Arancini Recipe | How to Make Authentic Sicilian Arancini

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.

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!