Arancini

Arancini

I love celebrating food that nourishes the soul, and few things are as comforting as a perfectly fried, golden-brown rice ball. When my sister asked me to make Arancini for a recent holiday buffet, I couldn’t resist…even if I’d never made them before.

So, I did what we all do.  I Googled a bunch of recipes and even tapped into ChatGPT for some advice.  I only had one shot to get this right, and with my family, who love Arancini, as taste testers, I didn’t want to disappoint.

Here are some things I learned along the way as I was pulling together my own version of Arancini.

A Taste of History

Arancini (plural for arancino) literally translates to "little orange," a nod to the snack’s signature shape and vibrant, golden color after it emerges from the fryer.  If you are wondering how big to make your Arancini, this is a perfect guide.

While their exact origin isn’t clear, most believe they date back to the 10th century during the Arab rule of Sicily. Tradition says that these rice balls were originally created as a portable meal for hunters and travelers. By breading and frying the rice, the interior stayed moist and preserved, making it the ultimate "to-go" lunch then as well as now!

Regional Rivalries and Fillings

If you travel across Sicily, you’ll notice that Arancini aren’t the same everywhere. In Eastern Sicily (around Catania), they are often conical in shape, inspired by the silhouette of Mount Etna. In Western Sicily (Palermo), they remain perfectly round. (Obviously, that is the version I made.)

Because my family requested only mozzarella, the world of Arancini fillings is vast, and I definitely want to try them all!

• Arancini al Ragù: The most traditional version, stuffed with a thick meat sauce, peas, and carrots.

• Arancini al Burro: A creamy version filled with béchamel, ham, and mozzarella. 

• Arancini con Pistacchi: A specialty from Bronte, using the famous local pistachios.

• Arancini alla Norma: Featuring eggplant and salted ricotta.

Secrets to the Perfect Arancini

Making Arancini is a labor of love, but the results are well worth the effort. If you’re preparing to dive into our recipe, here are a few expert tips to keep in mind:

1. Chilled Rice is Key: I can’t stress this enough. Never try to form Arancini with warm rice. The rice needs to be cold and starchy to hold its shape. I made my risotto early in the day and kept it in the refrigerator.  Once I formed the Arancini (before breading them), I returned them to the fridge overnight.  This takes some pre-planning, but the results are totally worth it.

   
   

2. A Coating Option: Instead of the simple egg wash I used to adhere the flour and then the panko, many Sicilian cooks use a thin batter of flour and water (the lega) to coat the balls before dredging them in breadcrumbs. This creates a sturdier shell that won't crack in the oil.

   
   

3. Low-Moisture Mozzarella: Use a low-moisture mozzarella (in the package) so it doesn’t make the rice soggy.

   
   

4. Uniformity: Use an ice cream scoop to measure your rice. This ensures they all cook at the same rate and look beautiful on the platter.

   
   

Enjoy!