If there’s one dish that captures the essence of Italian comfort food, it’s arancini. These golden, crispy, stuffed rice balls are a beloved street food from Sicily, with a history that dates back centuries. Whether you’re enjoying them fresh from a Sicilian vendor or making them at home for a family gathering, arancini are the epitome of savory goodness. The name “arancini” means “little oranges” in Italian, inspired by their shape and golden color after frying.
Though arancini may look like an intricate dish, they’re surprisingly simple to make at home. Whether you’re a novice or a seasoned cook, this Italian arancini recipe will guide you step-by-step to create the perfect arancini rice balls that are crispy, cheesy, and flavorful. Let’s dive into the world of arancini, and by the end of this guide, you’ll have mastered a dish that’s sure to impress!
Ingredients:
For the Rice:
2 cups Arborio rice
4 cups chicken or vegetable broth
½ cup grated Parmesan cheese
2 tbsp butter
2 large eggs, beaten
For the Filling:
1 cup ground beef or pork
1 small onion, finely chopped
1 clove garlic, minced
½ cup tomato sauce
½ cup frozen peas
1 cup mozzarella cheese, diced
Salt and pepper to taste
For Breading and Frying:
2 cups breadcrumbs
2 large eggs, beaten
1 cup all-purpose flour
Vegetable oil for frying
Instructions:
1. Prepare the Rice:
In a large pot, bring the broth to a boil. Add the Arborio rice, reduce heat to low, and simmer for 18-20 minutes, or until the rice is fully cooked and has absorbed all the liquid.
Stir in the butter and grated Parmesan cheese while the rice is hot. Let it cool slightly, then mix in the beaten eggs to create a sticky, moldable texture. Set aside to cool completely.
2. Make the Filling:
In a skillet, sauté the onion and garlic in olive oil until soft. Add the ground beef or pork, and cook until browned.
Stir in the tomato sauce and peas, and let it simmer for 10 minutes—season with salt and pepper to taste. Set the filling aside to cool.
3. Assemble the Arancini:
Take a small handful of the cooled rice and flatten it in your hand to form a disk.
Place a spoonful of the meat filling in the center, along with a few cubes of mozzarella cheese.
Gently shape the rice around the filling to form a ball. Repeat with the remaining rice and filling.
4. Bread the Arancini:
Roll each rice ball in flour, dip it into the beaten eggs, and coat it with breadcrumbs. Ensure each ball is evenly coated for the best crunch.
5. Fry the Arancini:
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry the arancini in batches, turning occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes.
Remove the arancini from the oil and drain on paper towels. Serve hot with marinara sauce for dipping.
Notes:
You can make the rice and filling in advance and refrigerate them overnight, making assembly quicker.
For an extra kick, add a pinch of red pepper flakes to the filling or experiment with different types of cheese, such as Gouda or Fontina.
Nutrition Information (Per Serving):
Serving Size: 1 rice ball
Calories: 300 kcal
Sugar: 2g
Sodium: 320mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 12g
Cholesterol: 60mg
Why You’ll Love This Recipe
Authentic Sicilian Flavor: With rich meat filling, gooey mozzarella, and perfectly crispy rice, this arancini recipe transports you straight to the streets of Sicily.
Crowd-Pleaser: Whether served as an appetizer, snack, or part of a meal, arancini is always a hit with family and friends.
Customizable: You can easily swap ingredients to suit dietary preferences, like using a vegetarian filling or experimenting with different cheeses.
Great for Leftovers: This recipe is perfect for repurposing leftover risotto or rice, making it practical and delicious.
Perfect for Parties: Arancini rice balls are great for gatherings, as they can be made and fried right before serving. Plus, they’re easy to eat as finger food!
Ingredients and Substitutions
Arborio Rice: This short-grain Italian rice is essential for arancini due to its high starch content, which helps the rice stick together. If you don’t have Arborio, you can use another short-grain rice, but the texture may vary slightly.
Ground Meat: Traditional arancini often uses a mix of beef and pork, but you can substitute ground chicken or turkey or even go vegetarian with a mushroom or lentil filling.
Mozzarella: Fresh mozzarella adds a beautiful gooeyness to the center of each rice ball. If you prefer a more robust flavor, you could swap in provolone or blue cheese.
Breadcrumbs: Panko breadcrumbs offer an extra-crispy coating, but regular breadcrumbs work just as well. For a gluten-free version, use gluten-free breadcrumbs and flour.
How to Make Arancini (Step-by-Step)
Step 1: Cook the Rice
Start by making the rice. Arborio rice is ideal for arancini because it sticks together, creating the perfect base for forming rice balls. Cook the rice in broth for extra flavor, then stir in butter and Parmesan to add richness. Allow the rice to cool to room temperature before adding eggs, which will help bind everything together.
Step 2: Prepare the Filling
While the rice cools, cook your filling. Ground beef or pork mixed with tomato sauce and peas is a traditional Sicilian filling. It adds a savory depth to the arancini. Let the filling cool slightly before assembling the rice balls.
Step 3: Shape the Arancini
Shaping the arancini is the most fun part! Flatten a portion of the rice in your hand, add a spoonful of filling and a couple of mozzarella cubes, then gently roll the rice around the filling to form a ball. Don’t worry if they’re imperfect; they’ll firm up during frying.
