Arancine al ragù
Arancine
Sicily's fried rice balls: saffron rice wrapped round a ragù, peas and caciocavallo, breaded and fried until gold.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Arancine.
- Prep
- 1 hr
- Cook
- 1 hr 30 min
- Rest
- 2 hr
- Total
- 4 hr 30 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Arancine are saffron risotto rice, cooked firm and cooled, shaped around a filling of meat ragù, peas and a cube of cheese, then dipped in batter and breadcrumbs and fried. The rice is cooked in broth like a plain risotto, enriched with butter and cheese, then spread out to cool completely; warm rice will not hold. The ragù must be thick, almost dry, or it soaks the rice. Wet your hands, flatten a ball of rice in your palm, add a spoon of filling, close it up and press it into a ball. A batter of flour and water glues on the crumbs better than egg. Fry in deep, hot oil until evenly gold. Done is a crisp shell, soft rice and a hot, melting centre.
What you'll need
17 ingredients. Tap each one once it's out on the bench.
- Rice
- Filling
- Coating
- Ingredients
Ingredients
Rice
- Short-grain rice, arborio or originario500 g
- Chicken stock, light broth, hot1.2 l
- Saffron1 pinch
- Butter40 g
- Parmigiano Reggiano, or pecorino, grated50 g
Filling
- Beef, minced250 g
- Onion, finely chopped½ medium
- Tomato purée, concentrate30 ml
- Passata200 g
- Red wine80 ml
- Peas, fresh or frozen100 g
- Caciocavallo, young, diced120 g
- Olive oil30 ml
Coating
- Wheat flour, whisked with 200 ml water into a batter150 g
- Breadcrumbs, fine200 g
- Neutral oil, for deep-frying1½ l
Ingredients
- Salt4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Make the ragù: soften the onion in the oil, brown the beef, add the wine and let it evaporate, then the concentrate and passata. Simmer 40 minutes until thick, add the peas for the last 10 minutes and season. Cool.
55 min
Step 2
Cook the rice in the hot broth with the saffron, stirring, until just tender and the liquid is absorbed, about 16 minutes. Stir in butter and cheese, spread on a tray and cool completely.
20 min
Step 3
With wet hands, flatten a handful of rice in your palm, add a spoon of ragù and a few cubes of caciocavallo, close the rice round it and shape a firm ball.
30 min
Step 4
Dip each ball in the flour batter, then roll in breadcrumbs. Chill 30 minutes so they hold.
30 min
Step 5
Deep-fry a few at a time at 175°C until evenly golden, 4–5 minutes. Drain and rest 5 minutes before eating.
25 min175°C
Nutrition
Per serving · estimate
- Calories
- 549 kcal
- Protein
- 19.5 g
- Carbs
- 46.7 g
- Fat
- 30.9 g
- Saturated fat
- 8.9 g
- Fibre
- 2.2 g
- Sugar
- 2.5 g
- Sodium
- 898 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
Caciocavallo → Provola or scamorza
Both southern stretched cheeses that melt well.
Tips
- Make the rice and ragù the day before; cold, firm rice is much easier to shape.
- The centre stays very hot: wait a few minutes before biting.
History & culture
Palermo says arancina, feminine and round; Catania says arancino, masculine and often pointed like Etna. Both cities eat them on 13 December, the feast of Santa Lucia, when Palermo stops eating bread and pasta. Bar counters across Sicily sell them hot all day.
Saffron and rice reached Sicily with the Arabs, who ruled the island from the ninth to the eleventh century, and many trace arancine to their rice dishes. The breaded, fried version for eating on the move developed later, and the name comes from their resemblance to little oranges.
Traditional — The Palermo arancina al ragù, with peas and caciocavallo.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Arancine al ragù take?
4 hr 30 min all in — 1 hr prep, 1 hr 30 min cook, 2 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 10 arancine. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Dutch oven, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Caciocavallo → Provola or scamorza. Both southern stretched cheeses that melt well.
Any tips from this recipe?
Make the rice and ragù the day before; cold, firm rice is much easier to shape. The centre stays very hot: wait a few minutes before biting.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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