Italian rice balls, also known as arancini are a delicious Sicilian dish. Arborio rice is cooked and stuffed with a meat ragu, then coated and fried until perfectly crispy.
This post was originally published in September 2022 and has been updated for content.
Italian rice balls, also known as arancini or arancini di riso, are a versatile Italian dish that can be served as an appetizer, side dish, or main dish. Arancini di riso literally means little oranges of rice and perfectly describes their shape and size.
Arancini are typically stuffed with meat, vegetables, or cheese and then fried until deliciously crispy.
This Sicilian arancini recipe would be great served with tortellini alla panna, mussels marinara with linguine, or chicken penne alla vodka.
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🍅 Ingredient notes
- Rice - Arborio rice is the best rice for Sicilian rice balls. It's a short-grain rice that is typically used for risotto. Risotto rice is starchier and makes a creamier filling in Italian rice balls. Use leftover risotto or leftover white rice as a substitute if you have it on hand. You would need approximately 6 cups of leftover rice or leftover risotto.
- Meat - Ground beef is used in the reduced meat sauce or ragu for the Italian rice balls. Use a mixture of ground pork or veal along with the beef, if desired.
- Sauce - I typically serve these stuffed arancini balls with my Italian gravy. Use any marinara sauce or herbed tomato sauce as a substitute. Serve the arancini on top of the sauce or serve it on the side as a dip.
📋 Substitutions and variations
- Vegetarian - Use different fillings for the rice balls. A chunk of mozzarella cheese or sauteed fresh spinach mixed with shredded mozzarella would also be great.
🔪 Step by step instructions
First, sauté the onions, carrots, and celery in olive oil over medium heat in a large skillet with kosher salt and black pepper. Add the ground beef and cook until browned.
Stir in the tomato puree and simmer over medium-low heat to slightly reduce and thicken. Mix in the peas and then set aside to cool completely.
While the filling is cooling, toast the arborio rice in olive oil in a saucepan. Mix in the chicken broth or stock and then bring the mixture to a boil.
Reduce the heat and simmer, uncovered, until al dente. Spread the mixture out on a baking sheet to cool completely.
Mix the rice in a large bowl with the eggs and parmesan cheese. Take a handful of rice and flatten it in the palm of your hand.
Create a small well in the center and spoon the meat filling into the middle. Wrap the rice mixture around the filling and form a ball.
Heat the vegetable oil to 350˚ in a pot large enough so there is just enough oil to cover the balls.
Whisk the eggs in a shallow bowl and then add the flour and breadcrumbs into two separate shallow dishes or plates.
Dip the balls of rice into the flour, then the egg mixture, and then the breadcrumbs. Place breaded rice balls on a clean plate or baking sheet covered with parchment.
Working in batches, fry the risotto balls, rolling them gently in the oil, for 2-4 minutes until golden brown. Use a slotted spoon to remove them to a paper towel or cooling rack to drain.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Cook the rice until al dente to prevent the arancini from being mushy.
- Cool both the rice and the ragu so the Italian rice balls are easy to form. Wet hands before forming them to help prevent sticking.
- Form smaller-sized balls for an appetizer or side dish and larger-sized balls for a main dish.
- Don't overfill the rice balls or they will fall apart. There should be an even coating that is approximately ½ inch thick.
- For best results, shake off any excess flour, egg, or bread crumbs so the breading doesn't get too thick.
- Don't overcrowd the pan while frying or the oil temperature will drop, making them fry too long and become greasy. Place in an even layer in the pan, work in batches and fry until just golden brown.
⏲️ Make ahead and storage instructions
Make the arancini rice balls up to a day ahead of time. After frying them, let them cool completely and store them on a sheet pan wrapped in plastic wrap in the refrigerator. At serving, remove the plastic wrap and cook them in a 400˚ oven for 10-15 minutes until heated through.
To freeze, individually wrap the balls after they cool and store them in an airtight container in the freezer for up to 2 months. Thaw frozen balls completely in the refrigerator and then reheat as directed above.
