Arancini rice balls

Type of dish recipe:  Secondo piatto

Servs: 6 people

Preparation time: 30 mins

Cooking time: 20 mins

Wait time:

If you ever visit Sicily, make sure you try arancini! The best known are filled with a meat sauce and peas, but you can find others too: they might be round or pear-shaped with various fillings such as spinach and mozzarella or ricotta.


• 200g rice

• 150g mince

• 2 egg yolks

• 120g tomato coulis

• 50g boiled peas

• 50g carrots

• 50g onions

• 20g celery

• 50g dry white wine

• 40g grated Casa Azzurra Parmigiano Reggiano

• 120g butter

To make the breadcrumb:

• 3 eggs

• breadcrumbs (quantity to taste)

• flour (quantity to taste)

• oil for frying


1. Finely chop the onion, celery and carrot then fry on a low heat in 80g of butter until soft.

2. Add the mince, cook until brown, deglaze with wine and allow the liquid to evaporate.

3. Add salt and pepper, then add the tomato coulis and cook for 15 minutes.

4. While this mixture is cooking, brown the rice in a separate frying pan with the remaining butter. Add the meat sauce and cook, adding the hot stock – it should take about 20 minutes.

5. Add the peas 5 minutes before the end of the cooking process. Take the rice off the heat and leave to cool.

6. Once the rice has cooled, add the cheese and egg yolks.

7. Shape the rice into 45-50g balls (these are your arancini).

8. Roll the arancini in flour then in the beaten egg.

9. To finish, cover them in breadcrumbs then fry in the hot oil. As soon as they are golden brown, drain them on kitchen paper.


Cheese used:
Grated Casa Azzurra Parmigiano Reggiano