Step 4: Bread and Fry
Coat each rice ball first in flour, then egg, and finally breadcrumbs. This triple-layer coating ensures a super crispy exterior when fried. Fry them in batches until golden brown, then drain on paper towels to absorb excess oil.
Expert Tips for Success
Work with Cold Rice: Allowing the rice to cool ultimately makes it easier to shape and prevents the balls from falling apart during frying.
Seal the Arancini Well: When shaping the balls, make sure the filling is fully enclosed by rice to avoid leaks while frying.
Don’t Overcrowd the Fryer: Fry the rice balls in batches so the oil temperature stays high. This ensures the arancini will fry up crispy instead of greasy.
Use Fresh Oil: Frying in fresh oil keeps the arancini light and crisp, without any off flavors from previously fried foods.
Variations and Customizations
Vegetarian: For a vegetarian option, omit the meat and use a filling of sautéed mushrooms, spinach, or roasted vegetables.
Cheesy Delight: Swap out the meat for an extra-cheesy center using a mix of cheeses like fontina, Gruyère, and mozzarella.
Spicy Arancini: Add a spice to the filling with red pepper flakes or a diced jalapeño for a kick.
Seafood Arancini: For a luxurious twist on the traditional recipe, incorporate seafood like shrimp or crab into the filling.
Gluten-Free: Use gluten-free flour and breadcrumbs to make this recipe gluten-free without compromising the crispy texture.
Storage and Reheating Instructions
Storage: Store any leftover arancini in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, place them on a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes or until heated. This will help keep the exterior crispy. You can also reheat them in the microwave, but they won’t be as crispy.
Serving Suggestions
Arancini are delicious on their own, but here are some serving ideas:
Marinara Sauce: Serve with a side of marinara sauce for dipping.
Fresh Salad: Pair with a light, tangy salad of mixed greens and balsamic vinaigrette.
Antipasto Platter: Serve as part of an antipasto spread with olives, cured meats, and cheeses.
Frequently Asked Questions (FAQs)
Q: Can I make arancini ahead of time?
A: Yes! You can prepare the rice balls up to the breading stage and store them in the fridge for a day or freeze them for more extended storage. Fry them just before serving.
Q: Can I bake arancini instead of frying?
A: Yes, baked arancini can be a lighter option. Brush them with olive oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
Q: Can I use leftover risotto to make arancini?
A: Absolutely! Arancini is a great way to use up leftover risotto. The creamy, sticky texture of risotto is perfect for forming rice balls.
Q: What can I serve with arancini?
A: Arancini are often served with a simple marinara sauce but also pair well with a fresh green salad or roasted vegetables.
Related Recipes
Risotto alla Milanese: Learn how to make the classic saffron risotto often used as a base for arancini.
Fried Mozzarella Balls: Another cheesy, fried treat perfect for snacking.
Italian Meatballs: Serve these alongside arancini for an authentic Italian feast.
Conclusion
Arancini are:
- It’s an authentic Italian treasure.
- Combining rich flavors.
- Gooey cheese.
- A crispy exterior for the perfect bite.
This arancini recipe brings the magic of Sicily to your kitchen, whether you’re making them as a snack, appetizer, or main dish. You can create restaurant-quality arancini rice balls to impress your friends and family with just a few ingredients and simple steps. Try this recipe, and watch as these delicious rice balls become a new favorite in your home!
Italian Arancini (Rice Balls)
Ingredients
For the Rice
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 2 large eggs, beaten
For the Filling
- 1 cup ground beef or pork
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ cup tomato sauce
- ½ cup frozen peas
- 1 cup mozzarella cheese, diced
- Salt and pepper to taste
For Breading and Frying
- 2 cups breadcrumbs
- 2 large eggs, beaten
- 1 cup all-purpose flour
- Vegetable oil for frying
Instructions
- Prepare the Rice:Bring the broth to a boil in a large pot. Add the Arborio rice, reduce heat to low, and simmer for 18-20 minutes or until the rice is fully cooked and has absorbed all the liquid.Stir in the butter and grated Parmesan cheese while the rice is still hot. Let it cool slightly, then mix in the beaten eggs to create a sticky, moldable texture. Set aside to cool completely.
- Make the Filling:In a skillet, sauté the onion and garlic in a bit of olive oil until soft. Add the ground beef or pork, and cook until browned.Stir in the tomato sauce and peas, and let it simmer for about 10 minutes. Season with salt and pepper to taste. Set the filling aside to cool.
- Assemble the Arancini:Take a small handful of the cooled rice and flatten it in your hand to form a disk.Place a spoonful of the meat filling in the center, along with a few cubes of mozzarella cheese.Gently shape the rice around the filling to form a ball. Repeat with the remaining rice and filling.
- Bread the Arancini:Roll each rice ball in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Ensure each ball is evenly coated for the best crunch.
- Fry the Arancini:Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).Fry the arancini in batches, turning occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes.Remove the arancini from the oil and drain on paper towels. Serve hot with marinara sauce for dipping.
Notes
Notes:
- You can make the rice and filling in advance and refrigerate them overnight, making assembly quicker.
- For an extra kick, add a pinch of red pepper flakes to the filling or experiment with different types of cheese, such as Gouda or Fontina.
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