The Best Sicilian Arancini - Mangia Bedda (2024)

Sicilian Arancini, or rice balls, are one of the most recognized Sicilian foods throughout the world. These crisp, golden little nuggets are a popular street food all over Sicily. Drumroll please… yes, these are the BEST Sicilian arancini! They are indeed my favorite food in the world, next to my mom’s potato gnocchi that is. I’ve been enjoying these golden morsels all my life and it was time for me to learn how to make them and share the recipe with you.

By the way, did you know that arancini means “little oranges” in Italian? This is in reference to their shape and color.

A recipe handed down through generations…or was it?

I recently spent a day with my mother so I could finally document this recipe. A recipe that has been in my family for years, brought over from Sicily by my mother when she immigrated here. A recipe that she learned from my nonna back in the home town…. right?

This could not be further from the truth! Imagine my disappointment when I found out that they never made arancini in her home town. My mother once saw them at a train station in Sicily. She only learned of arancini about ten years after she had arrived in Canada when a friend of my aunt’s gave her the recipe. Oh, the deception!

Of course, it all makes sense. Each region of Italy is known for it’s local specialties. In fact practically each town has it’s own signature dishes. So it would not be surprising that although arancini were available in certain parts of Sicily, in an era without television, radio, computers or internet (horrors!) the people in that small hilltop town with a then population of less than 10 000 would not have known of arancini.

Arancini variations

Arancini are a common street food in Sicily sold in bars and cafes. The traditional filling is withmeat sauce with peas (or ragu) that I’m sharing here with you. However, today you’ll find several enticing variations served all over Sicily. Some of the most interesting ones I recall include: pistachio; swordfish; shrimp; eggplant (alla Norma); spicy ‘nduja sausage and prosciutto and cheese. I’ve also come across chocolate arancini!

In my recipe, further below, I included a spinach and mozzarella variation that we enjoy at our house.

What type of rice is used to make Sicilian Arancini:

Arborio rice is required to make arancini. This is the same short-grain rice that is used to make risotto. Arborio rice contains more starch than long grain rice, therefore resulting in a creamier texture. It also makes it easier to hold together when you shape the arancini.

Other varieties of short grain rice that work well include Carnaroli or Vialone Nano.

The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of the post for the detailed, printable recipe card.

Step by Step Instructions:

The first step is to cook the arborio rice. For extra flavor, we cook the rice in chicken broth. Once cooled, eggs and a mixture of parmigiano and pecorino romano cheeses are stirred in.

Meanwhile, prepare a basic meat sauce with peas. Set aside to cool.Once these two ingredients are prepared, you are ready to assemble your arancini. The best strategy is to have all the ingredients in bowls forming an assembly line.Use a 1/2 cup measuring cup to scoop rice into your hand and shape into a ball (1). Make an indentation with your thumb in the center (2) of the rice ball and add a spoonful of meat sauce. (3) Close the rice around the filling (4) and roll into a ball.

Once all the arancini have been shaped, dip in egg wash and roll in the breadcrumbs.

Frying arancini:

• My mother always uses a heavy bottomed pot for frying, as shown below. If you have a deep fryer, you can use that as well.
• The oil must be very hot for frying, but how do you know when it’s hot enough? Here’s a cool trick that my mother taught me and never fails! Place the handle of a wooden spoon in the hot oil. If the oil immediately begins to bubble vigorously around the handle, it is hot enough for frying.
• Carefully place the arancini in the oil without crowding them. We usually place 7 or 8 at a time but this will vary according to the size of your pot.
• When they are golden, about 3-4 minutes, remove without a slotted spoon allowing excess oil to drip. Place on a paper towel covered sheet pan or tray.
• You’re now ready to enjoy your arancini!

Check out my web story with step by step instructions here!

Spinach and mozzarella arancini variation:

Following the same method for traditional arancini, stir in 150 grams defrosted frozen spinach leaves (squeeze out excess water), 1/2 cup gratedparmesan/pecorino cheese and 1 eggfor each 250 grams cooked rice mixture. This represents one quarter of the recipe above.

Add 1 inch cube of mozzarella in the center of each arancini instead of sauce mixture. Proceed as outlined above.

Tips and suggestions:

• Making arancini can be lengthy but here are some suggestions to make the task more manageable by breaking it down into various steps:

1. 1. Cook the rice the day before, cool and refrigerate.
   2. Prepare your meat sauce a day or two in advance and refrigerate. You can also prepare a batch, divide into portions and freeze for future use.
   3. The assembled arancini can be refrigerated and fried the following day.

• To make appetizer sized mini arancini, use a 1/4 cup measuring cup to scoop your rice.
• You’ll probably have leftover meat sauce after you have filled the arancini. No problem, you can serve it with pasta or rice another day!
• Leftover arancini can be refrigerated for up to 3 days and reheated in a 350F oven for about 15 minutes.
• Fried arancini can be frozen up to a month. Thaw and warm in a 350F oven for 10-15 minutes.
• My mother also usually makes unusually large amounts of arancini because she has to have enough to divide among her children and grandchildren. On this particular day we made 95 arancini! The recipe I’m giving you today is for half that amount. But you may wish to halve it further if you’re attempting this for the first time.

A freshly fried batch of arancini will consist of my appetizer, entrée and main dish.Especially when they come out of the fryer: golden and crispy on the outside and soft, moist and cheesy on the inside. If you love arancini as much as I do please let me know by tagging me with #mangiabedda or @mangiabedda on Facebook or Instagram. Don’t forget to pin the recipe on Pinterest as well! Buon appetito!