I love this traditional arancini recipe because it captures the true essence of Sicilian cooking. Every bite offers a contrast of textures—crunchy coating, tender rice, and a luscious filling. It’s a bit of work, but the results are worth every minute. Whether I make them as an appetizer, snack, or a full meal, they always disappear fast. Plus, I can mix and match fillings to suit everyone’s taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the rice: 2.5 quart vegetable broth 1 bag saffron (0.125 g approx) Salt Extra-virgin olive oil 1 onion, small to medium, finely chopped 2 lb Arborio rice or Rome rice 2 oz butter 2 oz Parmigiano-Reggiano cheese, grated
For the cheese filling (enough for 9 arancini): 2 tbsp all-purpose flour 2 tbsp butter 2/3 cup whole milk 3 oz finely chopped cooked meat 4 oz white scamorza cheese or mozzarella cheese, cut into small pieces
For the meat sauce filling (enough for 9 arancini): Extra-virgin olive oil 1 small onion, finely chopped 1/4 cup fresh or frozen peas 1 carrot, finely chopped 1 celery stalk, finely chopped 1 bay leaf 3 oz ground beef 3/4 cup tomato pulp or crushed tomatoes 1 tbsp tomato paste dissolved in 6 tbsp water Salt
For the batter: 2 1/2 cup water 2 1/3 cup all-purpose flour 1 pinch salt 1 pinch black pepper (optional)
For breading: 3 2/3 cup breadcrumbs
For frying: 3 1/8 quart corn oil
Directions
Make the rice
I start by heating the vegetable broth with saffron and a pinch of salt over medium-low heat until the saffron dissolves. In a large pot, I heat olive oil and sauté the chopped onion until soft and translucent. Then, I add the Arborio rice and toast it for about 3 minutes until slightly pearly.
I pour in half the warm broth and stir, simmering until it’s absorbed. I continue adding broth a cup at a time, stirring frequently, until the rice is al dente and clings together. Once cooked, I remove the pot from heat and cool it quickly by placing it in a sink filled with cold water (careful not to get water in the rice). I stir in the butter and Parmigiano-Reggiano cheese, then spread the rice out in a shallow pan, cover it with plastic wrap, and refrigerate it for at least 3 hours.
Prepare the cheese filling
I make a smooth béchamel sauce by melting butter, whisking in flour, and gradually adding milk until thickened but not too stiff. After it cools, I stir in the finely chopped cooked meat and scamorza cheese until well combined.
Prepare the meat sauce
In a pot, I sauté half the onion in olive oil, add peas with a pinch of salt, cover with water, and cook for 10 minutes. I drain and set them aside. In the same pot, I sauté the remaining onion, carrot, celery, and bay leaf until softened. I add the ground beef, breaking it apart with a wooden spoon and browning for about 5–7 minutes.
Next, I add the tomato pulp, dissolved tomato paste, and a pinch of salt, then cook the sauce over low heat for 30 minutes until thick and slightly dry. I stir the peas back in and let the mixture cool.
Make the batter
In a deep bowl, I whisk together flour, water, salt, and pepper until smooth, then set it aside.
Shape the arancini
I divide the chilled rice into portions, shaping half into balls (for ragu) and half into cones (for the cheese filling). I let them rest for about 30 minutes at room temperature to firm up.
Using my thumb, I make a hole in each rice ball and gently widen it. I fill half with the meat sauce and the other half with the cheese filling, then seal and reshape each one smoothly, rolling to close any cracks.
Fry the arancini
I pour breadcrumbs into a shallow bowl and whisk the batter again. I dip each filled arancini into the batter, then roll it in breadcrumbs, pressing lightly so the crumbs stick well.
I heat corn oil in a deep pot to 390°F, monitoring it with a kitchen thermometer. I fry the arancini in small batches for 2–3 minutes until golden brown and crisp. Once done, I transfer them to a paper towel–lined plate to drain excess oil and serve them hot.
Servings and Timing
This recipe makes about 18 arancini and takes around 45 minutes of active time, plus chilling. Prep takes about 25 minutes, and cooking is around 20 minutes. It’s great for a gathering or as a hearty meal with salad or sauce on the side.
Variations
I sometimes switch up the fillings—using spinach and ricotta, mushroom ragù, or even spicy beef. For a modern twist, I bake them instead of frying or air fry them for a lighter option. I also love serving them with marinara or arrabbiata sauce for dipping.
Storage/Reheating
I store leftover arancini in the fridge for up to 2 days. To reheat, I bake them in a preheated oven at 180°C (350°F) for about 10 minutes until hot and crispy again. I avoid microwaving, as it softens the crust.
FAQs
Can I make the rice ahead of time?
Yes, I always prepare the rice a day before—it needs to chill for several hours before shaping.
Can I freeze arancini?
