Ham: Mix the diced ham into the béchamel sauce.
- Form Arancini: Use the ham and béchamel mixture as the filling along with mozzarella cubes.
Saffron and Cheese Arancini
Ingredients:
- 1 gram saffron threads
- 200 grams grated Pecorino Romano
- Mozzarella cubes
- Arborio or Roma rice
Instructions:
- Infuse Rice with Saffron: Soak saffron threads in a small amount of hot water and add to the rice while cooking.
- Combine with Cheese: Stir grated Pecorino Romano into the cooked rice.
- Form Arancini: Use mozzarella cubes as the filling.
Spinach and Ricotta Arancini
Ingredients:
- 200 grams fresh spinach, chopped
- 200 grams ricotta cheese
- 100 grams grated Parmigiano Reggiano
- Mozzarella cubes
- Arborio or Roma rice
Instructions:
- Cook Spinach: Sauté spinach in olive oil until wilted. Let cool and squeeze out excess moisture.
- Combine with Cheese: Mix spinach with ricotta and grated Parmigiano Reggiano.
- Form Arancini: Use the spinach and ricotta mixture as the filling along with mozzarella cubes.
Seafood Arancini
Ingredients:
- 300 grams mixed seafood (shrimp, squid, clams), finely chopped
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 100 grams grated Parmigiano Reggiano
- Arborio or Roma rice
- Olive oil, salt, and pepper
Instructions:
- Sauté Seafood: Heat olive oil in a pan, add the onion and garlic, sauté until translucent. Add the mixed seafood, cook until just done, and season with salt and pepper.
- Combine with Cheese: Remove from heat, stir in the grated Parmigiano Reggiano. Let cool.
- Form Arancini: Use the seafood mixture as the filling.
Pistachio and Mortadella Arancini
Ingredients:
- 200 grams mortadella, finely chopped
- 100 grams pistachios, finely chopped
- 100 grams grated Parmigiano Reggiano
- Mozzarella cubes
- Arborio or Roma rice
Instructions:
- Combine Ingredients: Mix mortadella, pistachios, and grated Parmigiano Reggiano.
- Form Arancini: Use the mortadella and pistachio mixture as the filling along with mozzarella cubes.
Additional Tips for Variations
- Customize the Rice: For extra flavor, cook the rice in a flavorful broth (chicken, vegetable, or seafood) instead of water.
- Flavor Enhancements: Add herbs like parsley, basil, or oregano to the rice or filling mixtures for added aroma and taste.
- Experiment with Cheeses: Substitute different cheeses like Gouda, Provolone, or Fontina for a unique twist.
These variations offer a range of flavors and textures, showcasing the adaptability of arancini to suit different tastes and occasions.
Cooking tips to ensure your arancini come out perfect every time
Rice Preparation Tips
- Choose the Right Rice: Use Arborio, Roma, or Ribe rice for their high starch content, which helps the rice stick together.
- Properly Season the Rice: Don’t skimp on salt and butter when cooking the rice; these ingredients add essential flavor.
- Cook Rice to the Right Consistency: Aim for rice that is slightly sticky but still has a bit of firmness (al dente). Overcooked, mushy rice will make forming the balls more difficult.
- Cool the Rice Completely: Spread the cooked rice on a baking sheet to cool. Chilled rice is easier to handle and shape into balls.
Filling Tips
- Balance Flavors: Ensure the filling is well-seasoned with salt, pepper, and other spices to balance the blandness of the rice.
- Keep Fillings Moist but Not Wet: The filling should be moist enough to stay together but not so wet that it seeps out of the rice balls.
- Cool Fillings Before Use: Allow meat sauces or vegetable fillings to cool completely before using them to fill the rice balls. Warm fillings can make the rice balls fall apart.
Shaping and Assembly Tips
- Keep Hands Moist: Wet your hands with water or lightly coat them with oil to prevent the rice from sticking while shaping the balls.
- Create a Well for the Filling: Make a shallow indentation in the center of each rice portion to hold the filling. This ensures an even distribution of filling inside the arancini.
- Seal the Filling Well: Ensure the filling is completely enclosed by the rice to prevent leakage during frying.
Breading Tips
- Set Up a Breading Station: Arrange bowls of flour, beaten eggs, and breadcrumbs in an assembly line for efficient coating.
- Double Coating for Extra Crunch: For an extra-crispy exterior, dip the arancini in the egg and breadcrumbs twice.
- Use Panko Breadcrumbs: For a lighter, crunchier coating, consider using panko breadcrumbs.
Frying Tips
- Maintain Oil Temperature: Heat the oil to 190°C (374°F). Use a thermometer to keep the temperature consistent. If the oil is too hot, the arancini will brown too quickly; if too cool, they will absorb too much oil and become greasy.
- Fry in Batches: Do not overcrowd the frying pan. Fry a few arancini at a time to maintain the oil temperature and ensure even cooking.
- Drain Excess Oil: Place fried arancini on a paper towel-lined plate to absorb excess oil.
