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Italian Rice Balls, or Arancini di Riso, are a classic Sicilian staple that we love to have for Sunday dinner. Parmesan risotto-style rice is stuffed with my homemade ragù with peas, then breaded and deep-fried until golden brown and crispy!
What Are Arancini?
Arancini Rice Balls, Arancine or Arancini di Riso are fried Italian Rice Balls originating in Sicily, Italy. They started as a popular Sicilian street food and were served in restaurants, cafes, and pizzerias everywhere.
"Arancini di Riso" literally means little oranges of rice and perfectly describes their shape and size. They are traditionally stuffed with ragù (meat sauce) with cheese and peas, though you can now find many variations.
My family loves arancini as an appetizer or side dish for Sunday dinners and holiday dinners alongside main courses like Hearty Italian Lasagna and Baked Italian Stuffed Calamari. They are crispy and delicious on the outside and creamy and meaty in the middle, which is my favorite flavor and texture combo. Each bite is pure perfection!
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Key Ingredients and Notes
- Rice - I highly recommend using arborio rice or carnaroli rice for arancini. They are both short-grain rice with a high starch content used for Creamy Mushroom Risotto and Roasted Leek and Asparagus Risotto, and are high in starch. This is what gives both risotto and arancini their creamy texture. Leftover risotto can be used; if you have it on hand, you will need approximately 6 cups.
- Ragù - This homemade meat sauce is made with ground beef and peas. If you have leftover Sunday Sauce or store-bought sauce, you can simmer that with the meat and then mix in the peas. You want it to be pretty thick, so reduce it.
- Cheese - I mix Parmesan cheese with the risotto to make it creamy and cheesy. You can add cubes of mozzarella cheese into the middle with the meat to make them EXTRA cheesy.
Possible Variations
- Vegetarian - Simmer the peas in marinara sauce along with other veggies, like mushrooms and fresh spinach, until the sauce reduces, and use that as your filling. You can also mix a bit of marinara with shredded mozzarella, or use mozzarella cubes as a cheesy stuffing.
- Ground Meat - Use ground turkey or ground sausage instead.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make This Sicilian Arancini Recipe
Prepare the ragù - Sauté veggies in oil, and add the ground beef, breaking it into pieces as it browns. Then, stir in the tomato puree, and simmer until the sauce reduces and is slightly thickened. Mix in the peas, and set aside to cool.
Make the risotto - Toast the rice in olive oil. Then, add chicken stock or chicken broth (or vegetable broth), and bring the rice to a boil. Reduce the heat to a simmer, and cook the rice to al dente. Spread the cooked rice in an even layer on a rimmed baking sheet, and chill in the fridge.
Create the filling - Mix the cooled rice with eggs and Parmesan cheese. Then, grab a handful of rice, and shape the rice mixture between your palm. Use wet hands to prevent sticking!
Add the ragù - Create a small well in the center of the rice ball, and spoon ragù with peas in the center. Wrap the rice around the filling, and shape it into a ball. Repeat, using all the rice and filling.
Bread - Whisk eggs in a shallow bowl, add flour to a second bowl, and arrange bread crumbs in a third bowl. Roll the rice balls in flour, followed by the egg mixture and then the breadcrumbs.
Fry arancini - Working in batches, fry the rice balls in a neutral, high-heat oil, such as vegetable oil, until they're golden brown on all sides. Drain the crispy rice balls on paper towels, letting them absorb excess oil, and enjoy!
Amanda's Expert Tips
- Save time. Make the sauce and rice at the same time or make them the day before to save time on prep.
- Prevent thick breading. Tap or shake off excess flour, egg, and breadcrumbs so the breading doesn't get too thick and fall off. Use food-safe latex gloves for this step to help keep your hands clean!
- Use hot oil. Use a large pot or Dutch oven, filling it with enough oil to coat the balls. Let it heat to 350°F, and keep it at that temperature to achieve crispy rice balls that are soft in the center.
Serving Suggestions
For us, it's a family tradition to serve these rice balls as an appetizer with Braciole or seafood. However, we also enjoy them as a main dish with Homemade Pasta. Or, add them to appetizer platters with Italian Celery Salad, Italian Flabread Pizza, and other bites.
How to Make Arancini Ahead of Time
Unfried - The rice balls can be shaped and breaded a day or two before frying. Store them on a sheet pan, wrapped in plastic wrap, then take them out while the oil heats.
Fried - Fry the arancini, let them cool completely, and then store them on a sheet pan wrapped in plastic wrap in the refrigerator. Reheat them in a 400˚F oven for about 10-15 minutes.
Freeze - Individually wrap the balls after they cool and store them in an airtight container in the freezer for up to 2 months. Thaw frozen balls completely in the refrigerator and then reheat as directed above.
