Il Cucinologo
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Sicilian Arancini

26/11/2023

Sicilian arancini are a specialty of Sicilian cuisine, known and appreciated all over the world. The arancino is a filled rice ball, breaded and fried. Traditionally the filling is based on ragù, peas and cheese, but there are many variations. The shape can be either round or conical, depending on the area of Sicily where they are prepared.

Here is the recipe to make Sicilian arancini:

Ingredients

  • 500 g risotto rice (such as arborio or carnaroli)
  • 1 liter vegetable or meat broth
  • Saffron (a few strands or a packet of powder)
  • 200 g ground beef
  • 100 g peas (frozen is fine)
  • 1 small onion
  • 100 g tomato passata
  • 50 g grated cheese (pecorino or parmesan)
  • 2 eggs
  • 100 g caciocavallo or mozzarella, cut into cubes
  • Breadcrumbs
  • Seed oil for frying
  • Flour (for breading)
  • Salt
  • Pepper
  • Extra-virgin olive oil (for the soffritto)

Preparation

  1. Prepare the risotto by toasting the rice in a pot with a drizzle of extra-virgin olive oil. Add the hot broth a little at a time, letting it absorb before adding more. Halfway through cooking, add the saffron to give the classic yellow color. Once cooked, transfer the rice to a baking dish, stir in some of the grated cheese and let it cool completely.

  2. Meanwhile, prepare the ragù for the filling. In a pan, sauté the finely chopped onion with a little extra-virgin olive oil. Add the ground meat and cook until browned. Stir in the peas (thawed if frozen), tomato passata, salt and pepper. Let it simmer over low heat until you have a thick sauce.

  3. Take the cold rice, form a ball, and make a hole in the center with your finger. Place some ragù and a cube of caciocavallo or mozzarella inside the hole, then close the arancino, shaping it into the classic round or conical form.

  4. Coat each arancino first in flour, then in the beaten egg and finally in the breadcrumbs.

  5. In a deep pot, heat plenty of seed oil. When the oil has reached the right temperature (about 170 °C), fry the arancini until golden and crispy.

  6. Drain them on kitchen paper towels to remove excess oil.

  7. Serve hot.

Curiosità

Arancini take their name from their shape and color that resemble those of oranges, although they are substantially different from the fruit in flavor and texture. In some parts of Sicily, the conical arancini are called “arancini” while the round ones are called “arancine”. This variation reflects the regional differences within the same Sicily.