{"id":8208,"date":"2025-11-08T12:02:12","date_gmt":"2025-11-08T12:02:12","guid":{"rendered":"https:\/\/mercazzurro.com\/recipe-for-sicilian-arancini-real-golden-rice-dumplings-from-sicily\/"},"modified":"2025-11-08T12:24:32","modified_gmt":"2025-11-08T12:24:32","slug":"recipe-for-sicilian-arancini-real-golden-rice-dumplings-from-sicily","status":"publish","type":"post","link":"https:\/\/mercazzurro.com\/en\/recipe-for-sicilian-arancini-real-golden-rice-dumplings-from-sicily\/","title":{"rendered":"Recipe for Sicilian Arancini: real golden rice dumplings from Sicily"},"content":{"rendered":"\t\t
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The Sicilian Arancini<\/b><\/span> are undoubtedly one of the most emblematic dishes in Italian Italian cuisine<\/b><\/span>. These golden rice balls, crispy on the outside and melt-in-the-mouth on the inside, are a true icon of Sicilian street food<\/b><\/span>.<\/a> <\/p>

Their name comes from \"arancia\"<\/i> (orange), in reference to their shape and golden color, reminiscent of the fruit.<\/p>

Traditionally stuffed with meat sauce, peas and mozzarella<\/b><\/span>Arancini now come in a multitude of versions: ham, eggplant, pistachios or mushrooms - but the classic recipe remains unsurpassed.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Ingredients for the Sicilian Arancini recipe (approx. 12 pieces)\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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For rice\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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  • 500 g arborio or carnaroli rice (risotto variety)<\/p><\/li>

  • 1 L chicken or vegetable stock<\/p><\/li>

  • 50 g butter<\/p><\/li>

  • 60 g grated pecorino cheese<\/p><\/li>

  • 2 egg yolks<\/p><\/li>

  • Salt and pepper<\/p><\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    For the stuffing\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    • 200 g minced meat (veal or beef)<\/p><\/li>

    • 150 g peas<\/p><\/li>

    • 250 g homemade tomato sauce (made with Sicilian extra-virgin olive oil)<\/p><\/li>

    • 80 g artisan mozzarella, diced<\/p><\/li>

    • 1 small onion, finely chopped<\/p><\/li>

    • 2 tablespoons olive oil <\/p><\/li>

    • Salt and pepper<\/p><\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      For the breadcrumbs\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      • 150 g flour<\/p><\/li>

      • 3 beaten eggs<\/p><\/li>

      • 200 g fine breadcrumbs<\/p><\/li>

      • Frying oil (peanut or sunflower)<\/p><\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        Preparing Sicilian Arancini<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        Step 1: Cooking the rice<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        1. Bring the stock to the boil and cook the rice until tender but slightly firm.<\/p><\/li>

        2. Drain, then add the butter, pecorino and egg yolks.<\/p><\/li>

        3. Mix well to obtain a creamy, compact texture.<\/p><\/li>

        4. Allow to cool completely before shaping.<\/p><\/li><\/ol>

          Tip:<\/b><\/span> Cold rice is easier to work with.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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          Step 2: Prepare the filling (quick rag\u00f9)\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          1. In a frying pan, saut\u00e9 the onion with the olive oil.<\/p><\/li>

          2. Add ground meat and sear until browned.<\/p><\/li>

          3. Stir in peas and tomato sauce.<\/p><\/li>

          4. Simmer for 15 minutes to thicken the stuffing.<\/p><\/li><\/ol>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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            Step 3: Shaping the Arancini\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            1. Take a portion of rice (mandarin orange size).<\/p><\/li>

            2. Make a hollow in the center and place a spoonful of filling and a cube of mozzarella.<\/p><\/li>

            3. Close up and form a compact ball (or cone, Palermo version).<\/p><\/li><\/ol>

              \ud83d\udc49 Tip:<\/b><\/span> moisten your hands to prevent the rice from sticking.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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              Step 4: Bread the Arancini\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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              1. Roll in flour, then beaten egg, then breadcrumbs.<\/p><\/li>

              2. Set aside in a cool place for 15 minutes to set the breadcrumbs.<\/p><\/li><\/ol>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                Step 5: Fry and enjoy<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                1. Heat oil to 170-180\u00b0C.<\/p><\/li>

                2. Dip the Arancini in the pan for a few minutes, until golden brown.<\/p><\/li>

                3. Drain on paper towels and serve hot.<\/p><\/li><\/ol>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                  Sicilian Arancini variants<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                  • Arancini with ham and mozzarella<\/b>(prosciutto e mozzarella<\/i>)<\/span><\/p><\/li>

                  • Arancini with eggplant<\/b><\/span>(alla Norma<\/i>, inspired by the famous Sicilian dish)<\/p><\/li>

                  • Arancini pistachio and mortadella<\/b>a Catania speciality<\/span><\/p><\/li>

                  • Arancini with mushrooms<\/b><\/span>gourmet vegetarian version<\/p><\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                    The Sicilian Arancini are undoubtedly one of the most emblematic dishes in Italian Italian cuisine. These golden rice balls, crispy<\/p>\n","protected":false},"author":1,"featured_media":8205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[564,589],"tags":[],"class_list":["post-8208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-recipes-sicily"],"_links":{"self":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts\/8208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/comments?post=8208"}],"version-history":[{"count":1,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts\/8208\/revisions"}],"predecessor-version":[{"id":8209,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts\/8208\/revisions\/8209"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/media\/8205"}],"wp:attachment":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/media?parent=8208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/categories?post=8208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/tags?post=8208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}