Sicilian Arancini (Rice Balls)
Crispy on the outside, gooey on the inside—these golden Sicilian rice balls are packed with creamy Arborio rice, melty cheese, and coated in crunchy breadcrumbs. A beloved street food from Sicily!
Ingredients:
Rice:
- 500 grams (17 oz) Arborio rice
- ¼ onion, chopped
- Pecorino Romano or Parmigiano Reggiano, grated
- 120g (4 oz) butter
- 1 liter (4 cups) vegetable stock
- 120g (4 oz) additional butter for cooked rice
- Extra virgin olive oil (EVOO)
- Eggs (or substitute with flour-water batter)
- Breadcrumbs
- Fresh mozzarella, cubed (for filling)
Directions:
- In a large pot over medium heat, add 5 tablespoons of EVOO and the chopped onion. Stir constantly until the onion turns golden brown (about 7 minutes).
- Add vegetable stock, 120g butter, and 1 tablespoon of tomato paste. Bring to a boil.
- Stir in the Arborio rice, then cover with a lid. Cook until all the liquid is absorbed, stirring occasionally.
- Once the rice is cooked, stir in the additional 120g of butter until fully melted for a rich, creamy texture.
- Spread the hot rice onto a chilled tray, gently reaching the edges with a wooden spoon. Top with grated Pecorino or Parmigiano cheese.
- Let the rice rest and cool for about 1 hour to allow the cheese to melt and the rice to set.
- Slice fresh mozzarella into small cubes for the filling.
- To form arancini: Take a scoop of chilled rice and shape it in your palm to create a pocket. Place mozzarella in the center, then cover with more rice and shape into a ball, pressing to remove moisture.
- Place each rice ball on a baking tray lined with baking paper.
- Prepare your coating: either beat two eggs or create a “pastella” (flour and water mixture).
- Coat each rice ball in egg or pastella, then roll in fresh breadcrumbs. Set on a lined tray. Repeat until all are coated.
- Heat oil in a deep pot to 180°C / 356°F. Fry a few rice balls at a time, giving them space to cook evenly.
- Fry for 5–7 minutes until golden brown and crispy. The cheese inside should be melted and gooey.
Tips for the Best Arancini
- Cooling the Rice: Let the rice cool completely so it’s easy to shape and won’t fall apart.
- Cheese Options: Mozzarella is a classic choice, but smoked scamorza adds a nice twist.
- Breadcrumbs: Use fresh breadcrumbs for a crunchier coating.
- Make Ahead: You can form and bread the arancini ahead of time and fry them just before serving.
