Arancini
Sicily beloved street food: golden orbs of saffron-tinted risotto stuffed with ragu, peas, and melting mozzarella, fried to crackling perfection. Their name means little oranges, describing their golden appearance.
- 2 cupsarborio rice
- 4 cupschicken broth(warm)
- 0.5 cupwhite wine
- 0.5 cupParmesan(grated)
- 2 largeeggs(beaten, divided)
- 4 ozmozzarella(cut into 1/2-inch cubes)
- 1 cupall-purpose flour
- 2 cupspanko breadcrumbs
- vegetable oil(for frying)
- marinara sauce(warm, for serving)
Risotto must be made ahead and chilled - warm rice won't hold shape. Formed balls can be breaded and frozen up to 1 month. Fry from frozen, adding 2 minutes.
- 1Make risotto: toast rice in oil, add wine until absorbed, then ladle in broth gradually, stirring until creamy
- 2Off heat, stir in Parmesan and 1 beaten egg
- 3Spread on sheet pan and refrigerate until completely cold, at least 2 hours
- 4Scoop golf ball-sized portions, press cube of mozzarella into center, and form into balls
- 5Set up breading station: flour, remaining beaten egg, breadcrumbs
- 6Roll each ball in flour, dip in egg, coat in breadcrumbs
- 7Heat 3 inches oil to 350°F
- 8Fry in batches until deep golden brown, about 4-5 minutes
- 9Drain on paper towels
- 10Serve hot with marinara sauce
Day-old risotto works best - fresh is too wet. Compact the rice firmly around cheese or it will leak. Double-breading creates extra crispy shell. Oil must be hot enough or rice absorbs too much fat. The mozzarella should be stringy-melty inside.
Arancini are said to have originated in 10th-century Sicily during Arab rule — the period when Arab administrators introduced rice cultivation, saffron, and new spice trading routes to the island. Wikipedia and multiple Sicilian food sources confirm that Arab colonists introduced the rice that forms arancini's base, initially serving it in communal bowls with meat and vegetables at shared tables. During the subsequent Norman occupation of the 12th century, the preparation of breading and frying the rice balls was added, creating the portable street food format that has persisted for nearly a millennium. The name arancini (singular: arancino or arancina depending on the Sicilian city) derives from the Italian arancia, meaning orange, reflecting both the ball's golden color after frying and the saffron-tinted rice within. The regional shape debate is real and seriously contested: in Palermo and western Sicily, arancine are round; in Catania and eastern Sicily, arancini are conical, supposedly inspired by the silhouette of nearby Mount Etna. In Palermo, Siracusa, and Trapani, arancini are the traditional food for the Feast of Santa Lucia on December 13th, commemorating a 1646 grain ship's arrival that ended a severe famine — on this day bread and pasta are set aside and rice preparations are celebrated.