Did you know?
Did you know?
Arancini balls became wider known on a global scale through the Italian book series, Inspector Montalbano, due to the main character’s love for Arancini.
1
Place the saffron and stock in a saucepan and bring to the boil. Turn down to a low simmer.
2
Heat olive oil in a wide-based saucepan and add the onion and garlic, sauté stirring for 2-3 minutes until softened. Add the Mutti Double Concentrate Tomato Paste and cook for 2 minutes. Add the rice, salt and pepper and the wine and continue stirring until all the liquid is nearly evaporated. Start slowly adding the simmering stock, continuously stirring for approx. 20 minutes.
3
Add butter, Parmesan and lemon zest. Season with salt and pepper to taste. Spread risotto mix onto a tray to cool.
4
Transfer the mix to a bowl. Stir through the mozzarella.
5
Using damp hands to roll the rice into fifteen even-sized balls (approx. 50-60 g). Place them on a tray.
6
To prepare the crumbing mix, place the flour on a plate. Whisk together the eggs and milk in a wide mixing bowl. Place half of the breadcrumbs on a flat plate.
7
Crumb Arancini balls in batches, firstly coating in the flour then dipping in the egg mixture and lastly rolling in crumbs to coat. Repeat the steps to make them extra crisp.
8
Pour oil into a wide-based saucepan to fill approx. 10cm deep. Heat to 180°C. Deep-fry the arancini in batches for about 2-3 minutes, until slightly dark golden. Remove them and drain on paper towel.
9
Serve arancini balls warm with mayonnaise and your favorite cocktail or mocktail.
Arancini date back to tenth-century Sicily, when the island was under Arab rule. Rice became increasingly widespread during this period, as the Arabs introduced advanced irrigation systems and new agricultural techniques. Over time, rice-based dishes became an important part of Sicilian cuisine. The name arancini comes from the Italian word for orange, arancia, a reference to their traditionally round shape and golden-orange colour.
Over the centuries, arancini have evolved from a traditional Sicilian recipe into one of the island’s most popular street foods and can now be found throughout the year in cafés, bakeries and food outlets across Sicily.
Arancini also have a special connection with Santa Lucia Day, celebrated on 13 December. In cities such as Palermo, Syracuse and Trapani, they are traditionally eaten to commemorate the arrival of a shipment of grain in 1646, which helped alleviate a severe famine. Today, enjoying arancini on Santa Lucia Day remains a cherished Sicilian tradition.
Arancini vary across Sicily, with different shapes and fillings reflecting local traditions. In western Sicily, they are commonly round, while in eastern Sicily they are often shaped into a cone, traditionally said to evoke the silhouette of Mount Etna.
One of the best-known varieties is arancini al ragù, filled with a rich meat and tomato sauce together with mozzarella or caciocavallo cheese. Another Sicilian favourite is arancini al burro, typically filled with cheese, ham and béchamel. Sicilian cafés also offer many other variations, including arancini al pistacchio with pistachios, con funghi with mushrooms and con melanzane with aubergine.
In this particular arancini recipe, Mutti Double Concentrated Tomato Paste brings an intense, rich tomato flavour to the filling, while mozzarella adds a deliciously creamy contrast. Together, they create a satisfying balance of richness, texture and vibrant tomato taste.
