Italian Rice Balls aka Arancini are golden, fried balls which have meat sauce and cheese in the middle.
A popular street food or snack, these are one of the most loved Italian foods in the world.
This updated recipe was first published on March 15, 2010.
The best arancini I have ever had were on the ferry that crosses the strait between Messina and Reggio Calabria in southern Italy. Only 1 euro from the ferry bar, my cousin insisted I try them. If you find yourself on this ferry, don’t go without – they are sensational.
But you don’t have to go to Italy to enjoy great traditional food. While this is not a quick recipe, it is easily achievable just like my recipe for homemade pasta, risotto and tiramisu.
What are Italian rice balls?
The Italian name for these balls is Arancini and it means “little oranges” in Italian. These rice balls are filled with a meat sauce and mozzarella cheese. Once coated in breadcrumbs and deep fried, these golden balls really do look like oranges.
The best rice to use in this recipe
Rice used for risotto like arborio or carnaroli is perfect for this recipe. The extra starch in this rice creates creaminess that ensures the rice sticks together and the ball don’t fall apart.
Don’t use long grain rice. This is better reserved for recipes like my Brown Rice Salad.
Ingredients
This ingredient list seems long however all can be purchased at the supermarket. There are several components to prepare.
Ingredients for the rice
- arborio rice – or use carnaroli or any short grain, risotto rice
- chicken stock – can be substituted stock powder and water
- butter
- saffron -optional (see the variations for another suggestion)
Ingredients for the meat sauce (ragù)
- olive oil
- onion
- garlic
- meats – beef (or veal) mince, pork mince and bacon
- red wine
- tomato passata – or pureed canned tomatoes
- tomato paste
- herbs and spices – fresh basil, dried oregano, dried rosemary, ground allspice
- pepper and salt
- peas – optional
Ingredients for assembling and frying
- eggs
- cheeses – parmesan (or pecorino romano) and mozzarella
- dried breadcrumbs
- flour
- milk
- oil for frying – light olive oil gives the best flavor
Instructions for preparing the rice
- If using saffron strands, grind with salt.
- Bring to boil, chicken stock, butter and saffron (if using).
- When boiling, add the rice, stir and bring back to the boil. Once boiling, stir and reduce heat to the lowest cover with a tight fitting lid and cook for 15 minutes.
- After 15 minutes, turn off the heat. Let the rice sit for a further 10 minutes with the lid on.
- Turn the rice into a large flat baking dish to cool.
Instructions for preparing the meat sauce
- Heat the oil and fry onion and garlic. Add the bacon and minced meat and brown.
- Add the remaining ingredients plus a cup full of water. Simmer slowly for 2 hours.
- Add peas (if using) in the last 10 minutes.
- Not all the ragù will be used. Freeze the remaining ragù for more arancini or to stir through pasta.
Instructions for assembling and frying
- Mix eggs and parmesan cheese through rice. Assemble cooled rice, cooled meat sauce (ragù), cheese cubes, flour, beaten egg and milk and breadcrumbs.
- Spoon some rice into the palm of your hand and flatten. Add a large teaspoonful of meat and cube of cheese.
- Cover with more rice and press to form a ball.
- Dredge in flour, then egg/milk and coat in breadcrumbs.
- Refrigerate arancini for 30 minutes.
- Fry in hot oil.
Variations
A variation on this recipe is to use the meat sauce (ragù) instead of saffron. Simply stir ½ cup of meat sauce through the rice with the eggs and parmesan cheese. This will colour and give great flavor to the rice.
These are the most typical rice balls you’ll find in Italy. However the filling can be varied. Once you have mastered the original recipe you might like to try other fillings. Mushrooms, spinach, chicken and other cheeses can all be used. I’ve even seen a recipe for Nutella arancini!
Tips for success
To make preparation easier, make the rice and ragù the day before. In fact, the ragù can be frozen up to one month before.
Be sure to taste the rice and the ragù for seasoning and adjust salt.
So that the rice doesn’t stick, wet hands before molding arancini.
The oil needs to be hot enough to fry and seal the exterior. If it’s too cool, the oil will be absorbed. To obtain the correct temperature, heat the oil over medium heat for 5 to 10 minutes. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.
FAQ
Absolutely! Prepare the recipe up to and including coating balls in bread crumbs. Refrigerate for up to 3 days before frying.
