These Italian rice croquettes are a typical recipe from the island of Sicily. In fact, they're believed to have originated in the city of Messina.
Sicilian arancini are a traditional Italian recipe beloved both on the island and abroad. They resemble croquettes, but arancini are breaded and fried rice balls. They're filled with cheese, mainly mozzarella, and can be spiced up with a little ham, ragu, mushrooms, and much more.
They're a perfect excuse to make a lot of risotto and ensure there are leftovers to prepare. Once the risotto is ready, the trick to forming the balls as easily and quickly as possible is to wet your hands. This action makes the rice compact without sticking to your fingers. Then all that's left is to coat the risotto in the breadcrumbs, fry it, and enjoy.
While arancini with a minced meat ragu in the center is probably the most well-known version, often found in Italian restaurants around the world, a stroll through the streets of southern Italy reveals countless ways locals have adapted the recipe based on their most popular local produce.
For example, it's not uncommon to find caciocavallo cheese, a stretched, teardrop-shaped curd typical of the Puglia region, or Provolone, a semi-hard cheese favored in Naples; some arancini are even made with fish ragù, like the popular baccalà (cod).
What to serve with Sicilian arancini?
Did you know that arancini are often served as an appetizer? Yes, a perfect appetizer to share. Although some people also eat them with a salad. A delicious and healthy combination.
You can also make a sauce to accompany your arancini. A spicy sauce will go perfectly with them!
We can make Sicilian arancini in advance, let the breading dry in the air, and fry them just before serving. This is when they're most delicious and when the filling melts due to the heat.
Arancini can be served as a first course, but if you want to serve them as an appetizer, try making them small and bite-sized. Afterward, there's nothing like a light Italian meat or fish specialty, such as vitello tonnato , and for dessert, a sweet treat like cannoli, tiramisu, or a good panna cotta.
And what to wash down this Italian specialty with? From white wine to red wine, or even a cocktail or beer. It all depends on the recipe for the arancini: whether they're made with meat or fish.
If you're interested in learning how to make them, be sure to check out this arancini recipe!
Preparation Time: 10 minsCooking time: 40 mins
Servings: 4 servings
Calories per serving: 155 calories per 100 gms
Ingredients:
4 cups rice
1 tomato
2 eggs
1 tbsp butter
1 tsp garlic
Saffron strands
150 ml wine
1 cup cheese
1 cup breadcrumbs
1 cup parsley
Salt to taste
Oil
Recipe Method:
Place rice and 6 cups of water in a large saucepan and bring to a boil. Reduce heat to a medium-low and cook covered, stirring often, until water is absorbed. Transfer to a large bowl. Set aside until completely cooled.
Heat butter in a large pan and fry rice with garlic until golden and fragrant. Add wine, saffron, and half of the water. Stir and simmer on low heat until the liquid is absorbed. Add remaining water, tomato, and salt. Stir until the liquid is absorbed. Stir eggs into rice. Mix in half of the cheese and transfer to a bowl. Leave until slightly warm.
Smash the mixture slightly and shape into 4 balls. Make a hole into each ball and fill with cheese. Seal the balls around the cheese and roll into bread crumbs. Heat oil in a frying pan and using a spoon, gently lower one rice ball at a time into hot oil. Fry the balls, until golden brown and crispy from all sides. Remove from the pan and place on absorbing sheet. Serve hot.
Notes & Tips
There are variations on the breading : the oldest recipes used a batter of flour and water to coat the arancini before rolling them in breadcrumbs.
In the traditional Sicilian recipe, only saffron is added to the rice. Today, however, some people also prepare arancini with risotto, especially when they want to flavor the rice shell as well: I did this in my pumpkin arancini.
The beloved arancini are celebrated by Sicilians across the island on the Christian festival commemorating Saint Lucy , the patron saint of the city of Syracuse , Sicily, on December 13.
Tradition demands the consumption of whole grains on this day, and therefore bread and pasta are not allowed, so locals call it 'arancini day' for good reason: bakeries close their doors, and numerous delis and street stalls offer delicious arancini in all its forms, filling the air with the savory aroma of these fried rice croquettes on every street.
Conservation
You can store cooked rice arancini in the refrigerator for a couple of days. Alternatively, you can prepare the rice the day before, cover it with plastic wrap, and let it rest overnight in the refrigerator.
You can freeze them raw if you've used all fresh, unthawed ingredients and fry them directly from frozen when needed. In this case, we recommend making them slightly smaller so they cook evenly.
Frequently Asked Questions
What can I do to prevent arancini from opening during cooking?
Be sure to let the rice cool completely after cooking. If you assemble the arancini while the rice is still hot, the dough may not come together properly and may open up when dropped into the boiling oil.
What is the difference between arancino and arancina?
They're simply two different ways of calling the same thing. The feminine form is more common in the Palermo area, the masculine one around Mount Etna. The shape also varies slightly: the arancina is round, the arancino is pointed.
How can I reheat already fried arancini?
You can bake them at 180°C for 5-10 minutes, until the crust becomes golden brown.
Why aren't arancini crispy after frying?
To achieve perfect, crispy frying, make sure the oil is at the right temperature, around 170°C. This is the only way to fully extract the moisture, resulting in crispy fried food.
