Arancini Rice Recipe: Our Suggestions

A very famous street food originally from the Sicilian region, arancini are a true work of art from island cuisine, now enjoyed throughout Italy. The name “arancini” comes from their unusual shape: once cooked, they resemble small oranges, though they are sometimes called “rice balls.” Depending on where they are made, they may contain various ingredients—there are indeed over 100 variations, with different sizes and fillings.

Classic Arancini Rice Recipe
The arancini recipe we suggest is the classic ham and mozzarella version:

500 g of Arborio Italian rice
1 sachet of saffron
a knob of butter
1 mozzarella
50 g of scamorza cheese
150 g of grated Grana Padano DOP
50 g of diced cooked ham
water as needed
100 g of all-purpose flour
1 egg
breadcrumbs
vegetable oil for frying

Boil the rice, then drain it, and when cooked, add the butter, saffron, and mix well. Add the Grana Padano, spread it on a baking tray, and let it cool, covering with cling film and ensuring it adheres to the rice to prevent it from drying. Meanwhile, dice the ham, scamorza, and mozzarella. Once the rice is fully cooled, take about two tablespoons of rice and start forming small balls, which you’ll fill with the prepared stuffing.
Separately, prepare the batter: mix the flour, water, egg, and a pinch of salt. The batter should be slightly sticky, not too runny. Dip the arancini in the batter and then roll them in breadcrumbs.
Heat the oil in a pan and fry your arancini, letting them rest on paper towels for a few minutes to remove excess oil, and serve them still hot.

Red Wine and Radicchio Arancini Recipe
As you can see, the recipe is very simple, but there are many variations. Here’s another particularly tasty and original arancini recipe that will surely impress: red wine and radicchio arancini.

500 g of Vialone Nano rice
30 g of butter
100 g of Asiago cheese
500 ml of red wine
30 g of Parmigiano Reggiano
black pepper to taste
1 head of radicchio
water as needed
100 g of all-purpose flour
1 egg
breadcrumbs
vegetable oil for frying

The procedure is the same as before: boil the rice in water and red wine. The rice should absorb all the liquid to become particularly flavorful. Combine the rice with butter and Parmigiano, and let it cool with cling film on top.
Separately, prepare the filling: sauté the radicchio, previously cut into thin strips, in a pan with a bit of oil, salt, and pepper. Let it cool and mix with diced Asiago cheese. Finally, prepare the batter as before and proceed the same way. Et voilà! Here are some unique arancini, also suitable for vegetarians.

Want another arancini recipe? As you've seen, the variations are endless. Here are some filling ideas: try eggplant-stuffed arancini or the classic meat ragù arancini. Their flavors will never cease to amaze you.