Authentic Sicilian Arancini: Crispy Rice Balls with Ragù and Mozzarella
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Arancini are one of Sicily's most beloved street foods. These golden, crispy rice balls are filled with rich ragù, mozzarella, and peas before being coated in breadcrumbs and fried until perfectly crisp.
Their name comes from the Italian word arancia (orange), inspired by their round shape and golden color. Crisp on the outside and creamy on the inside, arancini have become one of Italy's most recognizable comfort foods.
What Are Arancini?
Arancini originated in Sicily centuries ago and remain a staple of bakeries, cafés, and street food vendors throughout the island.
Although countless variations exist today—including versions filled with ham, pistachios, mushrooms, or seafood—the classic filling combines slow-cooked ragù, mozzarella, and peas.
Traditional Ingredients
Makes approximately 12 arancini
For the Rice
- 500 g (1.1 lb) Arborio or Carnaroli rice
- 1.2 liters chicken or vegetable broth
- 50 g (1¾ oz) butter
- 75 g (2½ oz) grated Parmigiano Reggiano
- Pinch of saffron (optional but traditional in many areas)
- Salt
For the Filling
- 2 cups traditional meat ragù
- 150 g (5 oz) mozzarella, diced
- ½ cup cooked peas
For Breading
- Flour
- 2 eggs, beaten
- Italian breadcrumbs
- Vegetable oil for frying
Step 1: Prepare the Rice
Cook the rice in the broth until all the liquid has been absorbed.
Stir in the butter, Parmigiano Reggiano, and saffron if using. Spread the rice onto a baking tray and allow it to cool completely.
Step 2: Prepare the Filling
Your ragù should be thick rather than runny.
Mix in the peas and have the mozzarella cubes ready before assembling the arancini.
Step 3: Shape the Arancini
Moisten your hands slightly.
Take a handful of cooled rice and flatten it into a disc. Add a spoonful of ragù and a few cubes of mozzarella to the center.
Cover with more rice and shape into a compact ball, sealing the filling completely inside.
Step 4: Bread the Rice Balls
Roll each arancino in flour, dip it into beaten egg, and coat thoroughly with breadcrumbs.
Allow the breaded arancini to rest for 10 to 15 minutes before frying.
Step 5: Fry Until Golden
Heat the oil to approximately 350°F (175°C).
Fry the arancini until deep golden brown and crisp on every side.
Drain on paper towels and allow them to cool for several minutes before serving.
Marco's Tip
The most common problem with homemade arancini is that they fall apart while frying. Make sure the rice has cooled completely before shaping the balls, and don't overfill them. A compact, well-sealed arancino is much easier to fry successfully.
Common Mistakes
- Using warm rice.
- Making the ragù too runny.
- Overfilling the rice balls.
- Frying at too low a temperature.
- Serving immediately without allowing the cheese to settle for a minute or two.
Regional Variations
Like many Italian specialties, arancini vary from one part of Sicily to another. Some are perfectly round, while others are cone-shaped. Fillings range from traditional ragù to pistachio, mushrooms, eggplant, or seafood, reflecting the island's rich culinary traditions.
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About the Author
Marco is the founder of Olio&Olive, an Italian food importer and cooking instructor originally from Vicenza, Italy. Since 2004, he has shared authentic regional recipes and premium Italian ingredients through his specialty market, educational blog, and hands-on cooking classes.