---
title: Arancini (Sicilian Rice Balls)
servings: 6
prep time: 40 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/arancini
---

Gather @arborio rice{350%g}, @vegetable stock{900%ml}, @green pea{100%g}, @all-purpose flour{100%g} and @sunflower oil{750%ml}.

Cook the rice in the stock with the @saffron{1%pinch}, stirring occasionally, until the liquid is absorbed, about 16 minutes. Beat in the @butter{40%g} and @parmesan{60%g}. ~{16%minutes}

Spread the rice on a tray and cool completely — refrigerate 1 hour if you have time. ~{1%hours}

With damp hands, flatten a handful of rice, tuck in a cube of @mozzarella{150%g} and a few peas, and close it into a tight ball. Repeat to make about 12.

Roll each ball in flour, then beaten @egg{2}, then @breadcrumbs{200%g}, pressing the crumbs on firmly.

Heat the oil to 170°C and fry in batches until deep amber all over, about 4 minutes per batch. ~{4%minutes}

Drain on paper towels, @salt{} lightly, and rest 5 minutes — the center will still be molten. ~{5%minutes}