Crispy on the outside, creamy and savoury within, arancini are one of Italy’s most beloved street foods. These golden rice balls — stuffed with rich ragù, melting mozzarella, and sweet peas — have been a staple of Sicilian cuisine for centuries. The name means “little oranges” in Italian, and once you see them fresh from the fryer, the comparison makes perfect sense.
This recipe follows the classic Sicilian ragù filling, made with a saffron-scented risotto base. Master the technique once, and the variations are endless.
A note on the rice
The key to a good arancino is a rice that binds well. Use a short-grain risotto rice such as Arborio or Carnaroli — both available in our shop. The starch released during cooking is what holds the ball together. Long-grain rice will not give you the same result.
Serves: 6–8 (makes approximately 10–12 arancini) Prep time: 45 minutes (plus at least 2 hours chilling) Cook time: 1 hour Difficulty: Intermediate
Ingredients
For the risotto base:
400g Arborio or Carnaroli risotto rice 1 litre good-quality chicken or vegetable stock, kept warm 1 small white onion, finely diced 2 tablespoons extra virgin olive oil 100ml dry white wine 50g unsalted butter 50g Parmigiano Reggiano, freshly grated 1 generous pinch of saffron threads (dissolved in 2 tablespoons warm water) Salt and white pepper to taste
For the ragù filling:
2 tablespoons extra virgin olive oil 1 small white onion, finely diced 1 small carrot, finely diced 1 celery stalk, finely diced 200g minced beef (or a mix of beef and pork) 100ml dry red wine 200g passata 100g frozen or fresh peas Salt, black pepper, and a pinch of nutmeg
For the coating:
100g plain flour 2 large eggs, beaten 150g fine breadcrumbs (pangrattato) Sunflower or vegetable oil, for deep frying
To finish:
150g fresh fior di latte mozzarella, cut into small cubes
Method
Step 1 — Make the ragù
Heat the olive oil in a heavy-bottomed saucepan over a medium heat. Add the diced onion, carrot, and celery and cook gently for 8–10 minutes until soft and translucent. Add the minced meat, breaking it up with a wooden spoon, and cook until browned all over. Pour in the red wine and let it bubble for 2 minutes. Add the passata, season with salt, pepper, and nutmeg, then reduce the heat to low and simmer for 25–30 minutes until thick. Stir in the peas for the final 5 minutes of cooking. Remove from the heat and leave to cool completely.
Step 2 — Make the saffron risotto
In a large, wide pan, heat the olive oil over a medium heat. Add the onion and cook gently for 5 minutes until softened. Add the rice and toast for 2 minutes, stirring constantly. Pour in the white wine and stir until absorbed. Add the warm stock one ladleful at a time, stirring continuously and waiting until each addition is absorbed before adding the next. This will take about 18 minutes. When the rice is just cooked through but still has a little bite (al dente), remove from the heat. Stir in the butter and Parmigiano Reggiano, then add the dissolved saffron. Season generously. Spread the risotto out on a large tray, cover with cling film, and refrigerate for at least 2 hours (or overnight). The rice must be cold and firm before you can shape the arancini.
Step 3 — Shape the arancini
Dampen your hands lightly with water. Take a generous handful of cold risotto (about 80–90g) and flatten it in the palm of your hand. Place a cube of mozzarella and a heaped teaspoon of ragù in the centre. Cup your hand and carefully fold the rice around the filling, pressing firmly to seal. Roll between both palms to form a smooth, compact ball. Repeat with the remaining rice and filling. Place the shaped arancini on a lined tray and refrigerate for 20 minutes to firm up.
Step 4 — Coat the arancini
Set up three shallow bowls: one with flour, one with beaten egg, and one with breadcrumbs. Working one at a time, dust each arancino in flour, then dip in beaten egg, then roll firmly in breadcrumbs, pressing to ensure an even, thorough coating. Return to the tray.
Step 5 — Fry
Heat at least 8cm of oil in a deep, heavy saucepan to 175°C. Fry the arancini in batches of 2–3, turning gently, for about 4–5 minutes until deep golden all over. Do not crowd the pan or the temperature will drop. Drain on kitchen paper and allow to rest for 2–3 minutes before serving — the filling will be extremely hot.
Tips and variations
Do not rush the chilling. Arancini made with warm risotto will fall apart when shaped and will not hold their coating. Overnight in the fridge is ideal.
For a lighter result, arancini can be baked rather than fried. Brush generously with olive oil and bake at 200°C (fan 180°C) for 20–25 minutes, turning halfway. They will not be quite as golden or crisp, but they are still excellent.
The ragù can be made a day ahead and kept in the fridge. Leftover ragù also freezes well.
For a vegetarian version, replace the meat ragù with a filling of sautéed mushrooms, spinach, and ricotta, or simply a spoonful of pesto and mozzarella.
Shop the recipe
To make arancini the authentic Sicilian way, you will want the right ingredients. Our shop stocks Carnaroli and Arborio risotto rice from Italy, Parmigiano Reggiano DOP, and fine Italian passata — everything you need to bring a little piece of Sicily to your kitchen.
Buon Appetito!
