ARANCINI: HOW TO MAKE THE DELICIOUS SICILIAN RICE BALLS

These crisp, cheese filled croquettes are from Sicily and are typically sold at snack bars and from street vendors.

Known as “Rice Balls” here in the States, these excellent snacks can be served for lunch or dinner.

They are filled with a variety of different ingredients depending on the family’s traditions.

You can stuff the Arancini di Riso with just about anything but traditionally they are stuffed with cheeses, peas and meat sauce.

Enjoy!

Why You’ll Love This Recipe

• Authentic Flavors: A true taste of Sicily, right in your kitchen.
• Customizable: Experiment with various fillings like mozzarella, ham, or ragu.
• Freezer-Friendly: Make ahead and fry fresh when needed.

Cooking Time

• Preparation Time: 40 minutes
• Cooking Time: 1 hour
• Cooling & Assembly Time: 1-2 hours
• Total Time: 3 hours (including cooling)
• Servings: 20-24 arancini

Ingredients

For the Risotto

• 3 cups Arborio rice
• 7-9 cups chicken stock, hot
• 4 tbsp fresh thyme
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 3 sticks unsalted butter (divided use)
• 2 cups white wine
• 2 tsp saffron powder (or turmeric for enhanced color)
• 1 ½ cups grated Parmigiano Reggiano cheese
• 1 ½ cups Fontina cheese, cubed
• 1 ½ cups peas (fresh or frozen)

For Breading and Frying

• 4 cups plain breadcrumbs
• 2 cups all-purpose flour
• 4 eggs, beaten
• Canola or frying oil

For Serving

• Fresh Pomodoro sauce (optional)

Step-by-Step Method

1. Prepare the Risotto Base

1. Soak the saffron in white wine and set aside.
2. Melt 2 sticks of butter in a large pan over medium heat. Add onions and garlic, cooking gently for 5-7 minutes until translucent.
3. Add the Arborio rice, stirring to coat evenly. Heat the rice until warm to the touch, stirring constantly.
4. Add thyme and the saffron-infused wine. Cook until the wine is almost fully evaporated.
5. Begin adding the hot chicken stock one ladle at a time, stirring constantly. Allow each ladleful to absorb before adding the next.
6. Once the rice is slightly harder than al dente, remove from heat. Stir in Parmigiano Reggiano, peas, and adjust seasoning with salt and white pepper.
7. Spread the risotto onto a thin sheet tray to cool completely. Refrigerate for at least 1 hour or up to 2 days.

2. Shape the Arancini

1. Remove the risotto from the fridge and let it come to room temperature.
2. Roll the rice into balls slightly larger than a walnut. Press a hole in the center and insert a cube of Fontina cheese. Close and reshape into a ball.
3. Repeat with the remaining rice.

3. Bread the Arancini

1. Prepare a breading station: place flour, beaten eggs, and breadcrumbs in separate bowls.
2. Roll each rice ball in flour, then dip in egg, and finally coat in breadcrumbs.
3. Place the breaded arancini on a parchment-lined tray.

4. Fry the Arancini

1. Heat oil in a deep fryer or deep pan to 350°F (175°C).
2. Fry the arancini in batches, being careful not to overcrowd the pan. Cook until golden brown and crisp, about 3-4 minutes per batch.
3. Drain on paper towels and keep warm until ready to serve.

Serving Suggestions

• Serve arancini hot over a bed of fresh Pomodoro sauce.
• Garnish with grated Parmigiano and a sprinkle of parsley.

Tips for Success

• Avoid Overcooking: Risotto should be slightly firm to hold its shape when rolled.
• Freeze for Later: Bread the arancini and freeze in a single layer. Cook straight from frozen, adding an extra minute or two to the frying time.
• Fillings: Get creative! Try ham, mushrooms, or even spicy sausage.

Nutritional Information (Per Piece)

Buon Appetito!

These golden arancini will transport you to the vibrant streets of Sicily. Perfect as a snack, appetizer, or main course, they’re a celebration of Italian tradition in every bite.

Arancini Recipe

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Ingredients

  

• 3 cups of Arborio Rice
• 4 Tbls of fresh thyme
• 7 cups of chicken stock have about 9 cups ready in case its needed
• 3 cloves of garlic diced fine
• 2 medium sized onions – finely chopped
• 3 sticks of butter unsaltedButter
• 2 cups of white wine
• 2 tsp of saffron powdered If more golden color is desired after the addition of the saffron one can “beef up” the color carefully with the addition of some Turmeric. (don’t tell anyone) 1 and 1/2 cup of Parmesan Cheese, finely grated 1 and 1/2 cups of Fontina Cheese, medium cubed 1 and 1/2 cups of Peas (fresh or frozen) 4 cups of bread crumbs, (plain only)

Instructions

 

PREPARATION

• Soak the saffron powder in the wine
• Melt the butter lightly in the pan over medium heat.
• Add onion and garlic, cook slowly for 5-7 minutes (no color)
• Bring the stock to a simmer
• After 5-7 minutes add the rice to the pan and stir in well.
• Lower the flam on the stove and heat the rice. The rice should become hot to the touch.
• Be careful not to burn the rice, stir well and often until the rice is warm to the touch in all areas of the pan.
• Add the thyme and stir in well to release it’s perfume.
• Add the white wine quickly.
• Cook out wine well! Until almost completely evaporated
• Add the hot stock, absorbing it into the rice one ladle at a time constantly string to prevent sticking at the bottom of the pan (using the standard risotto making methods)
• Once the rice is a little harder than “Al Dente” remove from the heat.
• Add the Parmigiano Reggiano cheese, and peas. Stir incorporate well and adjust the seasoning with salt and white pepper.
• Leave to cool on and thin sheet tray, once cool down can be stored in refrigerator up to 2 days.

Shaping & Baking:

• Remove risotto from the fridge, bring to room temperature if time allows.(working with rice at room temperature prevents the partially cooked rice from breaking into tiny pieces while working with it.)
• Roll the rice slightly larger than a walnut.
• Press a hole in the center of the ball and place a piece of Fontina cheese inside. Then close up re-forming the ball
• Flower – Egg – Bread Crumb : Use the standard breading procedure to coat the balls with bread crumbs
• Deep fry in clean Canola oil or frying oil of your preference. (Do not fry in Olive Oil)
• Serve over a fresh Pomodoro ( Tomato Sauce)

Notes

NOTE: Arancini di Riso can freeze well once breaded and not yet cooked. Place them on a parchment lined tray in a single layer tightly rapped. They last for up to a month like this.