authentic arancini recipe

Arancini di Riso, or Sicilian Rice Balls, are one of the most delicious dishes you can find in Sicily. Arancini are small deep-fried rice balls filled with meat sauce or mozzarella and prosciutto, round or conical in shape. What we are going to show you now is the authentic arancini recipe, made with the most famous fillings and different shapes. We will explain how to stuff them and give the desired shape, how to bread in the right way and finally how to fry them. Your arancini will have a crispy crust that hides a soft and tasty heart.

Arancini Recipe | How to Make Arancini di Riso - Recipes from Italy

500 g (2 3/4 cups) of vialone nano rice

saffron (powder or crushed threads)

g (1/4 stick) of unsalted butter

g Parmigiano cheese

1,2 liter (5 cups) of water

g (1 teaspoon) of coarse salt

little onion

celery

carrot

g (3,5 oz) of ground pork

g (3,5 oz) of ground beef

tomato passata.

g (3,5 oz) of peas (fresh

60 g (2 oz) of caciocavallo cheese or mozzarella

ml (1/5 cup) of dry red wine

extra virgin olive oil

salt

black pepper

g (1 oz) of ham

mozzarella cheese

200 g (1 1/4 cups) of all purpose flour

300 ml (1 1/4 cups) of water

breadcrumbs

Cook the rice

In a large saucepan add water and salt. Strictly stick to the doses given. Bring to a boil. Then add the rice. The rice must completely absorb the water. It’ll take about 15 minutes. Now dissolve the saffron in very little hot water and add it to the cooked rice.

Add butter and parmigiano

Mix thoroughly with a wooden spoon, then add the butter cut into small pieces and parmigiano. Now you have made a creamy and starchy saffron risotto. Place it on a large plate or tray.

Cool the rice

Level it carefully with a wooden spoon and then cover with cling film (it’ll prevent the rice surface from drying out and crusting). Now the rice has to cool down so let it do it out the fridge for at least 2 hours.

Make the soffritto

In a non-stick frying pan, sauté the diced carrot, celery and onion in 2 tablespoons of extra virgin olive oil for 2 minutes.Then add the ground meat. Cook over high heat, stirring occasionally, for 2 to 3 minutes.

Add wine and tomato

Then add the red wine and let it evaporate over high heat. Finally add the tomato passata.

Add peas

Leave to simmer, covered with a lid, for about 30 minutes. If you are using fresh or frozen peas, add them after about 10 minutes. For canned peas instead, wash them thoroughly and add them after 20 minutes. If the meat sauce is getting too dry, add 2 tablespoons of water. Season with salt and pepper. The meat sauce is ready. Set aside.

Fill the rice

Place one hand to form a basin, as if you would like to collect water. Put the rice in a palm, flatten it with your other hand, creating a hole. Now place the meat sauce.

Make a ball

Add 2/3 pieces of caciocavallo cheese or mozzarella, as you prefer. Now close the arancini with more rice. Keep adding rice till you form a ball.

Bread the arancini

Make a batter with water, flour and a pinch of salt. Then dip the arancini, one by one, in the batter, taking care to cover them entirely. Then roll them in the breadcrumbs, pressing lightly with your fingers to make it stick well to the arancini.

Fry and serve

Fry for about 2 minutes or till the arancini take on a golden color. Drain on paper towels and enjoy!

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Arancini Recipe | How to Make Aranc...

The most viewed authentic arancini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine