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Sicilian Arancini

Author:

Vincenzo Prosperi

Updated:

21st Apr, 2025

24 Comments

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How to Make Sicilian Arancini

This Sicilian Arancini recipe is traditional, authentic and gooey-licious! These crispy, golden balls are filled with al dente rice, tender ground beef, fresh basil and the most aromatic flavours..not to mention divine, melted cheese! They are then coated in fresh breadcrumbs, deep fried and MUST BE EATEN HOT.

Arancini are arguably one of the most famous Italian savoury delights that exist, and I cannot get enough. In Sicily the fillings will amaze you – do you have a favourite?

Watch the Sicilian Arancini video recipe

How To Make SICILIAN ARANCINI Like an Italian

sicilian arancini

Vincenzo’s Top Tips To Make Sicilian Arancini

Perfect texture is al dente

This is different to making a risotto, the result should be dry, al dente rice – not a creamy texture.

RIGHT cooking time

Follow the cooking time as noted on the rice packet; it should be al dente when you finish cooking it.

Way to cool it faster

You can put the rice in the fridge so it cools faster, but the cheese won’t melt into it if you choose to do this.

Into small pieces

It’s important to break down the beef into small pieces, so it cooks more quickly.

It’s in the butter!

For a richer taste, add an extra 50g/1.7 oz of butter to the mixture a few minutes before it’s done.

AVOID sticky hands

Keep a bowl of water nearby for these next steps to avoid your hands sticking to the mixture.

KEEP it cool!

This arancini recipe calls for rest time! It’s important to leave them in the fridge for a minimum of 1-2hr.

sicilian arancini recipe

Sicilian Arancini

5 from 5 votes
Prep Time: 1 hour hr 30 minutes mins
Cook Time: 5 minutes mins
Total Time: 1 hour hr 35 minutes mins
Servings: 8

Equipment

  • Large stainless steel pot + lid
  • Large metal baking tray chilled
  • wooden spoon
  • Large fry pan
  • Large bowl to cool the cooked meat in
  • Small bowl with water
  • Large baking tray with baking paper
  • pot
  • Slotted spoon for removing arancini balls

Ingredients

Rice:

  • 500 grams Arborio rice, 17oz
  • ¼ Onion, chopped
  • Pecorino Romano, Or Parmigiano Reggiano
  • 120 Butter, 4oz
  • 1 L Vegetable stock, 4oz. 4 cups
  • 120 g/4 oz butter, for cooked rice
  • Extra virgin olive oil, EVOO

Filling:

  • 500 grams Ground beef, 17oz
  • 100 grams Peas, 3.5oz
  • 120 grams Tomato paste, 4oz
  • 1 Carrot, chopped
  • 1 Celery stick, chopped
  • ½ Onion, chopped
  • Fresh basil
  • 50 grams Butter, 1.7 oz. Optional
  • Fresh mozzarella
  • Shredded dry mozzarella, or provolone
  • 5 tbsp extra virgin olive oil, EVOO
  • Salt & pepper
  • Sicilian Arancini Coating:
  • Bread crumbs
  • 2 Eggs, Beaten
  • Pastella, flour + water mixture – optional

Instructions

  • How to make the rice
  • Start this Sicilian arancini recipe by adding five tablespoons of extra virgin olive oil into a large pot on medium heat with ¼ of chopped onion. Stir constantly until the onion is golden brown (about seven minutes).
  • Once browned, add the vegetable stock, butter, and one tablespoon of tomato paste and bring this to a boil.
  • Next, add the rice, stir quickly, then cover with the lid. Cook the rice until the water absorbs, making sure to stir occasionally.
  • When the rice is ready, add in another portion of butter, stirring until it melts so it will be extra delicious.
  • Now spread the hot rice straight onto your chilled tray reaching right into the edges using a wooden spoon – be gentle or the rice could break! Then top with pecorino or parmesan cheese.
  • Let the rice rest for about one hour so it can cool and the cheese will melt into it.
  • How to make the Arancini filling
  • Let’s make the beautiful filling for the Sicilian arancini! Place a large pan on the stove at a medium heat, then add a generous amount of EVOO and the celery, onions, carrot.
  • Cook this sofrito for about 10 minutes, stirring constantly.
  • Then, add the ground beef until it is browned. Stir constantly to create a beautiful flavor – this arancini recipe is all about the most sensational aromas and flavours!
  • Add the peas, tomato paste, a splash of water, and tear some basil with your hands before adding it to the pan. Keep stirring until everything is combined. Then drop the heat to a lower temperature and let this simmer for about 20 minutes.
  • Stir the mixture and add water as needed, so the arancini filling does not dry out—season with salt and freshly ground pepper.
  • Transfer the cooked meat mixture to a large bowl to cool down in the fridge for one hour.
  • How to assemble this Arancini recipe:
  • Now that the rice and filling are prepped, it’s time for the final Sicilian arancini assembly! Before you start, slice the fresh mozzarella into small cubes, as this will help it to melt better!
  • Take your chilled rice and form a pocket in the palm of your hand; add a generous amount of meat and cheese “filling” into the middle.
  • Add another scoop of rice and form into a ball by pressing to get the moisture out.
  • Place your formed Sicilian rice balls on a baking tray lined with baking paper.
  • If you don’t have eggs, you can make a “pastella” which is a mixture of flour and water to coat the arancini balls with before finishing them off with breadcrumbs. OR, use two beaten eggs and coat each ball. Then roll each one in fresh breadcrumbs.
  • Set these aside on a tray lined with baking paper. Repeat until you have coated each rice ball.
  • Bring sunflower oil to 180°C/356°F in a pot on your stove, then add a few rice balls in at a time (depending on the size of your pot), making sure they have enough room.
  • Fry each ball for about 5-7 minutes, or until they are golden brown and the cheese inside has melted.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Author: Vincenzo’s Plate

https://www.instagram.com/p/B9dtZPwgBWt/?utm_source=ig_web_copy_link

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate

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Recipe Rating




24 responses

  1. Camelia
    May 8, 2025

    5 stars
    Made these for the first time- they taste incredible! Thank you for the detailed recipe!

    Reply
    1. Vincenzo’s Plate
      May 9, 2025

      Ciao Camelia! That makes me so happy to hear. Thank you for giving it a try and I’m thrilled you enjoyed them!

      Reply
  2. Cheryl Licata
    May 10, 2025

    Making these today for my Sicilian husband. He makes the sauce in our house and I put all the good dishes together. This is my first attempt at making this. We moved to Tennessee from New York and it’s hard to find all the good cheese and ingredients needed here. Will let you know how these turn out.

    Reply
    1. Vincenzo’s Plate
      May 12, 2025

      Ciao Cheryl! That sounds like a beautiful team effort, you make a great duo in the kitchen! 😄 Wishing you the best of luck with your first attempt, and I’m sure your Sicilian husband will be impressed. Can’t wait to hear how it turns out!

      Reply
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Ciao, from Vincenzo

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