Recipe for Sicilian Arancini: real golden rice dumplings from Sicily
The Sicilian Arancini are undoubtedly one of the most emblematic dishes in Italian Italian cuisine. These golden rice balls, crispy on the outside and melt-in-the-mouth on the inside, are a true icon of Sicilian street food.
Their name comes from "arancia" (orange), in reference to their shape and golden color, reminiscent of the fruit.
Traditionally stuffed with meat sauce, peas and mozzarellaArancini now come in a multitude of versions: ham, eggplant, pistachios or mushrooms - but the classic recipe remains unsurpassed.
Ingredients for the Sicilian Arancini recipe (approx. 12 pieces)
For rice
500 g arborio or carnaroli rice (risotto variety)
1 L chicken or vegetable stock
50 g butter
60 g grated pecorino cheese
2 egg yolks
Salt and pepper
For the stuffing
200 g minced meat (veal or beef)
150 g peas
250 g homemade tomato sauce (made with Sicilian extra-virgin olive oil)
80 g artisan mozzarella, diced
1 small onion, finely chopped
2 tablespoons olive oil
Salt and pepper
For the breadcrumbs
150 g flour
3 beaten eggs
200 g fine breadcrumbs
Frying oil (peanut or sunflower)
Preparing Sicilian Arancini
Step 1: Cooking the rice
Bring the stock to the boil and cook the rice until tender but slightly firm.
Drain, then add the butter, pecorino and egg yolks.
Mix well to obtain a creamy, compact texture.
Allow to cool completely before shaping.
Tip: Cold rice is easier to work with.
Step 2: Prepare the filling (quick ragù)
In a frying pan, sauté the onion with the olive oil.
Add ground meat and sear until browned.
Stir in peas and tomato sauce.
Simmer for 15 minutes to thicken the stuffing.
Step 3: Shaping the Arancini
Take a portion of rice (mandarin orange size).
Make a hollow in the center and place a spoonful of filling and a cube of mozzarella.
Close up and form a compact ball (or cone, Palermo version).
👉 Tip: moisten your hands to prevent the rice from sticking.
Step 4: Bread the Arancini
Roll in flour, then beaten egg, then breadcrumbs.
Set aside in a cool place for 15 minutes to set the breadcrumbs.
Step 5: Fry and enjoy
Heat oil to 170-180°C.
Dip the Arancini in the pan for a few minutes, until golden brown.
Drain on paper towels and serve hot.
Sicilian Arancini variants
Arancini with ham and mozzarella(prosciutto e mozzarella)
Arancini with eggplant(alla Norma, inspired by the famous Sicilian dish)
Arancini pistachio and mortadellaa Catania speciality
Arancini with mushroomsgourmet vegetarian version
