Arancini di Riso: Sicilian Rice Balls with Saffron and Melted Cheese
Category: Appetizers
Servings: 12
Arancini di riso, the iconic Italian rice balls, are a mouthwatering specialty that hail from Sicily. Crispy on the outside, with a tender, flavorful rice center and a molten, cheesy filling, they’re the perfect appetizer or party treat. Made with saffron-infused rice, a savory meat and pea ragù, and gooey cheese, these arancini are sure to become a favorite at any gathering.
The following recipe provides a detailed and step-by-step guide to crafting these exquisite, golden-crusted delights. Follow the instructions closely, and soon you’ll be indulging in homemade arancini that taste as though they came straight from a Sicilian kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Saffron | 1 pinch |
| Butter | 30g |
| Vialone Nano Rice | 500g |
| Fine Salt | 1 pinch |
| Water | 2L |
| Caciocavallo Cheese | 100g |
| Salt | to taste |
| Black Pepper | to taste |
| Onion (finely chopped) | ½ |
| Butter | 25g |
| Ground Pork | 100g |
| Extra Virgin Olive Oil | to taste |
| Tomato Passata | 200ml |
| Peas | 80g |
| Caciocavallo Cheese (cubed) | 50g |
| Red Wine | 50ml |
| Cooked Ham (cubed) | 30g |
| Mozzarella | 60g |
| All-Purpose Flour (for batter) | 200g |
| Fine Salt | 1 pinch |
| Water | 300ml |
| Breadcrumbs | to taste |
| Vegetable Oil (for frying) | to taste |
Instructions
Step 1: Prepare the Rice
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Begin by cooking the Vialone Nano rice. In a large pot, bring 2 liters of water to a boil and add a pinch of salt. Once the water is boiling, add the rice and let it cook for around 15 minutes, until all the water is absorbed. The key here is to ensure the rice is dry and compact, which will help it bind together when you shape the arancini. This method results in a rice that’s firm and slightly sticky, perfect for shaping.
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Once the rice is cooked, dissolve the saffron in a tiny amount of hot water, then stir it into the cooked rice, ensuring even distribution. Add 30g of butter and stir in 100g of grated Caciocavallo cheese for a rich, creamy texture. Mix everything well to combine, then spread the rice out onto a large shallow tray. Allow the rice to cool completely, which should take at least a couple of hours.
Step 2: Make the Meat and Pea Ragù
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In a large skillet, heat 2 tablespoons of olive oil and 25g of butter over medium heat. Once the butter has melted and the oil is hot, add the finely chopped onion and sauté until it becomes translucent, about 4-5 minutes.
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Add the 100g of ground pork to the pan. Break it up with a spoon and cook until it’s browned and fully cooked through, about 8 minutes.
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Pour in the 200ml of tomato passata, stirring to combine. Season with salt and pepper to taste. Let this simmer for about 10 minutes to allow the flavors to meld together. At this stage, add the 80g of peas. Stir again and continue to cook for another 10 minutes, adding a splash of red wine and stirring occasionally. The ragù should thicken and become a rich, savory filling.
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Once the ragù is thick and flavorful, remove it from the heat and let it cool.
Step 3: Assemble the Arancini
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Once the rice has cooled completely, it’s time to shape the arancini. To make the process easier, fill a small bowl with water. This will help keep your hands moist as you work with the rice, preventing it from sticking.
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Take a couple of tablespoons of rice (about 120g per ball) and place it in the palm of your hand. Gently flatten the rice to form a small cup.
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Place a spoonful of the prepared ragù into the center of the rice. Then, add a cube of Caciocavallo cheese and a piece of mozzarella into the center of the ragù for extra creaminess. Finally, top with a cube of cooked ham. Gently close the rice around the filling, shaping it into a round ball, ensuring the filling is completely sealed inside.
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Repeat the process with the remaining rice and filling ingredients. You should have around 12 arancini once all the rice is used up.
Step 4: Prepare the Batter and Fry
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In a small bowl, combine 200g of all-purpose flour with a pinch of salt. Gradually add 300ml of water to the flour mixture, whisking until you achieve a smooth, lump-free batter. The consistency should be similar to a pancake batter—thick enough to coat the arancini but not too runny.
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Roll each rice ball in the batter, making sure it’s fully coated.
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Next, prepare for frying. Heat vegetable oil in a deep-frying pan or pot to 170°C (340°F). You can test the temperature by dropping a small piece of bread into the oil—it should brown in about 30 seconds.
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Carefully lower the battered arancini, one at a time, into the hot oil. Don’t overcrowd the pan—fry only one or two at a time to ensure they cook evenly. Fry the arancini for 3-4 minutes, turning them occasionally until they’re golden brown and crispy on all sides.
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Once fried, remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy!
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Arancini di riso are best served hot, so be sure to enjoy them immediately while the outside is crispy and the inside is gooey with melted cheese.
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These golden, crispy rice balls are perfect for sharing as an appetizer or a snack at your next gathering. Serve with a simple marinara sauce or enjoy them as is.
Tips for Success:
- Rice Texture: Make sure the rice is cooked until all the water is absorbed. This helps the rice become sticky and firm, which is essential for forming perfect arancini.
- Cooling Time: Don’t skip the cooling step for the rice—allow it to come to room temperature or even chill it in the fridge for a couple of hours to make it easier to shape.
- Oil Temperature: Always maintain the oil at the correct temperature for frying. If it’s too hot, the arancini will burn before they cook through. If it’s too cool, they may become greasy.
- Filling Variations: Feel free to experiment with the fillings. Traditional arancini often contain ragù and cheese, but you can also try variations with spinach, mushrooms, or even a simple mozzarella filling for a vegetarian version.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Protein | 10g |
| Carbohydrates | 30g |
| Fat | 14g |
| Saturated Fat | 6g |
| Fiber | 2g |
| Sodium | 350mg |
| Sugars | 2g |
Conclusion
Making arancini di riso is a labor of love that rewards you with one of the most beloved dishes from Sicilian cuisine. With its layers of rich flavors, from the saffron-scented rice to the savory meat and cheese filling, each bite is an experience. These crispy rice balls are a fantastic dish to prepare for a gathering or to enjoy with loved ones. The combination of textures—crunchy on the outside, soft and gooey on the inside—makes them irresistible. Whether you’re serving them as an appetizer, party snack, or a casual meal, arancini will always be a crowd-pleaser.