Yes! Once balls are coated in breadcrumbs, carefully place in an airtight container and freeze for up to one month. Defrost in the refrigerator overnight before frying as per the recipe.
Store leftovers in an airtight container in the refrigerator.
Reheat in a preheated 350ºF/175ºC oven for 25 to 20 minutes.
Yes. However the quantities made may vary depending on the size. Here is the link to the arancini maker I have used with this recipe – https://www.arancinotto.com/
More recipes you’ll love
Homemade cavatelli pasta
Garganelli pasta
Busiate pasta
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Italian Rice Balls recipe
Ingredients
For the rice
- 4 cups (800g) arborio rice
- 6 cups chicken stock
- ¼ cup (60g)butter
- Large pinch saffron
For the ragu` filling
- 2 tablespoons olive oil
- ½ onion finely chopped
- 2 garlic cloves finely chopped
- 8 oz (225g) beef mince
- 8 oz (225g) pork mince
- ¾ cup (100g) chopped bacon
- ¼ cup red wine
- 2 cups tomato passata
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ¼ cup chopped fresh basil don’t substitute dried – it really has no flavour
- 1 teaspoon dried rosemary
- ½ teaspoon ground allspice
- ½ cup chicken stock or 2 teaspoons chicken stock powder plus 1 cup water
- freshly ground pepper
- salt to taste
- ½ cup frozen peas optional
To assemble and fry
- 2 eggs
- 1 cup grated parmesan
- 8 oz (225g) mozzarella cut into 24 cubes (¾in/2cm square)
- 2 cups dried breadcrumbs
- ¾ cup all purpose flour
- 3 eggs
- ⅓ cup milk
- Oil for frying
Instructions
To prepare ragù
- Heat the oil and fry off the onion and garlic.
- Once golden add the bacon followed by the minces.Stir and fry to brown, breaking up the meat well.
- Add the remaining ingredients except the peas. Bring to the boil then turn down and simmer slowly for 2 hours until the sauce has thickened and reduced to about 4 cups. Don’t forget to taste as you go and adjust the seasoning.
- This recipe needs approximately 2 cups of ragù.
- Not all the ragù will be used. Freeze the remaining ragù for more arancini or to stir through pasta.
To prepare the rice
- If using saffron strands, grind with salt.
- In a large saucepan bring to boil, chicken stock, butter and saffron/salt mixture.
- When boiling, add the rice, stir and bring back to the boil.
- Once boiling, reduce heat to the lowest cover with a tight fitting lid and cook for 15 minutes. Don’t be tempted to lift the lid.
- After the cooking time turn the heat off. Don’t lift the lid! Let the rice sit for a further 10 minutes. After this time you should have perfectly cooked moist rice that clings together well. I cook on my largest gas ring then set the flame on the lowest and also use a flame diffuser.
- Turn the rice into a large flat baking dish to cool.
- Once at room temperature mix through eggs and grated parmesan cheese.
To assemble and fry
- Now for the the messy bit and lots of fun. So, assemble all the components required and call the other members of your household in to join the fun.
- Have ready cooled rice, cooled ragù and cheese.
- Prepare three bowls with in one, eggs beaten with milk in another and breadcrumbs into the last.
- Wet your hands – this will make moulding the arancini easier. Take about a tablespoon of rice and flatten into your cupped hand. Add a large teaspoonful of meat and cube of cheese.
- Add a little more rice on top while moulding the edges of rice around the filling. Press together firmly with your other hand cupped over the top and form a ball. Make sure no filling shows. Add more rice if necessary.
- Pass it on down the assembly line ( hopefully you have a helper) dip the rice ball into flour then beaten egg mixture then roll in breadcrumbs pressing well.
- Refrigerate your arancini for about 30 minutes.
- Heat light olive oil in pan to shallow fry as I do ( oil should be 1in/2.5cm deep). To obtain the correct temperature, heat the oil over medium heat for 5 to 10 minutes. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.
- You can deep fry if that's what you prefer.
- Drain on absorbent paper. Serve hot.
I love this recipe so much! Definitely worth the time and effort. Your blog makes it super easy to follow and achieve deliciousness :). Thanks for sharing x
Awww! Thank you so much, Fi! So glad you loved my new updated version xx