Arancini - Italian Rice Balls

Try the Arancini – delicious rice balls stuffed with meat and cheese – a typical dish for Sicilian cuisine. A simple recipe and a variety of fillings make this dish very versatile for a picnic menu or party. Do you like original appetizers? Try an eggplant cordon bleu, or round zucchini stuffed with shrimp.


ARANCINI RECIPE

Ingredients (for 12 arancini)

  • 500 g Rice
  •  1 bag of Saffron
  •  30 g Butter
  •  50 g Grated Parmesan Cheese
  •  120 g diced mozzarella
  •  80 g Diced Ham
  •  200 g Flour 
  •  300 g Ground Breadcrumbs 
  •  Salt
  •  Oil for Frying

INSTRUCTIONS

Cook the rice for 15 minutes in 1,2 l of salted water; at the end of cooking rice should soak up all the water.
Stir the saffron in 50 ml of warm water, pour it into the prepared rice. Add butter and grated Parmesan cheese to the rice; stir, leave to cool.

Mix the 200 g of flour with 300 ml of water until a homogeneous consistency.

Moisten your hands with water, take a handful of rice and knead it on the palm. Put the mozzarella and ham in the middle and form a ball.
Make 10-12 arancini; dip them in batter and roll in breadcrumbs. Repeat the breading.

Heat the frying oil in a small saucepan over medium heat. Dip 2-3 arancini into the oil and fry until golden brown (about 7 minutes); the oil should cover the balls on all sides.

Put the finished arancini on a paper towel.

Chef’s Tips

  • Use only rice for risotto: Arborio, Carnaroli or Vialone nano.
Arancini Rice Balls Recipe
    Try the Arancini - delicious rice balls stuffed with meat and cheese - a typical dish for Sicilian cuisine.

    Arancini Rice Balls Recipe

    Servings: 2

Ingredients

  • 500 g Rice
  • 1 bag of Saffron
  • 30 g Butter
  • 50 g Grated Parmesan Cheese
  • 120 g diced mozzarella
  • 80 g Diced Ham
  • 200 g Flour
  • 300 g Ground Breadcrumbs
  • Salt
  • Oil for Frying

Instructions

  1. Cook the rice for 15 minutes in 1,2 litters of salted water; at the end of cooking rice should soak up all the water. Stir the saffron in 50 ml of warm water, pour it into the prepared rice. Add butter and grated Parmesan cheese to the rice; stir, leave to cool.
  2. Mix the 200 g of flour with 300 ml of water until a homogeneous consistency. Moisten your hands with water, take a handful of rice and knead it on the palm. Put the mozzarella and ham in the middle and form a ball. Make 10-12 arancini; dip them in batter and roll in breadcrumbs. Repeat the breading. Heat the frying oil in a small saucepan over medium heat. Dip 2-3 arancini into the oil and fry until golden brown (about 7 minutes); the oil should cover the balls on all sides. Put the finished arancini on a paper towel.
    arancini, Sicilian rice balls, rice balls