Arancini di Riso: Sicilian Rice Balls
User Reviews
4.7
Arancini di Riso: Sicilian Rice Balls
Description
Arancini di Riso: Sicilian Rice Balls combine a creamy risotto base with a savory meat sauce filling, sometimes including peas for a pop of sweetness. The risotto is gently cooked with olive oil, white wine, and vegetable stock until it reaches an al dente texture. After cooling and mixing with egg to bind, the rice is shaped around the filling into balls or conical shapes. The exterior is coated in flour, beaten eggs, and breadcrumbs before frying in hot oil to create a crisp, golden crust.
The result is a textured contrast between the crunchy outside and the soft risotto center enveloping rich, flavorful filling. Though traditional recipes do not include mozzarella, some variations add it along with tomato sauce inside for a gooey surprise. These fried treats can be served as snacks, appetizers, or a satisfying snack alongside a salad or light side. Handling and chilling the risotto well helps ensure the arancini hold their shape during frying.
This recipe highlights the process of making flavorful risotto as the foundation and how to incorporate and seal the meat sauce filling effectively. Chilling the risotto mixture before shaping makes it easier to form consistent balls or cones. The breading step locks in moisture and allows frying to a golden, crunchy exterior without sogginess. These details preserve the classic structure and appeal of Sicilian arancini.
Ingredients
FILLING:
- 1 cup meat sauce as in spaghetti sauce, not raw tomato sauce for vegetarian
- 3 oz peas optional, cooked
RISOTTO:
- 3 Tbsp extra virgin olive oil
- 4 oz white wine
- 30 oz vegetable stock
- ½ tsp salt
- 1 egg
- 2 cups arborio rice or Carnaroli
BREADING:
- ½ cup all-purpose flour
- 2 egg beaten
- 1 cup breadcrumbs
- 24 oz cooking oil for frying
Instructions
Make the risotto
- Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring.
- With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
- Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
To make the arancini:
- Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
- If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
- Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
Fry the arancini
- Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center.
- Remove from oil and place on paper towel lined plate or tray. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
- Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.
Notes
- The inclusion of mozzarella is optional and not traditional; use only if you prefer a melty center.
- Chilling the risotto mixture helps it firm up for easier shaping around the filling.
- Use enough oil when frying to fully submerge the rice balls for an even, crispy coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16arancini
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 525kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 181mg | 60% |
| Sodium | 520mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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