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Sicilian arancini are one of the most famous and beloved dishes of Sicilian cuisine. These delicious rice spheres, crisp on the outside and with a soft, flavorful center, represent a true symbol of the island's gastronomic culture. Making them at home takes a little time, but the final result will be truly rewarding!
Cook the rice in the vegetable broth, adding a pinch of salt. When the broth has almost been completely absorbed, add the butter, Parmigiano, and saffron dissolved in a little hot broth. Mix well to obtain creamy rice, then spread it on a baking tray and let it cool completely.
In a pan, sauté the onion, carrot, and celery finely chopped with olive oil. Add the ground meat and brown it. Deglaze with the red wine and let evaporate. Add the tomato passata, peas, a pinch of salt and pepper, then simmer for about 30 minutes. Let the ragù cool before using it as a filling.
Take a handful of rice and shape it in the palm of your hand to form a hollow. Add a spoonful of ragù and, if you like, a cube of mozzarella for a stretchy center. Close the rice around the filling, forming a ball or a cone shape, typical of eastern Sicily.
Coat each arancino first in flour, then in beaten eggs, and finally in breadcrumbs, making sure it is well covered. Fry the arancini in plenty of hot oil until they become golden and crisp. Drain them on paper towels.
Serve the arancini hot to best appreciate the contrast between the crispy outside and the soft filling.
Ragù arancini
Pistachio arancini
Arancini with meat
Norma arancini
Mixed arancini
Butter arancini
Sweet pistachio and chocolate arancini
Calabrian 'nduja arancini
Carbonara arancini
Chicken and curry arancini
Pistachio and sausage arancini
Arancini with Palermo anelletti
Four-cheese and beetroot arancini
Pumpkin and provola arancini
Mortadella and lemon arancini
Arancini with shredded meat
To make preparation easier, you can make the rice and ragù the day before and assemble the arancini the next day. Try creative variations with pistachio, mushroom, or cheese fillings!
Italia, Sicilia
| Energy (kcal) | 237.53 |
| Carbohydrates (g) | 35.94 |
| of which sugars (g) | 1.82 |
| Fat (g) | 7.54 |
| of which saturates (g) | 3.49 |
| Protein (g) | 7.75 |
| Fibre (g) | 1 |
| Salt (g) | 0.14 |
