Arancini are delicious, crispy, deep fried Sicilian balls of rice. They have a meat sauce and mozzarella cheese filling and crunchy breadcrumb coating. Similar Italian rice balls are called supplì in Rome and the nearby region.
Arancini di riso, or Sicilian rice balls (or Italian rice balls) are one the most delicious dishes that I have ever discovered while traveling.
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My First Time in Sicily
When I was 19 years old, I spent 9 weeks traveling in Europe. I actually make myself jealous when I think about this now.
However, even though I was young, I really did appreciate everything I did and was able to see at the time. This is because I had worked very hard to pay for the trip myself. I bought my airline ticket and paid my transportation costs within Europe. However, I was lucky that I was able to stay with family everywhere I travelled.
I was in Southern Italy visiting my grandparents, aunts, uncles and cousins for the longest part of my trip (5 weeks). While there, my Uncle Nino, Aunt Rita and cousin Marco stopped by our village to visit the family. They were driving from Scotland to their other home in Sicily. When Uncle Nino heard how long I planned to be there, he asked me if I wanted to go with them (!)
Let’s just say I didn’t have to think about my answer: I packed a small bag and was on my way to Sicily that afternoon. Never having been there before, I was absolutely elated at the thought of traveling somewhere new in Italy, especially since it was completely unplanned.
Crossing the Strait of Messina on a ferry from Reggio Calabria at dusk was magical to me: the far-off twinkling lights on the island where my grandparents had once lived, beckoned us to the shore. “La Bella Sicilia” looked so enticing in the evening, and the Mediterranean breeze made the atmosphere even more wondrous that night. I couldn’t wait to experience all that Sicily had to offer.
Taormina, Sicily
My aunt and uncle were the most gracious and generous hosts while I was there, and took me to several towns and interesting places. However, I did have a favorite:Taormina. To this day, it is most definitely one of the most beautiful places I have ever seen.
The views were breathtaking; from the beautiful town of Taormina, to Etna off in the distance, I was in awe.
My aunt and uncle not only introduced me to their family, friends and favorite local places, but also to Sicilian food and drink. Some of which I had never tasted or heard of before (and yes, I was already a “foodie” back then). Uncle Nino knew of restaurants which were in remote homes on desolate mountainsides. I sometimes wondered how he actually found them!
I was introduced to granita with Sicilian brioche for breakfast. There were restaurants by the sea.
Seafood is one of the highlights of Sicilian cuisine, and I tasted swordfish and prawns which were simply prepared, yet incredibly flavorful due to every town’s proximity to the sea on such a relatively small island.
My standards for swordfish were raised to such a high level, that it’s difficult for any swordfish I have elsewhere to live up to the flavor which spoiled me all those years ago. This is definitely one of the downfalls of tasting truly outstanding food.
What are Arancini?
One of the Sicilian delights my relatives introduced me to were called “arancini,” which means “little oranges”. Similar creations (but different in many ways) are called “supplì”* in Rome and Lazio). Arancini are crunchy, deep fried balls, or cones of rice, which traditionally hide a center containing a tomato meat sauce, and peas.
I often see arancini on menus in Italian restaurants here in Los Angeles, but I don’t ever remember seeing them back then (not that I was frequenting a lot of restaurants at that age). Although they are called arancini, the ones I ate in Sicily were cone-shaped, like these in this photo, and they resembled pears more than oranges.
*Suppli are very similar to arancini, except for the center filling is usually only cheese and they aren’t always round in shape.
How do you make Italian rice balls? (Arancini and Supplì)
Arancini are made by forming plain risotto into either conical, or round shapes, with mozzarella in the center. To add even more confusion, these supplì are often called “arancini di riso al telefono” because when you break and pull them apart, the mozzarella forms a long string, like a telephone line.
Alternatively, peas and the tomato meat sauce are hidden in the middle of other types of arancini. However, all of them are dipped in flour, egg and breadcrumbs and deep fried–can you just picture that? Here, I’ll help you.
These are sold as snack foods at pizza shops, bars and similar places in Sicily, and in Southern Italy and they may have “travelled” throughout Italy now. However, I never saw them anywhere in the northern part of the country when I was there last few times.
