Arancini Siciliani

This recipe does not need any introduction. It is one of the most iconic and traditional food from Sicily.

I tried to follow my family recipe. However, I added the saffron which is more typical of the Messina and Palermo recipes.

It is a recipe which takes time, but nothing will really taste as the the authentic arancini than the homemade ones!

I hope you will enjoy my arancini 🙂

  • DifficultyDifficult
  • CostMedium
  • Preparation time4 Hours
  • Cooking time12 Minutes
  • Servingmakes around 12 arancini
  • Cooking methodFrying
  • CuisineItalian


  • 3000 mlvegetable broth
  • 1500 mltomato sauce
  • 600 grice (specific for Arancini or Sushi)
  • 500 gmince meat
  • 200 gmozzarella cheese
  • 150 gpeas
  • 120 gshaved Ragusano D.O.P cheese (or Parmesan)
  • 4eggs
  • 3 spoonsextra virgin olive oil
  • 1 spoontomato paste concentrate
  • 1big onion
  • 0.30 gsaffron (2 envelops)
  • q.s.table salt
  • 1 glassred wine


  1. – chop the onion and put into a large saucepan together with a pinch of salt and extra virgin olive oil;

    – put the saucepan onto the stove and start cooking on a medium heat;

    – as soon as the oil starts frying, low the heat to the minimum and cover the saucepan with its lid;

    – allow the onion to stew slowly in its own liquids;

    – when the onion becomes soft, remove the lid, add the minced meat, bring the heat to medium and mix well;

    – after a few seconds, pour the glass of wine and stir well;

    – add the tomato paste and mix well until it melts;

    – pour the tomato sauce and mix well;

    – after 15 minutes from when the sauce starts to boil, add the peas and mix well;

    – continue to cook the sauce on medium heat till most of the liquids evaporate and you are obtain a creamy sauce (it will take around 40 minutes);

    – remove the saucepan from the stove and allow it to cool down;

    – prepare and bring to boil the vegetable stock into a separate large pan, then cook the rice in it;

    drain the rice and transfer it into a large bowl;

    – get the tomato sauce you had prepared before, and drain it through a colander on top of the rice;

    – put the drained sauce away again, and mix well till rice in its bowl till it absorbs the drained liquid;

    – add the eggs, the grated cheese and the saffron to the rice and mix well till all ingredients are well amalgamated;

    – allow the rice to cool down to room temperature;

    – once both the rice and the sauce have reached room temperature, you can go ahead with assembling the Arancini as explained below;

    – put some rice in the palm of your hand and give it the form of a concave hemisphere;

    – fill its center with  2 teaspoons of sauce and  2 small cubes of mozzarella cheese;

    – fold the rice around the filling until it seals;

    – shape it in the form of a cone with your hands;

    – roll it in the breadcrumbs;

    – deep fry in abundant oil about 10/12 minutes;


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