Italian Rice Balls Recipe

5 from 108 votes

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This family recipe for Italian Rice Balls or Arancini Siciliani is one I've been making for years. They are fried rice balls that have meat sauce and gooey cheese in the middle. A popular street food, these are one of the most loved Italian foods in the world. Traditionally served as a meal, you can make smaller balls to serve as an appetizer. This recipe will be easier if the preparations are spread over 1 or 2 days.

Prep Time1

Cook Time2

Cooling time1

Total Time4

Servings: rice balls

Author: Marcellina

Equipment

arancini maker optional

Ingredients

For the rice

4 cups (800 grams) arborio rice (See Note 1)
6 cups chicken broth (See Note 2)
⅓ cup (80 grams) salted butter
large pinch saffron (See Note 3)
1 teaspoon salt (or to taste)
1 cup finely grated Parmesan cheese

For the meat sauce filling

2 tablespoons olive oil
½ onion (finely chopped )
1 small stick celery (finely diced)
½ carrot (finely diced)
¾ cup (100 grams) chopped pancetta or bacon
2 garlic cloves (finely chopped)
8 ounces (225 grams) ground beef
8 ounces (225 grams) ground pork
¼ cup red wine (See Note 4)
2 cups tomato puree (passata)
1 tablespoon tomato paste
½ cup chicken broth (See Note 2)
1 stalks fresh rosemary (or 1 teaspoon dried rosemary) (See Note 5)
freshly ground pepper
salt to taste
½ cup frozen peas (optional)

To assemble and fry

1 cup all purpose flour
1 cup milk or water
1 egg
2 cups dried breadcrumbs
8 ounces (225 grams) mozzarella cheese (See Note 6)
Oil for frying (light flavoured olive oil or your preferred oil)

Instructions

To prepare the rice

If using saffron strands, grind with salt.
In a large saucepan, bring to a boil the chicken broth, butter, and saffron/salt mixture (or just salt).
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 and mix through grated parmesan cheese. Cover with plastic wrap to retain the moisture and allow to cool. Taste and add salt if necessary to your taste. For the rice to stick together to form the balls, it shouldn't be fridge cold.

To prepare meat sauce

Heat the oil and add the finely chopped onion, carrot and celery. Saute for a few minute until softened.
Once the vegetables are softened, add the pancetta or bacon, chopped garlic followed by the ground meats. Stir and fry to brown, breaking up the meat well.
Add the wine and allow it to come to a boil.
Then add the remaining ingredients except the peas. Bring to a boil, then turn the heat down and simmer slowly for 1 hour without the lid. The sauce should be thickened and reduced to about 4 cups.
Don’t forget to taste as you go and adjust the seasoning. If adding frozen peas, stir into the meat sauce 10 minutes before the sauce is done.
This recipe needs approximately 2 cups of meat sauce.
Not all the meat sauce will be used to fill the Italian Rice Balls. The remaining can be served alongside or freeze the remaining meat sauce for later.

To assemble and fry

The following steps are for forming Italian Rice Balls by hand. An arancini maker or mold can be used. The best ones are the originals that are made in Italy. These come in various sizes and shapes. Depending on the mold you choose, this recipe will make more or less balls.
Have the cooled rice, cooled meat sauce, and chopped mozzarella cheese ready for the assembly.
If the rice has been prepared in advance and chilled in the fridge, warm in the microwave oven before forming the balls or it will be crumbly and not stick together well. Stir the rice to evenly distribute the heat, and add a little more water if it still seems dry.
If the rice seems very crumbly (even if just cooked), with a clean hand massage the cooked rice to develop the starch. Don't break the grains of rice. This will make it more sticky.
Wet your hands - this will make shaping the balls easier. Take about a tablespoon of rice and flatten into your cupped hand. Add a large teaspoonful of meat and cube of cheese. The cheese will melt better if the cube is cut in two or four pieces before stuffing into the Italian rice ball.
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. Refrigerate while you prepare the batter.
In a large bowl, whisk together the flour, water, or milk and egg. It's correct that the batter is thin. Place the bread crumbs on a large plate. See note 7 for more information.
Dip each rice ball into the batter. Use your fingers to ensure batter completely coats each ball. Once all the rice balls are dipped in the batter, roll in breadcrumbs.
Refrigerate your rice balls for 30 minutes.
Pour light flavored, olive oil into a saucepan or deep fryer (the oil should be at least 2 inches/5cm deep). Heat the oil over medium heat for about 5 minutes to obtain the correct temperature. Drop a cube of bread in and it should sizzle and turn golden in about 15 seconds.
When the oil is at the correct temperature, carefully lower 3 or 4 rice balls (whatever fits comfortably in the saucepan) into the hot oil. I use a slotted spoon to do this.
Fry until golden brown and heated through. Use a fork to gently turn the rice balls if they are browning more on one side than the other.
Use a slotted spoon to remove the rice balls from the hot oil. Drain on absorbent paper. Repeat with the remaining rice balls, adjusting the temperature as necessary. Serve hot.

Notes

Carnaroli rice or other short-grain rice that's good for risotto or rice puddings will also work in this recipe.
Use homemade or good quality store-bought chicken broth or prepare a broth with hot water and bullion or stock cubes.
Instead of saffron, substitute 1 cup of tomato puree for 1 cup of chicken broth or stock. This will flavor the rice and give it a reddish color.
Dry white wine can be used instead of red wine. Or substitute with extra chicken stock/broth.
Other herbs or spices like dried oregano, fresh basil, or a sprinkling of allspice can be used.
Chop the mozzarella cheese into small pieces. Smaller pieces will melt better within the rice ball.
If you are a return visitor to this recipe, you will note that this method is slightly different for coating the rice balls. You can coat the balls in flour, followed by beaten egg and milk, then dip in bread crumbs.

Tips for Success

Read through the whole recipe and plan. The meat sauce can be made three days in advance. The rice will need time to cook and cool to lukewarm before assembling the Italian Rice Balls.
Taste the meat sauce and rice and adjust the seasonings to suit your tastes.
Wet your hands before shaping the balls. This will help the rice not stick to your hands.
The number of balls this recipe makes will depend on how big you form them.
Heat the oil to the correct temperature.
Take care when frying. Don't leave the hot oil unattended.

Nutritional content does not include oil for frying as this can depend on many factors.

Nutrition