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.
In Sicily, arancini are a popular street food and bar snack, often filled with meat ragù or peas. The version with just mozzarella is technically simpler but still very classic in flavour.
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.
Why this version works
- Rice cooked like risotto creates a creamy, sticky mixture that holds its shape well.
- Cooling the rice and letting the excess moisture evaporate reduces the risk of the balls cracking.
- A triple coating and a short drying time guarantee a thick, crispy crust.
- The breadcrumb test lets you judge the oil temperature without a thermometer.
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.
Watch out for
- Do not shape balls from warm rice – they will fall apart and absorb more oil.
- Do not overcrowd the pot; too many balls at once will lower the oil temperature.
- If the mozzarella is very wet, dry it thoroughly with paper towel, otherwise it can cause cracking.
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 – it should stay pale.
- Add the rice, stir and fry for 1–2 minutes, until the grains are glossy and smell slightly nutty. Pour in 1/3 of the warm stock and cook until almost completely absorbed.
- Gradually add the remaining stock, stirring frequently. Cook for about 18–20 minutes, until the rice is soft but still slightly springy in the centre; the grains should stick together but not fall apart.
- Remove the pan from the heat, add the Parmesan, season with salt and pepper. Mix and spread the rice in a thin layer on a large plate or baking tray. Cool to room temperature, then chill in the fridge for at least 30 minutes, until noticeably firm.
- Transfer the cold rice to a bowl, add 1 egg and mix thoroughly. The mixture should be thick and sticky; when squeezed in your hand, it should form a ball without cracks or crumbling.
- Cut the mozzarella into small cubes and, if necessary, pat dry with paper towel. Prepare 3 bowls: one with flour, one with 2 beaten eggs, and one with breadcrumbs.
- Flatten a portion of the mixture about the size of a mandarin in your hand, place a cube of mozzarella in the centre. Pinch the edges together over the cheese and form a ball, sealing the centre completely so no gaps are visible.
- Coat each ball in flour, shake off the excess, dip in egg, then coat in breadcrumbs, pressing lightly. Set aside on a plate for 5–10 minutes, until the coating dries slightly and is no longer sticky.
- Heat the oil in a pot or deep frying pan to about 170–175°C / 340–350°F. When a breadcrumb dropped in sizzles immediately and turns golden in about 30 seconds, the oil is ready for frying.
- Fry the arancini in batches of a few at a time for 4–6 minutes, turning gently, until evenly golden and very crispy. Drain on paper towel; the cheese inside should be molten.
- For the sauce, heat the olive oil in a small pan, add the finely chopped garlic and fry for 30–40 seconds, until very fragrant but not browned. Pour in the passata, season with salt and pepper.
- Simmer the sauce over low heat for 8–10 minutes, stirring, until slightly thickened and it coats the back of a spoon. Serve the arancini hot with small bowls of the 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.
I most often make arancini after a weekend risotto – I plan a bigger batch straight away so I can fry the balls the next day for watching a match with friends. Someone always asks if there’s any of “that dipping sauce” left, so I make a double portion.