Keep leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in a microwave, oven or air fryer.
🍝 More Italian recipes
If you loved this recipe for Italian rice balls, check out these other Italian recipes that I know you will love too!
- Italian Focaccia Recipe
- Short Rib Ragu with Pappardelle
- Italian Blueberry Crostata
- Mini Tiramisu Cups
📖 Recipe
How to Make Italian Rice Balls {Siclian Arancini}
Ingredients
Meat Ragu Filling
- 2 Teaspoons olive oil
- ¼ cup diced yellow onion
- ⅛ cup diced carrots
- ⅛ cup diced celery
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces ground beef ground veal or ground pork
- 14 ounces tomato puree
- ½ cup frozen peas
Risotto Rice
- 1 Tablespoon olive oil
- 2 cups arborio rice or short grain white rice
- 5 cups chicken broth
- 2 large eggs slightly beaten
- 2 cups grated parmesan cheese
Assembly
- 4 large eggs
- 1 cup all purpose flour
- 2 cups plain breadcrumbs
- 1-2 quarts vegetable oil for frying
- Italian gravy or marinara for serving
Instructions
Ragu Meat Filling
- Heat a large skillet on the stovetop over medium heat with the olive oil. Add in the onions, carrots and celery and season with the salt and pepper. Saute the vegetables for 3-5 minutes until they start to soften.
- Add the ground beef and cook, while breaking it up, for 2-3 minutes until browned and cooked through.
- Add the tomato puree and stir to combine. Reduce the heat to medium low and let simmer for 30-45 minutes until reduced and slightly thickened.
- Stir in the frozen peas and cool completely in the refrigerator.
Risotto Rice
- While the ragu is cooling, heat a saucepan over medium heat with the olive oil.
- Once the oil shimmers in the pan, add the rice and toast for 3-5 minutes, stirring occasionally, until slightly browned.
- Stir in the chicken broth and bring to a boil over medium high heat. Reduce the heat to medium low and let simmer uncovered for 12-15 minutes. The rice should be al dente and most of the liquid absorbed.
- Spread the cooked rice into an even layer on a sheet pan and cool completely in the refrigerator.
- Once cooled, mix in a large bowl with the eggs and parmesan.
Assembly
- Flatten a small handful of the rice in the palm a hand and create a small well in the center.
- Spoon a small amount of the cooled ragu filling into the middle and wrap the rice around. Gently press the rice into a ball with the filling inside.
- Place the formed ball onto a clean sheet pan that has been lined with parchment paper and repeat with the remaining rice mixture. Make small to medium sized balls for an appetizer or side dish and larger balls for a main dish.
- In a small bowl or shallow dish, whisk the eggs. Place the flour and breadcrumbs in two separate shallow dishes or bowls.
- In a large pot or deep fryer, heat the oil over medium heat to 350˚.
- While the oil is heating, bread the rice balls by dipping them into the flour, then the egg, and then lastly into the breadcrumbs. Make sure to coat competely on all sides and shake off any excess before moving to the next step.
- Working in batches, fry the arancini in the hot oil, for 2-4 minutes. Gently roll them around in the oil, until they are golden brown on all sides.
- Use a slotted spoon to remove the arancini from the oil to a paper towel or cooling rack to drain.
- Serve on top of the sauce or with the sauce on the side for dipping.
Notes
- Rice Balls - Don't overfill or they will fall apart. Aim for an even coating approximately ½ inch thick.
- Vegetarian - Instead of ragu, stuff with mozzarella cheese or sautéed fresh spinach mixed with mozzarella.
- Make Ahead - Make rice balls up to one day ahead of time. Fry and cool completely, then store on a sheet pan wrapped in plastic wrap in the refrigerator. To freeze, wrap them individually in plastic wrap and store them in an airtight container in the freezer for up to 2 months. Thaw frozen balls completely in the refrigerator. Reheat in a 400˚ oven for 10-15 minutes until heated through.
- Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave, oven or air fryer.
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