How to Store and Reheat Leftover Rice Balls
Leftover rice balls should be stored in an airtight container in the refrigerator. They will last about 3-5 days and can be reheated in the microwave, oven, or air fryer.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Classic Italian Recipes
If you loved this Italian Rice Balls Recipe, check out these other classic Italian recipes that I know you will love too!
- Homemade Italian Herb Focaccia - An herbaceous, fluffy bread with crisp edges.
- Beef Short Rib Ragu with Pappardelle - Slow cooker to perfection and served over freshly cooked pasta for a family-friendly comfort food.
- Authentic Italian Manicotti with Crepes - Authentic manicotti shells made from crepes are stuffed with a rich cottage cheese filling.
- Crispy Baked Eggplant Parmesan - Sliced eggplant is breaded and baked until crispy and golden brown with homemade marinara sauce and plenty of cheese.
Recipe
Italian Rice Balls Recipe (Arancini di Riso)
Ingredients
Meat Ragu Filling
- 2 Teaspoons olive oil
- ¼ cup diced yellow onion
- ⅛ cup diced carrots
- ⅛ cup diced celery
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces ground beef
- 14 ounces tomato puree
- ½ cup frozen peas
Risotto Rice
- 1 Tablespoon olive oil
- 2 cups arborio rice, or carnaroli rice
- 5 cups chicken stock , or broth
- 2 large eggs, slightly beaten
- 2 cups grated parmesan cheese
Assembly
- 4 large eggs
- 1 cup all purpose flour
- 2 cups plain breadcrumbs
- 1-2 quarts vegetable oil, for frying
- Italian gravy, or marinara for serving
Instructions
Ragù Meat Filling
- Heat a large skillet on the stovetop over medium heat with the olive oil. Add in the onions, carrots and celery and season with the salt and pepper. Saute the vegetables for 3-5 minutes until they start to soften.
- Add the ground beef and cook, while breaking it up, for 2-3 minutes until browned and cooked through.
- Add the tomato puree and stir to combine. Reduce the heat to medium low and let simmer for 30-45 minutes until reduced and slightly thickened.
- Stir in the frozen peas and cool completely in the refrigerator.
Parmesan Risotto Rice
- Heat a saucepan over medium heat with the olive oil.
- Once the oil shimmers in the pan, add the rice and toast for 3-5 minutes, stirring occasionally, until slightly browned.
- Stir in the chicken stock or broth and bring to a boil over medium high heat. Reduce the heat to medium low and let simmer uncovered for 12-15 minutes. The rice should be al dente and most of the liquid absorbed.
- Spread the cooked rice into an even layer on a sheet pan and cool completely in the refrigerator.
- Once cooled, mix in a large bowl with the eggs and parmesan.
Assembling the Arancini
- Wet your hands and then flatten a small handful of the rice in the palm of your hand and create a small well in the center.
- Spoon a little bit of the ragù mixture into the middle and wrap the rice around it, using your hands to gently form it into a ball with the filling in the middle. Make small to medium sized balls for an appetizer or side dish and larger balls for a main dish.
- Place the formed ball onto wax or parchment paper and repeat with the remaining rice mixture.
- Set up a breading station with three small bowls or shallow dishes. Whisk the eggs in one dish, place the flour in another and the breadcrumbs in the third.
- In a large heavy bottomed pot or deep fryer, heat the oil over medium heat to 350˚F.
- While the oil is heating, bread the rice balls by rolling them around in the flour, then dipping them into the egg, and then lastly rolling them around in the breadcrumbs. Make sure to coat them completely on all sides and shake off any excess before moving to the next step.
- Working in batches, fry the arancini in the hot oil, for 2-4 minutes. Gently roll them around in the oil, until they are golden brown on all sides.
- Use a slotted spoon to remove the arancini and then place them on paper towels to drain the excess oil.
- Serve immediately on top of sauce or with the sauce on the side for dipping.
Notes
- Vegetarian - Simmer the peas in marinara along with other veggies, like mushrooms and fresh spinach until reduced and use that as your filling. You can also mix a bit of marinara with shredded mozzarella to use as a cheesy stuffing.
- Make Ahead - The sauce and rice can be made the day before to save time. The rice balls can also be breaded and stored unfried on a sheet pan wrapped in plastic 1-2 days ahead of time. To fry the balls ahead of time, follow the instructions for cooking, then cool them completely. Store them on a sheet pan wrapped in plastic wrap in the refrigerator no more than 1 day ahead of time.
- Freeze - To freeze, wrap the fried and cooled arancini individually in plastic wrap and store them in an airtight container in the freezer for up to 2 months. Thaw frozen balls completely in the refrigerator before reheating.
- Leftovers - Keep in an airtight container in the refrigerator for 3-5 days.
- Reheating - Reheat leftover or made ahead arancini in a 400˚ oven for 10-15 minutes until heated through.
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