Rice arancini recipe: our suggestions

Famous street food, originating from the Sicily region, arancini di riso are a culinary masterpiece of the island's cuisine, now widespread throughout Italy.
The name "arancini" derives from their unusual shape: in fact, once cooked, they resemble small oranges, although they can sometimes also be called "rice balls".
Depending on where they are made, they can contain different ingredients: there are in fact many variants (over 100), with different sizes and fillings.

Recipe for arancini di riso: the classic version

The recipe for arancini di riso that we propose is the classic ham and mozzarella:
 
- 500 g of Italian Arborio rice
- 1 packet of saffron
- a knob of butter
- 1 mozzarella
- 50 g of scamorza cheese
- 150 g of grated Grana Padano DOP
- 50 g of diced ham
- water as needed
- 100 g of all-purpose flour
- 1 egg
- breadcrumbs
- seed oil for frying
 
Boil the rice and drain it, adding the butter and saffron once cooked and mixing well. Add the Grana Padano, spread on a baking sheet, and let cool, covering it with plastic wrap to prevent it from drying out.
In the meantime, dice the ham, scamorza, and mozzarella.
Then, once the rice has completely cooled, take about two tablespoons of rice and start making small balls, which you will need to fill with the prepared filling. 
Meanwhile, prepare the batter: mix the flour, water, egg, and a little salt. The batter should be "sticky," not too runny. Dip the arancini in the batter and then roll them in breadcrumbs.
Heat the oil in a saucepan and fry your arancini, letting them rest for a few minutes on paper towels to remove excess oil and serve them hot.

Recipe for red wine and radicchio arancini di riso

As you can see, the recipe is very simple, but the variations are truly numerous. Here’s another recipe for arancini di riso that is particularly flavorful and original, with which you will surely impress. Here is the recipe for arancini di riso with red wine and radicchio:

- 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
- seed 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, making it particularly flavorful. Mix the rice with the butter and parmesan and let it cool, laying plastic wrap on top. 
On the side, prepare the dressing: in a pan, sauté the radicchio, previously cut into thin strips, with a bit of oil, salt, and pepper. Let it cool and add the diced Asiago. Finally, prepare the batter following the previous method and continue in the same way. Et voilà! Here are some very special arancini, also suitable for vegetarians.

Want another recipe for arancini di riso? Well, as you may have guessed, there are plenty of variations. Here are some ideas for fillings: try the arancini with eggplant filling, or those with meat ragù, another classic recipe. With their flavor, they will never cease to amaze you.