How to Make Italian Rice Balls {Siclian Arancini}
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.
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
Recipe yields approximately 15-20 balls depending on size. Plan on 1-2 arancini per person, depending on size and how they are served.
- 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.
Nutrition
Serving: 2ballsCalories: 701kcalCarbohydrates: 65gProtein: 22gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 147mgSodium: 1074mgPotassium: 454mgFiber: 4gSugar: 5gVitamin A: 869IUVitamin C: 8mgCalcium: 256mgIron: 5mg
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