Arancini Di Riso: Sicilian Rice Balls Recipe

I finally perfected my Arancini Recipe after finding a century-old Sicilian note that reveals an unexpected filling and a little-known finishing trick.

I’ve always loved the chaos of making Arancini. This Arancini Recipe began as a kitchen experiment, Arborio rice turned creamy then packed around molten mozzarella so each sphere bursts when you bite it.

The outside fries to a crackling gold and inside stays gooey, surprising every single time. Sometimes I stir in a hint of saffron for that pale gold tease, sometimes not, but that pull of mozzarella is non negotiable.

They’re not polite food, you’ll get it on your fingers and laugh about it. If you like noisy textures and little edible bombs you’re gonna want to keep reading.

Ingredients

• Arborio rice: Creamy starchy rice, gives texture, mostly carbs, some protein, low fiber.
• Saffron: Fragrant, slightly sweet bitterness, tiny antioxidant boost, used for color and aroma.
• Parmigiano-Reggiano: Sharp salty cheese, high in protein and calcium, adds umami and richness.
• Ground meat: Rich in protein and fat, adds savory depth, not the healthiest if fatty.
• Crushed tomatoes: Bright tangy base, provides vitamin C, balances richness, can be slightly acidic.
• Mozzarella: Melty mild cheese, mostly fat and protein, makes irresistibly gooey centers.
• Eggs: Bind and enrich the mixture, good protein source, help set the rice balls.
• Breadcrumbs: Create a crunchy coating, mostly carbs, pick whole grain for extra fiber.
• Olive oil: Used in sauce, heart friendly monounsaturated fats, adds a fruity aroma.

Ingredient Quantities

• 2 cups Arborio rice (about 400 g)
• 6 cups chicken or vegetable stock (about 1.5 L), kept warm
• 1/2 tsp saffron threads, soaked in 2 tbsp warm water (optional)
• 3 tbsp unsalted butter
• 3/4 to 1 cup grated Parmigiano-Reggiano (75-100 g)
• 2 large eggs, lightly beaten (for mixing into cooled rice)
• 1 tsp salt, plus more for the sauce
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil (for sauce)
• 1 lb ground beef or a mix beef and pork (about 450 g)
• 1 medium onion, finely chopped
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 1 garlic clove, minced
• 1/2 cup dry red wine (120 ml), optional
• 14 oz canned crushed tomatoes or passata (400 g)
• 1 tbsp tomato paste
• 1 bay leaf
• 1/4 tsp sugar (to balance acidity), optional
• 1/2 cup frozen peas (about 75 g), optional
• 2 tbsp chopped fresh parsley
• 8 oz mozzarella, cut into 1/2 inch cubes (about 225 g)
• 1 cup all-purpose flour for dredging
• 3 large eggs, beaten (for coating)
• 2 cups breadcrumbs, preferably fresh or panko (200 g)
• Vegetable oil or peanut oil for deep frying (about 1.5-2 liters)

How to Make this

1. Make the ragù first so it can cool: heat 2 tbsp olive oil in a skillet over medium heat, add the chopped onion, carrot and celery and cook until soft, about 6 minutes, then stir in the minced garlic. Add the ground meat, sprinkle with 1 tsp salt and 1/2 tsp pepper, and brown breaking it up with a spoon. Pour in the 1/2 cup red wine if using and let it reduce for a couple minutes, then stir in the tomato paste, canned crushed tomatoes, bay leaf and 1/4 tsp sugar if the tomatoes taste too acidic. Simmer gently, uncovered, 20 to 30 minutes until thick. Stir in the frozen peas and 2 tbsp chopped parsley in the last 5 minutes, taste and adjust salt, then remove the bay leaf and let the sauce cool.

2. While the sauce simmers bring the 6 cups of stock to a simmer and if using dissolve the saffron in 2 tbsp warm water. In a heavy saucepan melt 3 tbsp unsalted butter over medium heat, add the Arborio rice and toast for 1 to 2 minutes, stirring, until the edges look translucent. Add a ladle of hot stock and the saffron water if using, stir until absorbed, then continue adding hot stock a ladle at a time stirring frequently until the rice is cooked al dente, about 18 to 20 minutes total.

3. When the rice is tender and creamy stir in 3/4 to 1 cup grated Parmigiano-Reggiano, check for seasoning (there’s already salt in the stock but add more if needed), then spread the risotto on a rimmed baking sheet or shallow tray to cool quickly. You want it room temperature, not steaming hot.

4. Once the rice is cooled to room temp fold in the 2 lightly beaten eggs (these bind the rice), mix well, then refrigerate the rice for at least 30 minutes to firm up which makes shaping much easier.

5. Set up your dredging station: one bowl with 1 cup all-purpose flour, one bowl with the 3 large eggs beaten for coating (beat them a little with a fork), and one bowl with 2 cups breadcrumbs. Cut the mozzarella into 1/2 inch cubes and have the cooled ragù handy.

6. Wet your hands slightly so the rice won’t stick, scoop about a golf ball sized amount of rice (roughly 2 to 3 tablespoons), flatten it in your palm, place a cube of mozzarella and about a teaspoon of ragù in the center, then enclose the filling with rice and roll into a tight ball. If the ragù is very wet dab it first so the rice doesnt fall apart. Repeat until all rice is used.

7. Chill the shaped balls on a tray for at least 30 minutes in the fridge or freeze for 10 to 15 minutes to firm them up, this helps them hold their shape when frying.

8. Coat the chilled balls by rolling first in flour, shaking off excess, then dipping into the beaten eggs, and finally rolling in the breadcrumbs pressing gently so the crumbs stick. For extra crispness you can double dip the egg and crumbs. Return coated balls to the tray and keep chilled until ready to fry.

9. Heat
1.5 to 2 liters of vegetable or peanut oil in a heavy pot to 350 to 360 F (175 to 180 C). Fry the arancini in batches so you dont overcrowd the pot, about 3 to 4 minutes each batch, turning if needed, until evenly deep golden brown. Remove with a slotted spoon and drain on paper towels, sprinkle a little salt while hot.

10. Serve hot with warmed ragù on the side, extra grated Parmigiano and a sprinkle of chopped parsley. If you want to make ahead you can fry then reheat in a 350 F oven for 10 minutes, or freeze uncooked after breading and fry from frozen adding a minute or two to the cook time.

Equipment Needed

1. Large heavy pot or Dutch oven (for deep frying, should hold about 1.5–2 L oil)
2. Large skillet or sauté pan (for making the ragù)
3. Heavy saucepan (for toasting and cooking the Arborio risotto)
4. Rimmed baking sheet or shallow tray (to spread and cool the risotto, and chill shaped balls)
5. 3 mixing bowls (one for flour, one for beaten eggs, one for breadcrumbs)
6. Slotted spoon and a spider or tongs (for removing fried arancini and turning them)
7. Instant-read or deep-fry thermometer (to keep oil at 350–360 F / 175–180 C)
8. Wooden spoon and spatula (for stirring ragù and risotto)
9. Chef’s knife and cutting board (for chopping veggies and cubing the mozzarella)

FAQ

Arancini Di Riso: Sicilian Rice Balls Recipe Substitutions and Variations

• Arborio rice: Carnaroli or Vialone Nano are the best swaps for creamier, firmer arancini; in a pinch you can use sushi rice or Calrose but they tend to be stickier and less nutty.
• Parmigiano Reggiano: Grana Padano is very close, Pecorino Romano gives a sharper salty kick so use less, and aged Asiago adds a nuttier flavor. I usually use Pecorino sparingly cuz it gets real salty.
• Ground beef or beef and pork mix: Ground turkey or chicken for a leaner filling, ground lamb for more character, or a mix of finely chopped mushrooms plus cooked lentils for a tasty vegetarian version.
• Mozzarella cubes: Provolone or fontina melt beautifully, smoked scamorza adds a nice smoky note, and young cheddar works if you want a sharper, more colored melt.

Pro Tips

1) Keep the ragù on the dry side. If it looks saucy, simmer it longer or scoop it onto a sieve and press out extra liquid before stuffing. Too wet filling will make the rice fall apart when shaping or frying.

2) Cool the risotto quickly and completely before adding the eggs. Spread it thin on a tray, stir once or twice while cooling, then chill. If you add eggs while the rice is warm youll end up with scrambled egg bits not a binder. A short chill in the freezer makes shaping way easier.

3) Get your oil temp right and dont crowd the pot. Aim for oil that browns a breadcrumb in about 5 to 10 seconds, fry in small batches so the temperature doesnt drop, and let each batch drain briefly on paper towel. Crowding makes greasy, soggy arancini.

4) Coat well and use the chill trick. After breading chill the balls so the coating sets, double coat the ones you want extra-crispy, and if you want to freeze for later keep them raw after breading. Frying from frozen just takes a minute or two longer and they hold their shape much better.