Arancini Rice Balls

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READY IN: 1hr 25mins
Recipe by NurseJaney

We recently spent 2 weeks on Sicily - 1 in a 15th century renovated winery on the slopes of Mt. Etna, and 1 on the north coast, overlooking a Med. type scene. Earlier we had been invited to dinner with the family of a new friend, where all the women gathered to teach us how to make Arancini !! This recipe is from a book I bought there --"Fragrances and Flavors of Sicilian Cuisine", since no one in the group had sufficient common language skills to accurately copy their recipe. It IS labor intensive -- but just wonderful ! I copied the measurements as listed and did not attempt to convert.

Ingredients Nutrition


  1. Scald tomatoes in boiling water, drain, peel, and seed them.
  2. Chop pulp.
  3. Chop onions finely.
  4. Dice provolone and mozzerella.
  5. Place 2 Tbsp oil in pan, add 1/2 chopped onion and let it sweat without browning.
  6. Add ground beef and let it brown through.
  7. Add 3 ounces white wine and let evaporate on high heat.
  8. Flavor with a pinch of salt and pepper.
  9. Cover pan and cook on medium heat for 15-20 minutes, stirring occasionally.
  10. Place remaining oil in another pan with 1/2 cup chopped onion and let it sweat without browning.
  11. Add peas and cook for 2-3 minutes.
  12. Flavor with salt and pepper.
  13. Pour in a ladle of water and allow to cook on medium heat for 10-12 minutes, stirring occasionally with a wooden spoon.
  14. Remove mixture from heat, pour in a bowl and allow to cool.
  15. Add cooked meat. chopped provolone, and mozzarella cheeses, and chopped tomatoes.
  16. Place 30 g butter in a pot, add remaining chopped onion and let it sweat without browning.
  17. Add rice, cook for 1-2 minutes, stirring with wooden spoon.
  18. Pour in remaining white wine, and let it evaporate on high heat.
  19. Add stock a little at a time, cooking on medium heat for 10-15 miutes, stirring occasionally.
  20. Take risotto off heat and add remaining butter, grated parmesan cheese, 2 eggs, and a pinch of salt.
  21. Stir with wooden spoon til ingredients are perfectly mixed.
  22. Place rice in a wide dish and allow to cool slightly.
  23. To prepare arancini balls, roll rice into many little balls the size of a mandarin.
  24. Make a hole in the center of each ball and stuff with a spoonful of the pea mixture.
  25. Plug the hole with some rice.
  26. Prepare 2 bowls, one with remaining egg, slightly beaten, and a pinch of salt, the other with the breadcrumbs.
  27. Roll rice balls first in egg, then in breadcrumbs.
  28. Heat plenty of peanut oil in a pan and drop arancini balls, a few at a time.
  29. When they turn an even golden color, drain and dry them on paper towels.
  30. Serve hot.

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