Arancine (Sicilian Rice Balls)

This family recipe includes the two versions I grew up eating. Arancine al Ragù have a thick meat sauce with peas, mozzarella, and mortadella, while Arancine al Burro have a creamy béchamel filling with Italian cheeses, ham, and peas.

The name al burro literally means “with butter”, although the filling also includes béchamel, cheese, ham, and peas.

You can use different fillings, but ragù and al burro are the versions we’ve always made. In Sicily, Arancine are traditionally eaten for Santa Lucia on 13 December, and you’ll find them sold across the island.

What We Love About These Arancine

• A mixed batch gives everyone a choice between a meat filling and a creamy cheese filling.
• They travel well for picnics or packed lunches once properly cooled and stored.
• Arancini rice balls can be served as an appetiser, snack, or part of a larger Sicilian meal.

Key Ingredients for Sicilian Rice Balls

Arborio or Carnaroli Rice

Arborio and Carnaroli are naturally starchy, helping the rice balls hold together while keeping the rice tender. Carnaroli stays slightly firmer, while Arborio gives a softer texture and is often easier to find.

Saffron

Saffron gives Arancine their distinctive golden rice and a delicate floral, earthy flavour. Choose good-quality saffron threads with a deep red colour rather than powdered saffron when possible.

Ragù Filling

Arancine al Ragù get their rich, savoury flavour from a thick meat ragù. Beef mince and fennel sausage give the filling a rich, savoury flavour with a subtle hint of anise. Fresh mozzarella in the centre adds a creamy contrast to the meat filling.

Béchamel and Italian Cheese Filling

My homemade béchamel gives Arancine al Burro a creamy texture and helps keep the cheese, ham, and peas together inside the rice. Fontina and provola have a stronger savoury flavour, while mozzarella is milder with a softer melt.

Find the complete list with measurements in the recipe card below.

How to Make Arancine

Make the Meat Sauce (Arancine al Ragù)

Step 1: Heat the extra virgin olive oil in a pot over low heat. Add the finely diced onion, carrot, and celery, and cook until softened but not browned.

Step 2: Remove the casing from the sausage. Add the beef mince and sausage meat. Cook, stirring and breaking up the meat with a wooden spoon, until evenly browned.

Step 3: Increase the heat slightly and pour in the red wine. Cook until the alcohol has evaporated.

Step 4: Add the tomato purée, tomato concentrate, peppercorns or black pepper, and sea salt. Stir well to combine.

Step 5: Add 4 glasses of water and stir well. Cover and cook over low heat for at least 1 hour.

Step 6: Towards the end of the cooking time, add the frozen peas and cook until tender. If needed, cook the sauce uncovered to reduce any excess liquid.

Note: The sauce should be quite thick to make the arancine easier to fill. If it becomes too dry during cooking, add a little water.

Make the Cheese Sauce (Arancine al Burro)

Step 1: Prepare the béchamel sauce, then add the diced Italian cheeses and Parmigiano Reggiano.

Step 2: Stir until the cheeses have melted and the sauce is well combined.

Step 3: Add the blanched peas, stir well, and leave the sauce to cool.

Make the Saffron Risotto

Step 1: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the finely chopped onion and cook until softened and translucent.

Step 2: Add the rice and stir with a wooden spoon for 3 to 4 minutes, until the grains are well coated and opaque.

Step 3: Pour in the white wine and cook until it has been absorbed.

Step 4: Add a 4 to 6 oz ladleful of simmering beef stock. Cook, stirring occasionally and scraping the sides and bottom of the pot, until the stock has been absorbed. Continue adding the stock one ladleful at a time, allowing each addition to absorb before adding more.

Step 5: When the rice is halfway through its cooking time, add the saffron. Continue adding the stock as needed and cook the risotto for a total of 12 to 13 minutes from the first addition of stock.

Note: The rice should still be slightly undercooked at this stage, as it’ll continue to cook while it cools.

Step 6: Remove the pot from the heat. Stir in the butter and Parmigiano Reggiano until well combined. The risotto should be fairly dry, as it needs to hold its shape once cooled.

Step 1: Once the risotto has cooled completely, take a portion and shape it into a ball. Press your thumb into one side to create a large cavity for the filling.

Step 2: For Arancine al Ragù, fill the cavity with the meat sauce, diced fresh mozzarella, and mortadella. For Arancine al Burro, fill the cavity with the cooled cheese sauce.

Coat and Fry the Arancine

Step 1: Lightly beat the egg white with a fork. Combine equal amounts of flour and breadcrumbs in a separate dish.

Step 3: Shallow-fry the arancine in vegetable oil until golden and crisp on all sides.

Step 4: Remove the arancine from the oil, drain well, and serve warm.

Frequently Asked Questions

Extra Help from the Kitchen

Keep Your Hands Slightly Damp – Lightly wet your hands before shaping the rice to prevent it from sticking to your fingers. Use only a little water to avoid adding excess moisture to the rice.

Make the Arancine Similar in Size – Use roughly the same amount of rice for each Arancina. An even size helps them cook at a similar rate and makes them easier to turn during frying.

Fry in Small Batches – Leave enough space between the Arancine in the pan. Too many at once can lower the oil temperature and result in a heavier, oilier coating.

Turn the Arancine as They Fry – Rotate each Arancina carefully during shallow-frying to brown all sides evenly. Since they aren’t fully submerged in the oil, turning them also helps the coating become crisp all around.

Variations and Twists

Fill with Mozzarella and Fontina – Combine mozzarella and fontina for a creamy filling with a mild, slightly nutty flavour.

Use Lamb and Spinach – Pair cooked minced lamb with spinach and mozzarella for a rich, savoury alternative to the traditional ragù.

Add Prosciutto and Fontina – Combine diced prosciutto with fontina for a salty, creamy filling with plenty of savoury flavour.

Use Mushrooms and Cheese – Pair cooked mushrooms with mozzarella, fontina, or Taleggio for a meat-free variation. Cook the mushrooms until their excess moisture has evaporated before using them as a filling.

Storage and Shelf Life

Store leftover Arancine in an airtight container in the refrigerator for up to 3 days. Refrigerate them within 2 hours of cooking.

For longer storage, freeze the cooked Arancine in a single layer, then transfer them to a freezer-safe container for up to 3 months.

Reheat refrigerated Arancine until hot throughout. For a crisp coating, you can reheat them in the oven at 180°C – 350°F. Frozen Arancine can be reheated directly from frozen and should reach 74°C – 165°F in the centre before serving.

Try These Sicilian Favourites Next

• Arancine with Spinach
• Saffron Risotto
• Sicilian Potato Croquettes
• Panelle
• Sfincione Palermitano