Never made risotto? Learn how easy it is with my step by step risotto recipe.
Don’t be intimidated by these delectable treats as they are quite easy to make, as long as the rice is cooked properly. I’ve seen lots of other recipes giving horrible directions that will doom the user to failure. It really saddens me, because sometimes they even use MY PHOTO with their recipe!
Here’s an arancini mould you can buy to make perfectly formed pear shaped arancini but it’s the 80g size, so these are appetizer sized. NOTE: this is the original arancini maker mould MADE IN SICILY by Arancinotto. All the others on Amazon are Chinese knock-offs which are selling for much less, and when they break you’ll know why. Buy the original!
Tip~
Don’t try to use regular rice, or boiled or steamed rice as it will not stay together when you try to form a ball or cone. You will be rewarded for your efforts, believe me.
*NOTE: if you are able to make the risotto a few hours ahead of time, or even the day before, this will work in your favor as it can be refrigerated so that it sticks together more easily.
Arancini di Riso: Sicilian Rice Balls
recipe adapted by Christina Conte makes about 12 to 16, depending on size
FULL PRINTABLE RECIPE BELOW
Make the risotto by adding the rice to the heated oil in a large sauté pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente.
Taste, adding salt if necessary. Remove from heat and set aside to cool.
Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
To make the arancini~
- Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out.
- Place a piece of (mozzarella if you like), and/or a little tomato sauce (and peas, if using) in the center of the cupped rice.
- Next, close the rice around the filling and shape into a ball.
- If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
Now, roll the shaped arancini in flour.
Then, roll them in the beaten egg.
Finally, roll in the breadcrumbs; I like using this set of trays.
Set aside until all of the rice has been used.
Fry the Arancini
Heat some oil in a deep fryer, pot, or wok until it is very hot.
Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center.
(If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
Remove from oil and place on paper towel lined plate or tray.
Serve plain, or place on tray with a little tomato sauce and garnish with basil for a nice presentation, but this is not a typical Sicilian way to serve them. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes).
THE WORLD IS A BOOK, AND THOSE WHO DO NOT TRAVEL READ ONLY ONE PAGE.
-St. Augustine
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Arancini di Riso: Sicilian Rice Balls
Traditional Sicilian deep fried balls or cones of rice filled with a meat ragu and peas.
Ingredients
FILLING:
- meat sauce or tomato sauce (as in spaghetti sauce, not raw tomato sauce for vegetarian)
- 4 oz mozzarella, cut into 1/2″ to 3/4″ cubes
- 3 oz cooked peas (optional)
RISOTTO:
- 3 Tbsp extra virgin olive oil
- 4 oz white wine
- approximately 30 oz chicken or vegetable stock
- salt
- 1 egg
- 2 cups (15 oz) Carnaroli or Arborio rice (the best rice to use is Carnaroli)
BREADING:
- all-purpose flour
- 2 eggs, beaten
- breadcrumbs
- oil for frying
- more tomato sauce, to serve (optional)
- basil leaves, for garnish
Instructions
- Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
- Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
- To make the arancini:
- Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out. Place a piece of mozzarella, and/or a little tomato sauce (and peas, if using) in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
- If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
- Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
- Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
- Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side, although this isn't done in Italy.
Notes
Authentic arancini don't include mozzarella, but as long as you know, and don't mind, go for it.
Nutrition Information:
Yield: 8 Serving Size: 2Amount Per Serving: Calories: 525Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 181mgSodium: 520mgCarbohydrates: 32gFiber: 2gSugar: 3gProtein: 35g
Nutrition information is only estimated.
[…] Arancini di Riso: Sicilian Rice Balls […]
Beautiful recipe and story recollection of your magical time in Sicily! I’m making Arancini tonight (with a mozzarella filling) for New Year’s Eve appetizers to share with a bunch of friends, along with bubbly champagne! I too went to Sicily on my own as a teenager back in the 1980’s. So many great memories of family, gorgeous scenery, wonderful customs and of course, food!!! Wishing you and yours a Happy 2016!!
