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Sicilian Arancini

26/11/2023

Sicilian arancini are a specialty of Sicilian cuisine, known and appreciated all over the world. An arancino is a fried, breaded rice ball filled with various stuffings. Traditionally, the filling consists of ragù, peas, and cheese, but there are many variations. The shape can be either round or conical, depending on the area of Sicily where they are prepared.

Here is the recipe for making Sicilian arancini:

Ingredients

  • 500 g of risotto rice (such as Arborio or Carnaroli)
  • 1 liter of vegetable or meat broth
  • Saffron (a few pistils or a packet of powder)
  • 200 g of ground beef
  • 100 g of peas (frozen ones are fine)
  • 1 small onion
  • 100 g of tomato passata
  • 50 g of grated cheese (pecorino or parmesan)
  • 2 eggs
  • 100 g of caciocavallo or mozzarella, cut into cubes
  • Breadcrumbs
  • Seed oil for frying
  • Flour (for breading)
  • Salt
  • Pepper
  • Extra virgin olive oil (for sautéing)

Preparation

  1. Start making the risotto by toasting the rice in a pot with a drizzle of extra virgin olive oil. Gradually add the hot broth, allowing each addition to be absorbed before adding more. Midway through cooking, add the saffron to achieve the classic yellow color. Once cooked, transfer the rice to a dish, mix with some of the grated cheese, and let it cool down completely.

  2. In the meantime, prepare the ragù for the filling. In a frying pan, sauté the finely chopped onion with a bit of extra virgin olive oil. Add the ground beef and cook until browned. Add the peas (thawed if frozen), tomato passata, salt, and pepper. Cook on low heat until you get a thick sauce.

  3. Take the cooled rice, form a ball, and make a hole in the center with your finger. Fill the hole with a bit of the ragù and a cube of caciocavallo or mozzarella, then close the arancino, shaping it into the classic round or conical form.

  4. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs.

  5. In a deep pot, heat plenty of seed oil. Once the oil reaches the right temperature (about 170 °C), fry the arancini until they are golden and crispy.

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

  7. Serve hot.

Trivia

Arancini got their name from their shape and color, which are reminiscent of oranges, although they are substantially different from the fruit in flavor and texture. In some parts of Sicily, conical-shaped arancini are called “arancini” while the round-shaped ones are called “arancine”. This variation reflects the regional differences within Sicily itself.