Serving and Storage Tips
- Serve Immediately: Arancini are best enjoyed hot and fresh. Serve them immediately after frying for the best texture and flavor.
- Store Leftovers Properly: Store any leftovers in an airtight container in the fridge. Reheat them in a preheated oven at 400°F for 5-10 minutes to regain their crispiness.
- Freeze for Later: To freeze arancini, place them on a tray in the freezer until solid, then transfer to a freezer bag. Defrost in the fridge before reheating or frying.
Variations and Experimentation
- Experiment with Fillings: Don’t hesitate to try different fillings like vegetables, seafood, or different cheeses.
- Infuse Rice with Flavors: Cook the rice in flavored broths or add saffron for a unique taste.
- Use Herbs and Spices: Add fresh herbs or spices to the rice or filling to enhance the flavor profile.
These tips will help you achieve perfectly crispy, flavorful, and well-formed arancini, making your culinary creation a standout dish.
some alternative fillings for arancini that bring diverse flavors and textures, making this classic dish even more versatile and exciting:
Alternative Arancini Fillings
1. Four Cheese Filling
Ingredients:
- 100 grams mozzarella, diced
- 100 grams fontina, diced
- 100 grams gorgonzola, crumbled
- 100 grams Parmigiano Reggiano, grated
- Fresh basil, chopped (optional)
Instructions:
- Mix the cheeses and basil together.
- Use this cheesy mixture as the filling for the rice balls.
2. Spicy Sausage and Peppers
Ingredients:
- 200 grams spicy Italian sausage, crumbled and cooked
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Olive oil, salt, and pepper
Instructions:
- Sauté the peppers, onion, and garlic in olive oil until soft.
- Add the cooked sausage and mix well.
- Let the mixture cool before using it as a filling.
3. Spinach and Ricotta
Ingredients:
- 200 grams fresh spinach, chopped
- 200 grams ricotta cheese
- 100 grams grated Parmigiano Reggiano
- Nutmeg, salt, and pepper
Instructions:
- Sauté the spinach until wilted, then drain and chop finely.
- Mix with ricotta, Parmigiano, and season with nutmeg, salt, and pepper.
- Use the mixture as a filling.
4. Mushroom and Truffle
Ingredients:
- 200 grams mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 50 grams grated Parmigiano Reggiano
- 1 teaspoon truffle oil (optional)
- Olive oil, salt, and pepper
Instructions:
- Sauté the onion and garlic until soft.
- Add the mushrooms and cook until they release their moisture and start to brown.
- Stir in Parmigiano and truffle oil (if using).
- Let cool before using as a filling.
5. Pesto and Mozzarella
Ingredients:
- 150 grams fresh basil pesto
- 200 grams mozzarella, diced
Instructions:
- Mix the basil pesto with the diced mozzarella.
- Use this mixture as the filling for a fresh, herby flavor.
6. Eggplant and Tomato
Ingredients:
- 1 medium eggplant, diced
- 1 can diced tomatoes (400 grams)
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- Fresh basil, chopped
- Olive oil, salt, and pepper
Instructions:
- Sauté the onion and garlic until soft.
- Add the diced eggplant and cook until tender.
- Stir in the diced tomatoes and cook until the mixture thickens.
- Season with salt, pepper, and fresh basil.
- Let cool before using as a filling.
7. Chicken and Pea
Ingredients:
- 200 grams cooked chicken breast, shredded
- 100 grams peas (fresh or frozen)
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 50 grams grated Parmigiano Reggiano
- Olive oil, salt, and pepper
Instructions:
- Sauté the onion and garlic until soft.
- Add the shredded chicken and peas, cooking until peas are tender.
- Stir in Parmigiano and season with salt and pepper.
- Let cool before using as a filling.
8. Sun-Dried Tomato and Goat Cheese
Ingredients:
- 150 grams sun-dried tomatoes, chopped
- 200 grams goat cheese, crumbled
- Fresh thyme or basil, chopped (optional)
Instructions:
- Mix the sun-dried tomatoes with the goat cheese and herbs.
- Use this mixture as the filling for a tangy, creamy flavor.
9. Chorizo and Manchego
Ingredients:
- 200 grams chorizo, finely chopped and cooked
- 100 grams Manchego cheese, diced
Instructions:
- Mix the cooked chorizo with the diced Manchego.
- Use this mixture as the filling for a spicy, savory arancini.
10. Sweet Corn and Bacon
Ingredients:
- 200 grams sweet corn (fresh or canned)
- 100 grams bacon, cooked and crumbled
- 50 grams grated cheddar cheese
Instructions:
- Mix the sweet corn, bacon, and cheddar cheese together.
- Use this mixture as the filling for a sweet and savory arancini.
Tips for Alternative Fillings
- Balance Moisture: Ensure your fillings are not too wet to prevent the rice from becoming soggy.
- Chill Fillings: Cool all fillings completely before using them to fill the rice balls.
- Experiment with Combinations: Feel free to mix and match ingredients to create your unique arancini fillings.