The Best Sicilian Arancini (Italian Rice Balls)

In a large pot, bring 4 cups of chicken or vegetable broth to a boil.

Stir in 2 cups of Arborio rice, then reduce the heat to low, and cover the pot. Cook for 15–20 minutes, stirring occasionally, until the rice is tender but still slightly firm (al dente).

Once the broth is fully absorbed and the rice is cooked, remove the pot from the heat.

Stir in ½ cup of grated Parmesan cheese, and season with salt and pepper to taste.

Spread the cooked rice out on a baking sheet in a thin, even layer to cool quickly and evenly. This should take about 20–30 minutes.

While the rice cools, prepare the filling. In a large pan, heat 1 tablespoon of olive oil over medium heat.

Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent and softened.

Add ½ pound of ground beef or pork to the pan. Cook, breaking up the meat with a wooden spoon, until it’s browned and fully cooked, about 7–10 minutes.

Stir in ½ cup of tomato sauce and ½ cup of frozen peas. Let the mixture simmer for another 5 minutes until it thickens slightly. The filling should be thick enough to hold its shape when spooned.

Season the filling with salt and pepper to taste, and then remove the pan from the heat to let it cool slightly.

Once the rice has cooled completely, take a small handful (about 2 tablespoons) and flatten it into a disk in your palm.

Place a spoonful of the cooled filling and a cube of mozzarella in the center of the rice disk.

Carefully fold the rice around the filling, sealing it in the center, and shape it into a ball. The rice should fully enclose the filling with no gaps or cracks.

Repeat this process with the remaining rice and filling until all the arancini are formed. You should have about 12-16 arancini, depending on the size.

Place the shaped arancini on a baking sheet lined with parchment paper. Refrigerate them for 30 minutes to 1 hour. Chilling helps the arancini firm up, making them easier to bread and fry.

Set up a breading station with three shallow bowls: one with 1 cup of all-purpose flour, one with 2 beaten eggs, and one with 2 cups of breadcrumbs (1 cup traditional, 1 cup panko).

Roll each chilled rice ball in the flour, shaking off any excess.

Next, dip it in the beaten eggs, ensuring it’s fully coated.

Finally, roll it in the breadcrumbs, pressing gently to help the crumbs adhere evenly.

Place the breaded arancini back on the baking sheet as you work.

In a deep fryer or large pot, heat about 2 inches of vegetable oil to 350° Fahrenheit (175° Celsius). Use a thermometer to monitor the oil temperature and keep it steady.

Carefully lower the arancini into the hot oil in batches, making sure not to overcrowd the pot. Fry for 3–4 minutes per batch, turning occasionally, until they’re golden brown and crispy on all sides.

Using a slotted spoon, transfer the fried arancini to a plate lined with paper towels to drain any excess oil.

Serve the arancini hot, preferably with a side of marinara or arrabbiata sauce for dipping. Garnish with fresh herbs like basil or parsley, if desired.