Sicilian Arancini
Golden Sicilian rice balls with a crisp breadcrumb shell, a saffron-scented rice filling and a molten heart of mozzarella. Makes 12.
About this dish
Arancini are Sicily's most famous street food. Their name means little oranges, after their golden colour and round shape, although around Catania they are often shaped like cones. Across the island you will find them filled with ragù and peas, ham and cheese, spinach or simply butter and mozzarella.
The rice is cooked like a risotto, flavoured with saffron, then chilled until firm so it can be shaped around the filling. Chilling is essential, as warm rice will not hold together.
This version uses a mozzarella filling, one of the most popular. It is also a brilliant way to use up leftover risotto.
Italian Gourmet note: Use a thermometer to keep the oil at 175C. Too cool and the arancini absorb oil; too hot and the outside browns before the cheese melts.
Ingredients
Tick off ingredients as you go.
Method
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Step 1
Cook the rice
Soak the saffron in a ladle of hot stock. Melt the butter in a wide pan, add the rice and stir for 1 minute, then add the stock a ladle at a time, stirring, for 16 to 18 minutes until the rice is tender and the liquid absorbed. Stir in the saffron stock and Parmigiano.
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Step 2
Cool and chill
Spread the rice on a tray, cool, then beat in 1 egg. Cover and chill for at least 2 hours, or overnight, until firm.
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Step 3
Shape the arancini
With damp hands, take a heaped tablespoon of rice and flatten it in your palm. Put a cube of mozzarella in the middle, then cover with more rice and press into a ball about the size of a small orange. Repeat to make 12.
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Step 4
Coat
Roll each ball in flour, then dip in the beaten eggs and roll in breadcrumbs. For an extra-crisp shell, dip in egg and crumbs a second time. Chill for 20 minutes.
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Step 5
Heat the oil
Heat the oil in a deep, heavy pan, no more than a third full, to 175C.
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Step 6
Fry
Fry the arancini 3 or 4 at a time for 5 to 6 minutes, turning, until deep golden and hot in the centre. Drain on kitchen paper.
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Step 7
Serve
Rest for 2 minutes, then serve warm with a sprinkle of salt.
Cook's tips
Leftover risotto works
Cold leftover risotto, such as mushroom or lemon risotto, makes excellent arancini.
Keep your hands damp
Wet hands stop the rice sticking and make shaping much easier.
Try a ragù filling
For the classic Palermo version, fill with a spoonful of thick ragù and a few peas.
Oven option
For a lighter version, spray the coated balls with oil and bake at 220C, 200C fan, for 25 minutes, turning halfway. They will be less crisp.
Storing and reheating
Shaped, uncooked arancini keep in the fridge for a day or freeze for up to a month. Fry from frozen at 165C for 8 to 10 minutes. Reheat cooked arancini in a hot oven for 15 minutes.
Questions about this recipe
Why do my arancini fall apart?
The rice was not cold or firm enough. Chill it for at least 2 hours, and keep the oil at a steady 175C.
Can I use leftover risotto?
Yes. Cold risotto is ideal. Mix in an egg and some Parmigiano before shaping.
Arancini or arancine?
Both are used. Palermo tends to use the feminine arancina, while eastern Sicily uses the masculine arancino.
Can I freeze arancini?
Yes. Freeze them coated but uncooked, then fry from frozen at a slightly lower temperature.
