Classic Sicilian Arancini (Arancine di Riso)

Name: Classic Sicilian Arancini (Arancine di Riso)
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 10 1/2 ounces (1 1/2 cups) short-grain rice, such as Vialone Nano, Carnaroli, or Arborio; 1/4 teaspoon crushed saffron; 1 1/2 cups water; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 4 teaspoons unsalted butter; Fine sea salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon olive oil; 1/3 cup finely chopped yellow onion, from about 1/2 small onion; 3 tablespoons finely chopped carrot; 3 tablespoons finely chopped celery; 3 ounces ground beef; 3 ounces ground pork; 2 tablespoons dry red wine; 2 teaspoons tomato paste; 1 cup tomato puree; 1/3 cup green peas, fresh or frozen; 4.4 ounces fresh mozzarella cheese, diced, optional (leave out for a lighter, less-cheesy arancino); 1/4 cup all-purpose flour; 2 large eggs; 1/2 cup water; 1 pinch salt; 2 cups breadcrumbs; 2 inches vegetable oil, for frying

Sicilian arancini are delicious stuffed and fried rice balls, perfect as a savory appetizer or side dish.

⭐ 4.3 (121 reviews) Prep: 60 minCook: 45 minTotal: 105 minYields: 6 servings

Category Tags:

Appetizer Side Dish

Cuisine Tags:

Italian

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Ingredients

For the Rice:

10 1/2 ounces (1 1/2 cups) short-grain rice, such as Vialone Nano, Carnaroli, or Arborio
1/4 teaspoon crushed saffron
1 1/2 cups water
2 tablespoons freshly grated Parmigiano-Reggiano cheese
4 teaspoons unsalted butter
Fine sea salt, to taste
Freshly ground black pepper, to taste

For the Meat Sauce and Filling:

1 tablespoon olive oil
1/3 cup finely chopped yellow onion, from about 1/2 small onion
3 tablespoons finely chopped carrot
3 tablespoons finely chopped celery
3 ounces ground beef
3 ounces ground pork
2 tablespoons dry red wine
2 teaspoons tomato paste
1 cup tomato puree
1/3 cup green peas, fresh or frozen

For the Rice Balls:

4.4 ounces fresh mozzarella cheese, diced, optional (leave out for a lighter, less-cheesy arancino)
1/4 cup all-purpose flour
2 large eggs
1/2 cup water
1 pinch salt
2 cups breadcrumbs
2 inches vegetable oil, for frying

Instructions

Start boiling 1 1/2 cups water with rice and saffron in a large saucepan; cover, reduce heat, and simmer for 15 to 20 minutes until the water is absorbed.
Stir Parmigiano, butter, salt, and pepper into the cooked rice, then spread it on a plate or baking dish to cool completely.
In a small saucepan, heat olive oil and sauté onions, carrots, and celery for 8 to 10 minutes until softened.
Add ground beef and pork, browning for 5 to 8 minutes; stir in wine and cook for 1 minute until the alcohol aroma reduces.
Mix in tomato paste and purée, reduce heat to medium-low, and cook for 10 minutes; then add peas and simmer for 8 to 10 more minutes until tender and the sauce has thickened.
Transfer the filling to a bowl and let it cool completely.
To form the arancini, take 1 heaping tablespoon of cooled rice, shape it into a hollow bowl, add about 1 teaspoon of filling and 1-2 small mozzarella cubes (if using), then close the rice around the filling to form a ball or cone.
Whisk flour, eggs, 1/2 cup water, and a pinch of salt in a shallow bowl; spread breadcrumbs on a separate plate.
Roll each arancini first in the egg mixture, then coat evenly with breadcrumbs.
If desired, refrigerate the arancini for 20 to 30 minutes to firm them up.
Heat about 2 inches of neutral frying oil to 360°F.
Fry arancini in batches of 2 to 3 for approximately 3 minutes until golden brown, then transfer them to a paper-towel-lined plate to drain.

Nutritional Info (per serving)

Calories: 700 kcal

Carbohydrate: 52 g

Cholesterol: 108 mg

Fiber: 4 g

Protein: 26 g

Saturated Fat: 10 g

Sodium: 496 mg

Sugar: 6 g

Fat: 43 g

Unsaturated Fat: 0 g