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Arancini di riso

17/11/2023

The arancino, or arancina depending on the area of Sicily you are in, is a delicious street food. Here’s how to make classic arancini:

Ingredients for about 12 arancini:

For the rice:

  • 500g of risotto rice (such as arborio or carnaroli)
  • 1 sachet of saffron
  • 1.5L of vegetable broth
  • 50g of butter
  • 100g of grated Parmesan cheese
  • 2 eggs

For the filling:

  • 200g of ground meat
  • 1 small onion
  • 50g of frozen peas
  • 200g of tomato passata
  • 1 bay leaf
  • Olive oil
  • Salt and pepper

For the coating:

  • Breadcrumbs
  • Flour
  • 3 eggs
  • Frying oil

Preparation

  1. Start by preparing the rice: bring the vegetable broth to a boil with the sachet of saffron. Cook the rice al dente in the saffron broth, then turn off the heat, add the butter and Parmesan, stirring until you have a creamy consistency. Let the rice cool down completely, then incorporate the two eggs to bind everything together.

  2. In the meantime, prepare the ragù for the filling. Finely chop the onion and sauté it in a little oil. Add the ground meat, salt, and pepper, and cook until browned. Then, add the tomato passata, peas, bay leaf, and simmer for about 30 minutes, until the sauce thickens.

  3. Now it’s time to assemble the arancini: take a portion of rice, form a ball and then make a hollow with your finger. Insert some ragù in the center, cover with more rice, and shape into an arancino (spherical or conical).

  4. Prepare three plates with flour, beaten eggs, and breadcrumbs, then roll the arancini first in the flour, then in the egg, and finally in the breadcrumbs.

  5. Fry the arancini in abundant hot oil (175-180 °C) until they become golden and crispy.

  6. Drain them on paper towels to remove excess oil.

Curiosity

The word “arancino” derives from the term “arancia,” precisely because of the round and golden appearance that reminds one of this fruit. And the dispute over the shape and the male or female gender is very much alive among Sicilians. In Palermo, they are “arancine” and have a spherical shape, while in Catania they are “arancini” and often have a conical shape, reminiscent of a volcano, a tribute to Etna that dominates the landscape.

Arancini are versatile: there are many variations, some with mushrooms, spinach, or mozzarella and ham. If you wish, I can provide you with Italian variations for these alternative fillings as well.

Arancini di riso