The Best Sicilian Arancini (Italian Rice Balls)

The Best Sicilian Arancini (Italian Rice Balls)

from seasonedandsalted.com
105 min
14 servings

Try this classic Italian recipe: Sicilian Arancini, golden rice balls filled with meat sauce and mozzarella cheese.

Ingredients

  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • ½ cup grated Parmesan cheese
  • Salt and pepper (to taste)
  • ½ pound ground beef
  • 1 small onion (finely chopped)
  • ½ cup frozen peas
  • ½ cup tomato sauce
  • ½ cup mozzarella (cut into small cubes)
  • Salt and pepper (to taste)
  • 1 cup all-purpose flour
  • 2 eggs (beaten)
  • 2 cups breadcrumbs (1 cup traditional, 1 cup panko)
  • Vegetable oil (for frying)

Directions

  1. 1

    In a large pot, bring 4 cups of chicken or vegetable broth to a boil.

  2. 2

    While the rice cools, prepare the filling. In a large pan, heat 1 tablespoon of olive oil over medium heat.

  3. 3

    Once the rice has cooled completely, take a small handful (about 2 tablespoons) and flatten it into a disk in your palm.

  4. 4

    Place the shaped arancini on a baking sheet lined with parchment paper. Refrigerate them for 30 minutes to 1 hour. Chilling helps the arancini firm up, making them easier to bread and fry.

  5. 5

    Set up a breading station with three shallow bowls: one with 1 cup of all-purpose flour, one with 2 beaten eggs, and one with 2 cups of breadcrumbs (1 cup traditional, 1 cup panko).

  6. 6

    In a deep fryer or large pot, heat about 2 inches of vegetable oil to 350° Fahrenheit (175° Celsius). Use a thermometer to monitor the oil temperature and keep it steady.

  7. 7

    Serve the arancini hot, preferably with a side of marinara or arrabbiata sauce for dipping. Garnish with fresh herbs like basil or parsley, if desired.