Yes, I freeze them before frying, then cook straight from frozen, adding an extra minute or two to the fry time.
What’s the best rice for arancini?
I use Arborio or Roma rice, as they have the perfect starch content for sticky, moldable rice.
Can I bake them instead of frying?
Yes, I brush them with oil and bake at 200°C (400°F) for 20–25 minutes until golden.
What oil is best for frying?
Corn oil works well for its high smoke point, but sunflower or vegetable oil are good alternatives.
How do I keep them from falling apart?
I make sure the rice is well chilled and compact when shaping and that they’re coated evenly in batter and breadcrumbs.
What’s the difference between arancini and arancine?
In Sicily, “arancini” refers to the ball-shaped version (common in the east), while “arancine” are cone-shaped (common in Palermo).
Can I make them vegetarian?
Yes, I skip the meat sauce and fill them with cheese, mushrooms, or spinach.
How do I serve arancini?
I serve them hot, either plain as a snack or with marinara sauce and salad for a meal.
What’s the secret to the perfect crispy crust?
The key is frying at the right temperature—around 390°F—so they cook quickly without absorbing oil.
Conclusion
Traditional Arancini are a true taste of Sicily—crispy, creamy, and utterly comforting. I love making them when I want something special yet nostalgic. The golden crust, flavorful fillings, and delicate saffron-scented rice make each bite unforgettable. Whether I enjoy them as a snack or centerpiece dish, they always bring a little piece of Sicily to my table.
Authentic Sicilian Arancini—crispy, golden rice balls with creamy saffron rice and rich fillings like ragu or cheese béchamel. These traditional Italian street food delights are crunchy on the outside, soft inside, and bursting with flavor in every bite.
Ingredients
For the Rice:
2.5 quarts vegetable broth
1 bag saffron (about 0.125 g)
Salt, to taste
Extra-virgin olive oil
1 small–medium onion, finely chopped
2 lb Arborio or Roma rice
2 oz butter
2 oz Parmigiano-Reggiano cheese, grated
For the Cheese Filling (makes 9 arancini):
2 tbsp all-purpose flour
2 tbsp butter
2/3 cup whole milk
3 oz finely chopped cooked meat
4 oz white scamorza or mozzarella cheese, diced
For the Meat Sauce Filling (makes 9 arancini):
Extra-virgin olive oil
1 small onion, finely chopped
1/4 cup peas (fresh or frozen)
1 carrot, finely chopped
1 celery stalk, finely chopped
1 bay leaf
3 oz ground beef
3/4 cup tomato pulp or crushed tomatoes
1 tbsp tomato paste dissolved in 6 tbsp water
Salt, to taste
For the Batter:
2 1/2 cups water
2 1/3 cups all-purpose flour
Pinch of salt
Pinch of black pepper (optional)
For Breading:
3 2/3 cups breadcrumbs
For Frying:
3 1/8 quarts corn oil
Instructions
Cook the rice: Heat vegetable broth with saffron and salt until warm. In a large pot, heat olive oil and sauté onion until soft. Add rice and toast for 3 minutes until pearly. Gradually add warm broth, stirring until rice is al dente and sticky. Remove from heat, stir in butter and Parmigiano-Reggiano, and cool quickly. Spread rice in a pan, cover with plastic wrap, and refrigerate for at least 3 hours.
Prepare the cheese filling: Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually add milk, whisking until thickened. Let cool slightly, then stir in cooked meat and scamorza cheese.
Prepare the meat sauce filling: Sauté half the onion in olive oil, add peas and salt, cover with water, and cook 10 minutes. Drain and set aside. In the same pot, sauté remaining onion, carrot, celery, and bay leaf until soft. Add ground beef and brown for 5–7 minutes. Add tomato pulp, tomato paste mixture, and salt; simmer for 30 minutes until thick. Stir in peas and cool.
Make the batter: In a bowl, whisk flour, water, salt, and pepper until smooth. Set aside.
Shape the arancini: Divide rice into 18 portions. Shape half into balls (for meat filling) and half into cones (for cheese filling). Make an indentation, fill with desired filling, and seal completely, rolling gently to smooth the surface.
Bread and fry: Dip each arancini into batter, then coat evenly with breadcrumbs. Heat corn oil to 390°F (200°C) and fry in small batches for 2–3 minutes until golden brown. Drain on paper towels.
Serve: Enjoy hot, with marinara sauce or a fresh salad on the side.
Notes
Use Arborio or Roma rice for best texture and stickiness.
Chill the rice thoroughly before shaping to prevent crumbling.
For a lighter version, bake at 200°C (400°F) for 20–25 minutes until golden.
Freeze un-fried arancini and cook directly from frozen, adding 1–2 minutes to the fry time.
Reheat leftovers in the oven at 180°C (350°F) for 10 minutes for crispness.
