The Sicilian arancini are one of the most famous and beloved dishes of Sicilian cuisine. These delicious rice spheres, crispy on the outside and with a soft and flavorful heart, represent a true symbol of the island's gastronomic culture. Preparing them at home takes a bit of time, but the final result will be a true satisfaction! Discover our recipe and bring the authentic taste of Sicily to your table.
Ingredients for about 12 arancini
For the rice:
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1 kg of rice (Originario or Arborio)
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2 liters of vegetable broth
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100 g of butter
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100 g of grated Parmigiano Reggiano
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1 sachet of saffron
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Sale q.b.
For the ragù filling:
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300 g of ground meat (beef or a mix of beef and pork)
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200 g of tomato puree
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100 g of peas
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1 onion
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1 carrot
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1 celery stalk
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50 ml of red wine
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2 tablespoons of extra virgin olive oil
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Salt and pepper to taste.
For the breading:
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200 g of 00 flour
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3 eggs
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Breadcrumbs to taste
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Seed oil for frying
Step by step preparation
1. Preparation of rice
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Cook the rice in vegetable broth, adding a pinch of salt. When the broth has almost completely absorbed, add the butter, Parmesan, and saffron dissolved in a bit of hot broth.
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Mix well to obtain a creamy rice, then spread it on a baking tray and let it cool completely.
2. Preparation of the ragù
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In a pan, sauté finely chopped onion, carrot, and celery with olive oil.
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Add the ground meat and sauté. Deglaze with red wine and let it evaporate.
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Combine the tomato puree, peas, a pinch of salt and pepper, then simmer for about 30 minutes.
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Let the ragù cool down before using it as a filling.
3. Training of arancini
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Take a handful of rice and shape it in the palm of your hand to form a bowl.
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Add a tablespoon of ragù and, if you want, a cube of mozzarella for a gooey center.
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Close the rice around the filling, forming a ball or a cone shape, typical of Eastern Sicily.
4. Breading and frying
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Pass each arancino first in the flour, then in the beaten eggs, and finally in the breadcrumbs, making sure it is well coated.
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Fry the arancini in plenty of hot oil until they become golden and crispy. Drain them on paper towels.
Serve and enjoy your arancini
Your homemade Sicilian arancini are ready! Serve them hot to fully appreciate the contrast between the crispy exterior and the soft filling. Perfect as an appetizer, main dish, or finger food during a party, Sicilian arancini are always a winning choice.
Final advice
To make the preparation easier, you can cook the rice and the ragù the day before and assemble the arancini the next day. And if you want to be bold, try creative variations with fillings like pistachio, mushrooms, or cheeses!
