Arancini (Fried, Stuffed Italian Rice Balls)
Classic Sicilian arancini with a savory ragu filling.
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- •2 L Vegetable broth
- •Saffron
- •Fine salt
- •500 gram Roma rice
- •500 gram Originario rice
- •Butter
- •Ground beef
- •OnionFinely chopped
- •CarrotFinely chopped
- •CeleryFinely chopped
- •Dry white wine
- •Tomato puree
- •Concentrated tomato paste
- •Peas
- •Salt
- •Black pepper
- •Caciocavallo cheese(optional)Cubed
- •FlourFor batter
- •WaterFor batter
- •Breadcrumbs
- •OilFor frying
- 1
Cook the rice in hot vegetable broth with saffron and fine salt. Stir often.
30 min
- 2
Once the broth is absorbed, stir in butter and cool the rice.
10 min
- 3
Prepare the ragu by browning ground beef, then add onion, carrot, and celery. Cook until soft.
10 min
- 4
Add dry white wine and let the alcohol evaporate. Add tomato puree and paste, simmer for 1-2 hours. Add peas, salt, and pepper.
2h 0m
- 5
Mix cubes of caciocavallo cheese into the ragu.
5 min
- 6
Shape the rice into balls using a mold or by hand, fill with ragu, and seal.
30 min
- 7
Prepare a batter with flour and water. Dip each rice ball in the batter, then roll in breadcrumbs.
10 min
- 8
Deep fry the arancini in oil at 190°C (375°F) until golden and crispy.
10 min
- 9
Drain on paper towels and let rest before serving.
5 min
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