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Arancini Recipe | How to Make Authentic Sicilian Arancini

Updated: Jul 19, 2021

In Sicily, arancini (or arancine in Palermo) come in many varieties with different fillings. This recipe is for the most classic preparation, with a hearty ragù surrounded by a fried ball of saffron-flavored rice.

Arancini | Authentic Sicilian Arancini Recipe

Watch the Pasta Grammar video where we make this recipe here:

Makes 10-12 arancini.

For this recipe, you will need:

- 1 large carrot, diced

- 1 stalk celery, diced

- 1/2 white onion, diced

- 3 tbsp olive oil

- 1/2 lb (225g) ground beef

- 1/2 lb (225g) ground pork

- 1/2 cup (120ml) white wine

- 1 tsp ground cloves

- 2-3 bay leaves

- Salt

- Fresh black pepper

- 4 tbsp (65g) tomato paste

- 1/4 cup (30g) frozen peas

- 2 oz. (55g) grated caciocavallo cheese (substitute a sharp provolone if you can't find it)

- 2 3/4 cups (500g) arborio rice

- 1 tsp (1g) saffron

- 4 tbsp (50g) unsalted butter

- All-purpose flour for battering

- Bread crumbs for battering

- Vegetable oil for frying

In a large saucepan, sauté the carrot, celery and onion in 3 tbsp olive oil for 2-3 minutes, or until the onion is tender and slightly transparent.

Add the ground beef and pork. Sauté until the meat is browned, then add the white wine. Bring to a simmer and allow to cook for 3-5 minutes, or until the smell of alcohol has evaporated. Add the ground cloves and bay leaves, then salt and pepper to taste.

Mix the tomato paste with 2 cups of water. Add this into the ragù, along with the frozen peas. Simmer, partially covered, until the sauce thickens and most of the excess moisture has evaporated, about 2 hours. Turn the heat off, stir in the caciocavallo cheese, and set aside to cool.

In a large pot, combine the rice with the saffron, butter, 3 tsp (15g) salt, and 5 1/3 cup (1250ml) water. Bring to a simmer, covered, and allow to cook until the rice has fully absorbed the liquid, about 20-30 minutes. Spread the rice on a large baking sheet and allow to cool.

Meanwhile, prepare your batter dips. In one bowl, mix about 1/4 cup all-purpose flour with enough water to make a thin batter. You may need to make more as you go, so be sure to have flour on hand. Fill a separate bowl or plate with bread crumbs.

Before assembling the arancini, wet your hands to prevent the rice from sticking. Take a palmful of rice and use your fingers to form a shallow hollow in the center. Place a generous pinch of ragù in the center, then close the arancino with another palmful of rice. Roll into a smooth ball.

Dip the arancino first into the batter, then into the breadcrumbs. Be sure the entire ball is coated in both. When finished, place the arancino on a baking sheet while you make the rest.

To fry, fill a saucepan with just enough vegetable oil to submerge the arancini. Bring the oil up to a high temperature. If you want to be precise, use a thermometer to reach 350 degrees F (175 C). We prefer a simpler method, though: when a bread crumb dropped in the oil starts to bubble immediately, the oil is ready to fry!

Working in small batches or one at a time, carefully drop each arancino into the oil. Fry, turning occasionally with a fork, until golden brown. Remove with a slotted spoon to a paper towel to dry.

Serve warm. Buon appetito!

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3 komentáře

Pauline Simpson
Pauline Simpson
10. 10. 2021

First time I've made Arancini and these turned out great. Love your recipes thank you

To se mi líbí

A.j. Alberti
A.j. Alberti
19. 7. 2021

Simple typo but bound to confuse someone. Temperature of the frying oil should be 350⁰F, not 35- as printed.

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Pasta Grammar
Pasta Grammar
20. 7. 2021
Reakce na

Thank you for catching that!

To se mi líbí
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