How to Make Sicilian Arancini
Have some leftover risotto? Make Sicilian arancini! And if you don’t? Let’s make some anyway!
We like to think of making Sicilian arancini as a delicious labor of love. Really they’re fried balls of risotto with a little secret inside. What do they hide? Well, that depends. The classic version is meaty ragù, but you can find all sorts of inventive versions on the island like toasted pistachio and tomato, eggplant and ricotta or even tuna ragù. If you’re in your kitchen, then it’s entirely up to you! Even though the arancini fillings change, the feeling remains the same: pure crispy, gooey bliss!
The origins of arancini lie in Sicily in the 10th century when the island was under Arab rule. Before going on a long trip, the travelers would take a large bowl of saffron-infused rice and roll it with pieces of meat and vegetables to form a ball. These balls were then breaded and fried to be brought along with them. As they were both filling and easy to transport, they made the perfect travel snack (and still do!).
Fun fact, on the west side of the island you’ll order an arancino (plural: arancini), while on the east side you’ll order an arancina (plural: arancine). What’s the difference? One version is feminine, the other masculine. To this day, Sicilians debate over what’s the correct way to call them! Either way, they both stem from the word arancina, which actually means “little oranges” in Italian.
Probably the best part about Sicilian arancini, if we had to choose, is that you can make them with whatever you like! From veggies and fresh herbs to prosciutto cotto and bechamel sauce, the combinations are endless. For a sweet treat, you can use Nutella or chocolate. You can even get creative with the leftovers you might already have in your refrigerator. Make sure to bookmark this arancini recipe so that you’re ready when inspiration hits!
When visiting Sicily or southern Italy, you’re likely to see them sold by street vendors or in a panificio. If you’re lucky enough to come across freshly fried Sicilian arancini, they’ll be slightly crispy on the outside with a warm and gooey center. Hmm, we know just thinking about them must make your mouth water, so we’re here to help y