How to Make a Traditional Sicilian Arancini with a Melty Center
When it comes to Italian street food, Sicilian arancini are the ultimate comfort dish. These golden, crispy rice balls filled with delicious ingredients are loved by people all over the world. The best part? The melty center that surprises you with every bite! Arancini are perfect as an afternoon snack, appetizer, or even a hearty meal. In this easy-to-follow guide, we’ll walk you through how to make traditional Sicilian arancini with a cheesy, gooey center.
What Are Arancini?
Arancini are a popular, traditional dish from Sicily, Italy. The word “arancini” means “little oranges” in Italian, named after their round shape and golden color when fried. These rice balls are made with risotto and stuffed with various fillings, like meat sauce, mozzarella, peas, or mushrooms. They are then rolled in breadcrumbs and deep-fried to perfection.
In this recipe, we’re focusing on a classic arancini with a cheesy center, but feel free to experiment with other fillings once you get the hang of it!
Ingredients You’ll Need
Here’s what you’ll need to make about 12 arancini:
For the Rice:
- 2 cups Arborio rice (the type of rice used for risotto)
- 4 cups chicken or vegetable broth
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- A pinch of salt
For the Filling:
- 12 small cubes of mozzarella cheese (or more if you’re a cheese lover)
- Optional: a few tablespoons of cooked ground meat or peas for additional texture and flavor
For Breading:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
For Frying:
- Vegetable oil (enough for deep frying)
Step-by-Step Instructions
Step 1: Cook the Rice
Start by cooking the Arborio rice. Bring the chicken or vegetable broth to a boil in a medium-sized pot. Add the rice and cook it over medium heat until all the liquid is absorbed and the rice is tender—about 15–20 minutes. Stir frequently so the rice doesn’t stick to the bottom of the pot.
Once the rice is done, mix in the butter, Parmesan cheese, and a pinch of salt. You want the rice to be creamy and flavorful! Let the rice cool for about 30 minutes. Cooling makes it easier to shape later.
Step 2: Prepare the Filling
Cut your mozzarella cheese into small cubes—about 1 inch in size. If you’d like to add meat or peas, make sure they’re fully cooked and ready to go. Keep these aside for the stuffing step.
Step 3: Shape the Arancini
Now comes the fun part: shaping the arancini. Wet your hands slightly to prevent sticking. Grab a small handful of rice (about the size of a golf ball) and flatten it slightly in your palm. Add one cube of mozzarella (and optional filling) to the center of the rice. Carefully close the rice around the filling and shape it into a ball. Make sure all the edges are sealed so the filling doesn’t leak out while frying.
Repeat this process until you’ve shaped all the arancini.
Step 4: Bread the Arancini
Set up your breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, add the beaten eggs. In the third bowl, put the breadcrumbs.
Take each rice ball and roll it in the flour first, coating it evenly. Next, dip it into the beaten egg, making sure it’s fully covered. Finally, roll it in the breadcrumbs to create a crispy outer layer. Set the breaded arancini aside on a plate.
Step 5: Fry to Golden Perfection
Heat the vegetable oil in a deep pot or skillet to about 350°F (175°C). You’ll know the oil is ready when you drop a breadcrumb in and it sizzles immediately.
Carefully lower a few arancini into the hot oil, making sure not to overcrowd the pot. Fry them for about 3–4 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess grease.
Step 6: Serve and Enjoy!
Once your arancini have cooled slightly, it’s time to enjoy them! Serve them with marinara sauce on the side for dipping or eat them as they are. When you take a bite, you’ll be greeted by that irresistible melty mozzarella center. Yum!
Tips for Success
- Cool the Rice Completely: Warm rice can be hard to shape, so letting it cool completely will make the process much easier.
- Seal Well: Make sure the rice ball is sealed tightly around the filling to avoid leaks while frying.
- Test the Oil: If the oil is too hot, the outside will burn before the inside heats up. Use a thermometer or test with a small piece of bread.
- Custom Fillings: Don’t be shy! Try fillings like prosciutto, mushrooms, or even spinach for a twist.
Final Thoughts
Making Sicilian arancini may seem intimidating at first, but with a little practice, you’ll master it in no time. These crispy, melty rice balls are perfect for sharing with family and friends—they’re sure to impress everyone who tries them! So grab your ingredients and get cooking. After all, nothing beats homemade arancini straight out of the fryer.
Buon appetito!