How lovely, Nancy! Thank you for stopping by to let me know! Happy New Year and best wishes to you for 2016!
When I was 12, my family and I lived in Sigonella, Sicily for 2 1/2 years, and Arancini di Riso was my favourite. There was a bar (café) just up the street from our house, and almost every morning my stepdad & I would walk to it and get a cappuccino and an Arancini. I am grown now with a 17 yr old son, and between my mom & myself, we have instilled in him a love for all foods Italian lol. My husband has never been outside the US, & had never had Italian like we make. He’d never heard of bruschetta or pasta ai Quatro formagio (my personal fave) or pasta ai olio or so many other dishes we make. *at Christmas we have about 10 different Italian dishes to choose from, instead of the typical Christmas dinner. It should be noted that we live in southeast Tennessee, so we are well outside the norm around here lol* However, 17 yrs later, and he loves Italian as much as we do!
Anyway, I say all this to get to this point: this recipe is exactly like the rice balls I use to get when I was a teenager living in Sicily. Thanks for the trip down memory lane!
So happy to hear this, Melinda!! How lovely that you continue the Italian food traditions! I’m so glad that you found my site and the recipe for arancini! Thank you for your lovely note and hope to hear from you again! CC
That definitely sounds like “something to do with leftover risotto” to me – which is the exact feature of Sicilian cuisine I’m being drawn to these days. As a Czech, I’m familiar with that slant to cuisine; so many of our popular recipes are basically “what to do with old…” when you look at them closely – even the famous dumplings have old breadrolls or leftover potatoes in them. I really ought to finally try some of the Sicilian recipes! So thank you for sharing this one, it sounds like something I can pull off easily with what’s on offer in Czech shops. :-)
The flour-egg-breadcrumb cover is the exact same thing you do with a schnitzel, something I’ve been familiar with from early childhood – it was something we could help out our mom with. It’s fun to see they do it in Sicily as well. :-)
Glad you like it! Let me know if you give it a try! :)
Delicious! I found by making the ball a little bigger helped keep them from falling apart.
Great! Did you refrigerate it first? That also helps. Thanks for letting me know. :)
NO, NO…please…to make arancini you do not use left over rice and make sure you use Arborio rice
Hi Hana,
I bet if you go to Sicily and spend some time there, you will no longer use the word or cook “schnitzel”. LOL
Arancini are incredibly delicious and are totally different than schnitzels.
Regards,
John (the gringo) …This is the way the Latino address the Americans…LOL
hi Christina, i make the balls with any rice i over boil until soft very soft then mix with Romano cheese to make it stick. i use a little beef and marinara sauce with peas bread them with egg and Italian breading . works just fine!
Sounds good, Resa! Invite me next time! :)
HI Resa…your recipe sounds like “Minestrone di Arancini”. No offense.
Why say anything which ends in “no offense”? It’s obviously offensive if you have to add the addendum! Please be nice or I will ban you from my page.
Cooking is an art. People that do not know how to cook should (could) be guided.
You do not need to ban me from your site. I am out on my own. Thank you.
…and please do not be over sensitive or touchy like the Sicilians. (LOL)
Cordially,
John
P.S. Good Luck
I’m not overly sensitive, I just don’t want readers not being respectful other readers’ comments. I agree that anyone can learn to cook, they just need to want to learn, just like anything else. The problem I see is that many people have no desire, and that saddens me as it is becoming a lost art.
can i freeze them? if so, how so….
I have never frozen them myself Jill, but I’m sure you could. After they’ve cooled to room temperature, place them on a tray and put them directly into the freezer for about an hour or two. Take them out and put them in a freezer bag, then put them back in the freezer, this way they won’t get smushed. I’d then reheat them in the oven when you take them out. Good luck!
What a fabulous post! Love the photos and the memories. I am so excited for you, for your visit! Oh, and this recipe — yay! Arancini: one of my favorite thing!
Thank you, Patricia! I’m sure you’ll enjoy seeing the photos of Lazio! :)
[…] Arancini di Riso: Sicilian Rice Balls […]
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