Arancini (Fried, Stuffed Italian Rice Balls)
Classic Sicilian rice balls filled with ragu and cheese, then fried to perfection.
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- •RiceUse a type made for Arancini or mix two types
- •2 L Vegetable broth
- •Saffron
- •Fine salt
- •Butter
- •Ground beef
- •OnionFinely chopped
- •CarrotFinely chopped
- •CeleryFinely chopped
- •Dry white wine
- •Tomato puree
- •Concentrated tomato paste
- •Peas
- •Salt
- •Black pepper
- •Caciocavallo cheeseCubed
- 1
Cook the rice in hot vegetable broth with saffron and fine salt until all the broth is absorbed.
30 min
- 2
Turn off the heat and stir in the butter. Spread the rice out to cool and chill in the fridge.
10 min
- 3
In a heavy pot, brown the ground beef. Add butter, onion, carrot, and celery. Cook until soft.
15 min
- 4
De-glaze with dry white wine and let the alcohol evaporate. Add tomato puree and concentrated tomato paste. Simmer for 1-2 hours, adding broth or water if needed.
2h 0m
- 5
Stir in the peas, season with salt and pepper, and let the ragu cool.
10 min
- 6
Mix cubes of caciocavallo cheese into the ragu.
5 min
- 7
Use a mold to shape the rice into cones or teardrops, fill with ragu, and seal with more rice.
15 min
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Pizza
Any style of pizza