Arancini di riso – Rice Balls

In this typically Sicilian recipe, the rice and the meat sauce pair together to form an unique and irresistible flavor.
35 min
4 People
35 min
INGREDIENTS for 4 people

For the stuffing

200 g ground pork

1 onion

30 ml extra virgin olive oil

100 ml dry white wine

30 g tomato paste

50 g shelled pea

60 g Pecorino primo sale (sweet and soft sheep’s milk cheese)

60 g caciocavallo cheese

deep frying peanut oil

1 Pinch of saffron



Per gli arancini

380 g Rice

200 g breadcrumbs

4 egg

50 g butter

80 g grated Parmigiano Reggiano cheese

salt and pepper

Italian “00” flour or all-purpose flour

1 whisked eggs bread crumbs


Boil the rice in a quart of boiling salted water with a pinch of saffron. Cook over medium heat for about  15 minutes, stirring continuously until all of the water has been absorbed.


Remove from the heat and, in a large bowl, mix in with the beaten eggs, the butter and the Parmigiano Reggiano cheese.


Allow to cool and meanwhile prepare stuffing.
In a saucepan over medium heat, add oil and meat sauce: mix it with the peas, salt and pepper and cook until sauce has reduced down by over half and is fairly dry.


Mix together the meat mixture, Pecorino primo sale (or Pecorino dolcecheese) and grated Caciocavallo cheese (or Parmesan cheese).


With moist, but not wet hands, form a 1 to 1½-inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb.


Place some of the meat mixture in the hole and cover with rice.
When all the balls are formed roll them in flour, then dip them in the beaten egg, followed by the breadcrumbs.


Fry the rice balls until brown and heated through, turning them as necessary, about 4 minutes.
Transfer the rice balls to paper towels to drain.


Season with salt and serve hot.

Spring Summer Fall Starters