Sicilian arancini with mozzarella and tomato sauce Recipe
Arancini are crispy rice balls from Sicily, filled with stretchy mozzarella and served with a simple tomato sauce. In Italy they’re often eaten as a street snack or small party dish – a bit like our croquettes, only made with rice. They’re perfect for house parties, as you can eat them with your hands and inside there’s a pleasantly creamy centre.
Sicilian arancini combine creamy risotto with a crunchy coating, creating a small but very satisfying snack with gooey cheese in the middle. It’s one of the most iconic street food dishes of southern Italy – perfect for eating on the go, but also for long evenings with wine. The contrast between the golden, crispy shell and the soft, cheesy centre with a simple tomato sauce makes it hard to stop at just one ball.
Chef's tips
Cook the rice only until al dente – if it’s too soft, the balls will fall apart, and if it’s too hard, it won’t have time to bind together during frying. Before shaping the arancini, the rice mixture should be completely cooled, ideally chilled in the fridge, which makes it easier to form firm balls. Keep an eye on the oil temperature: if it’s too low, the arancini will soak up fat and be heavy; if it’s too hot, the coating will burn before the centre heats through.
How to serve
Serve arancini with bowls of thick tomato sauce, for example seasoned with oregano and chilli flakes, so everyone can dip their own. To drink, a light red wine like Nero d’Avola works well, or simply chilled beer if you’re serving them at a house party. For larger gatherings, arrange the arancini on a big board alongside olives, a cheese board and simple salads – they disappear from the plate faster than crisps.
Ingredients
- risotto rice (e.g. arborio) can be regular round rice - 250 g
- vegetable or chicken stock warm - 700 ml
- onion finely chopped - 0.5 piece
- butter - 30 g
- grated Parmesan or another hard aged cheese - 40 g
- mozzarella block cut into cubes - 150 g
- eggs - 3 piece
- breadcrumbs - 120 g
- flour - 60 g
- oil enough so the balls are submerged halfway
- passata for the sauce - 300 ml
- garlic clove finely chopped - 1 piece
- olive oil for the sauce - 1 tablespoon
- salt and pepper to taste
Preparation
- Heat the butter in a saucepan over medium heat. Add the finely chopped onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Add the rice, stir and fry for 1–2 minutes, until each grain is coated in butter and slightly glossy.
- Pour in about 1/3 of the warm stock, stir and cook over medium heat. When the liquid is almost absorbed, gradually add the remaining stock, stirring frequently, until the rice is soft but still slightly firm to the bite (about 18–20 minutes).
- Remove the rice from the heat, add the grated Parmesan, season with salt and pepper. Mix and set aside to cool completely. To speed this up, you can spread the rice on a large plate.
- When the rice is cold, add 1 egg and mix thoroughly. The mixture should be thick and sticky.
- Prepare three bowls: one with flour, one with 2 beaten eggs, and one with breadcrumbs.
- Take portions of the rice mixture about the size of a mandarin. Flatten in your hand, place a cube of mozzarella in the centre, pinch the edges together and form a ball, sealing the cheese completely inside.
- Coat each ball first in flour, then in egg, and finally in breadcrumbs. Set aside on a plate.
- Heat the oil in a deep frying pan or pot over medium heat. Check the temperature by dropping in a breadcrumb – if it immediately starts to sizzle and lightly brown, the oil is ready.
- Fry the arancini in batches for 4–6 minutes, turning occasionally, until golden and crispy on all sides. Transfer to a plate lined with paper towel to drain excess oil.
- Meanwhile, make the sauce: heat the olive oil in a small pan, add the garlic and fry for 30–40 seconds over low heat, until fragrant but not browned.
- Pour in the passata, season with salt and pepper. Simmer over low heat for 8–10 minutes, until slightly thickened, stirring from time to time.
- Serve the hot arancini with warm tomato sauce for dipping.
Storage
Store cooled, fried arancini in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer so the coating stays crispy. Frozen, uncooked arancini can be fried straight from the freezer, adding a few minutes to the cooking time.
