Arancini: A Sicilian Street Food Treasure

Arancini: A Sicilian Street Food Treasure

Today, we're showcasing the delightful Arancini with Ricotta, a vegetarian option that's both creamy and flavorful.


    • Arborio rice (2 cups)
    • Vegetable broth (4 cups)
    • Onion (1, finely chopped)
    • White wine (1/2 cup)
    • Saffron threads (a pinch)
    • Olive oil (for frying)
    • Salt and pepper (to taste)
    • Ricotta cheese (1 cup)
    • Pecorino Romano cheese (1/2 cup, grated)
    • Eggs (2, beaten)
    • Breadcrumbs (2 cups)


  • Prepare the Rice: Heat olive oil in a pan and sauté the onion until softened. Add the rice and toast for a minute.Pour in the white wine and cook until evaporated. Gradually add the vegetable broth, a ladleful at a time, stirring constantly until the rice is cooked through and creamy. Don't forget to add a pinch of saffron for a lovely golden hue and subtle flavor. Season with salt and pepper to taste.
  • Ricotta Filling: While the rice cools slightly, combine the ricotta and most of the pecorino cheese in a bowl.Season with salt and pepper if needed.
  • Arancini Time! Now comes the fun part! Shape the cooled rice into balls. Make a well in the center of each ball and fill it with a generous dollop of ricotta mixture. Seal the opening and reshape the rice ball, ensuring the filling is completely enclosed.
  • Double Coat for Extra Crispiness: Dredge each rice ball in beaten egg, then roll it generously in breadcrumbs.This double coating ensures a satisfyingly crisp exterior.
  • Fry to Perfection: Heat enough olive oil in a pan or deep fryer to reach 350°F (175°C). Carefully fry the arancini in batches until golden brown. Drain on paper towels to remove excess oil.
  • Grated Cheese Bliss: Sprinkle the freshly fried arancini with the remaining pecorino cheese for an extra cheesy touch. Let them cool slightly before enjoying these Sicilian delights!


    • For a richer flavor, substitute half the vegetable broth with chicken broth.
    • Experiment with different fillings! Leftover roasted vegetables, mushrooms, or ragù can be incorporated into the rice for a delightful twist.
  • Arancini are best enjoyed fresh, but they can also be reheated in the oven for a few minutes.
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