Sicilian arancini - rice balls from heaven

Sicilian Arancini - What Are They?

When in Sicily, you can't fail to come across Sicilian arancini. You can find them in cafes, street kitchens, and markets.

A bit like hamburgers in America, I guess.

Arancino is a Sicilian classic - a great snack. Grab one with you when your stomach starts to churn.

Traditional Sicilian arancini contain rice, mozzarella, meat, and peas. They are topped with breadcrumbs and fried in oil.

In practice, however, the contents vary. Nowadays, vegetarian options are also available.

The shape of the arancino is round. Or roundish. In the eastern parts of the island, cone shapes are common. In the West, they are more like a ball.

Where Did Arancini Originate From?

Like many other fried delicacies, arancini might have come to Sicily with the Arabs. That would be around the 900s.

The story goes that the Arabs rolled saffron-flavored rice into balls. They then added meat sauce to it. And because the shape and color resembled a small orange, the locals gave it a name meaning just that: arancino. (Plural: 'arancini'.)

In the 1100s, arancini became a popular food for travel. They were easy to carry. In Palermo, in the 1700s, arancini also became a food of choice for the feast of Santa Lucia.

However, the first documented evidence of arancino comes only from the 19th century. According to it, arancini contained then ricotta, sugar, spices, and milk. So they were more like sweets at that time.

Arancini Variations

Traditionally, there are two types of arancini: round and cone-shaped. The round ones have ragu (tomato sauce with meat), mozzarella, and peas. The cone-shaped ones contain mozzarella, ham, and grated cheese.

The cone-shaped arancini are common in eastern Sicily. Some say the shape comes from the volcano Etna. Perhaps so.

Recipes differ too, and different cities have their local versions. For example, Arancino alla Norma has eggplant in it. In Bronte, a local delicacy, pistachio, is added to arancini.

Some arancini have swordfish, prawns, or spicy sausages in them. Even chocolate! Spinach is also a frequently used ingredient. Vegetarian versions are also available.

Whatever the type of arancino, the surface is coated with breadcrumbs and then fried. It gives it a delicious crunch.

Arborio rice, also used in risottos, is used to make arancino. This type of rice holds the ball together better than traditional rice. Or you can use some other similar type of rice.

How to Make Arancini with Leftover Risotto?

A handy way to make arancini is to use leftover risotto. It only takes about 15 minutes.

For a dip, you can use homemade tomato sauce.

The risotto is thickened with an egg and coated with breadcrumbs. The whole is fried in oil to achieve a crispy crust.

A deep fryer is ideal, but a regular saucepan will also do.

Mix the raw egg with the cold risotto. It prevents arancini from falling apart during frying.

If you don't have any leftover risotto in the fridge, you can make it yourself. You can find the instructions for the arancini, the tomato sauce, and the risotto here.

Can Arancini be Frozen?

Arancini can be frozen both fried and before frying.

Unfried arancini will last up to three months in the freezer. Fryed arancini will stay good for about a month.

You can fry unbaked arancini frozen, as long as the oil is not too hot. Otherwise, the top will burn faster than the contents will warm.

Heat baked arancini in the oven at 200C / 400F. Heat them for 15-20 minutes until warm.

They make great arancini in this place. It's on Corso Ruggero, in Cefalu. That's where many of the pictures on this page were taken.

Arancino or Arancine?

Now we come to the fundamental questions. Should we call these Sicilian rice balls arancini (singular: 'arancino'), or 'arancine' (singular: 'arancina')? So, are they masculine or feminine?

The debate is bound to get heated at some dinner tables. One option is to call the round balls made in western Sicily 'arancine.' The more common pear shape in eastern Sicily would be arancino.

On the other hand, since there is no clarity on the matter even among Sicilians, you might as well not bother. Whichever form, it's always the right one - at least in someone's mind.

Conclusion

Arancino is a round - or roundish - stuffed ball of rice. You come across them pretty much everywhere in Sicily.

Arancini are probably an Arab legacy from around the 900s AD. However, the first documentary evidence dates back only to the 19th century.

Arancini are a handy snack and easy to carry with you while traveling. There are many different fillings, including vegetarian ones.

You can make Sicilian arancini at your own home. The easiest way to do this is to use leftover risotto. A deep fryer is not a must. A regular saucepan will do.

Good arancini are both filling and delicious.