The Best Arancini Recipe: Mastering Sicily's Golden Globes

If there is one street food that embodies the culinary sunshine and resourceful spirit of Sicily, it is the arancini (or arancine in Palermo). These glorious, deep-fried rice balls are little parcels of joy, a perfect marriage of crispy exterior and creamy, savoury interior. Their name literally translates to 'little oranges,' a nod to their golden colour and often round shape, and once you bite into one, you’ll understand why they are so beloved.

Arancini: A History Rooted in Resourcefulness

The history of the arancini is as layered as its filling. It’s believed the dish originated in 10th-century Sicily during Arab rule. The practicality of a fried, breaded rice ball was instantly recognised: it was a brilliant way for travellers and hunters to carry a hearty meal with them. The crispy breadcrumb coating acted as a natural, edible container, preserving the saffron-infused rice and its rich filling for hours. Over the centuries, arancini evolved, becoming an established part of Sicilian festive cuisine, particularly celebrated on the Feast of Santa Lucia in December.

The Magic of Leftovers (or Planned Overs!)

In the world of Italian home cooking, spreco (waste) is a sin. Arancini were, and still are, the ultimate expression of this resourcefulness, traditionally made with leftover risotto.

But here at Carluccio’s, we believe the best arancini are worth planning for. That’s why we encourage you to make a double batch of risotto—not just for tonight’s dinner, but specifically for tomorrow’s arancini. Why? Because the success of your arancini relies on the quality and structure of the rice.

For this recipe, we insist on using Carluccio's Carnaroli Rice. Known as the 'King of Rice,' Carnaroli is high in starch and maintains a firmer structure than Arborio. When cooked for risotto and then cooled, it sets perfectly, holding its shape beautifully when moulded and fried—a crucial step for a structurally sound, yet deliciously creamy arancino.

Flavour is Everything: Filling Your Globes

While the classic Sicilian filling is a ragù (a slow-cooked meat sauce) and mozzarella, the possibilities are endless!

• Classic: Beef or Pork Ragù, a cube of Mozzarella, and a few peas.

• Vegetarian: Spinach and Ricotta, or Four Cheeses (Provolone, Fontina, Mozzarella, and Parmesan).

• The Carluccio Twist: A generous spoonful of our Ragù Di Chianina for a rich, Tuscan twist.

The Best Arancini Recipe

This recipe assumes you have already made and chilled your risotto (ideally 1-2 days old).

Makes: 8-10 Arancini Prep time: 30 minutes Cook time: 15-20 minutes

Ingredients:

For the Rice:

• 500g Carluccio's Carnaroli Rice (cooked into risotto, cooled, and chilled)

• 2 tbsp grated Parmigiano Reggiano

• 1 egg yolk (optional, for binding if the rice feels loose)

For the Filling & Coating:

• 10 cubes of Mozzarella (about 1.5-2cm thick)

• 10 tbsp of your chosen filling (e.g., Ragù, or cooked spinach/ricotta mix)

• 2 eggs, lightly beaten

• 100g plain flour

• 150g fine breadcrumbs (panko or fine Italian breadcrumbs)

• Vegetable or sunflower oil, for deep frying

Method:

1. Prepare the Rice Base:

• In a bowl, mix the cold risotto with the grated Parmigiano Reggiano and the egg yolk (if using). Ensure it’s well combined but still sticky.

2. Form and Fill:

• Take a generous scoop of the rice mixture (about 80-100g) into the palm of your hand.

• Flatten the rice into a disc shape, about 1cm thick.

• Place one cube of mozzarella and a tablespoon of your filling in the centre of the disc.

• Gently gather the sides of the rice up around the filling, pressing and sealing it completely. Roll the rice ball gently between your palms to form a smooth, tight sphere (or a conical, pear shape, if you prefer the classic Sicilian style!). Repeat for all arancini.

3. The Triple Coating:

• Set up three shallow bowls: one with the flour, one with the beaten egg, and one with the breadcrumbs.

• Take one arancino and roll it thoroughly in the flour, shaking off any excess.

• Dip it into the beaten egg, ensuring it is fully coated.

• Finally, roll it generously in the breadcrumbs, pressing firmly so that the entire surface is covered. Repeat the process for all arancini.

4. Fry to Perfection:

• Heat the oil in a deep pot or fryer to 170°C. The oil must be hot enough to crisp the outside quickly without burning.

• Gently lower the arancini into the hot oil (do not overcrowd the pan; fry in batches).

• Fry for 4-6 minutes, turning occasionally, until they are deep golden brown all over.

• Remove with a slotted spoon and drain on a wire rack or paper towels.

Serve immediately, allowing your guests to break the golden crust and enjoy the warm, molten centre. The crisp crunch, the creamy rice, and the rich filling—it’s pure Sicilian bliss.

Stock up on our Carluccio’s Carnaroli Rice today and plan your next arancini feast!