arancini

Arancini are a traditional Sicilian snack consisting of stuffed, breaded rice balls that are deep-fried until golden. The name derives from the Italian word for orange, reflecting their color and rounded form. In Sicily, they are commonly called arancine or arancino (singular/plural forms vary by region).

Typically made with al dente risotto, often using short-grain varieties such as Carnaroli or Arborio, the rice is cooled and mixed with eggs to bind it. The balls are formed around a filling, most often a slow-simmered ragù with mozzarella, which melts into the rice as it cooks. Other common fillings include peas and cheese, ham and cheese, or mushrooms. The balls are rolled in breadcrumbs and fried in oil until crisp.

Shape varies from spherical to conical. While fried arancini are most common, baked versions called arancini al forno exist as a lighter alternative. They are typically served hot, accompanied by marinara sauce or a lemon wedge for dipping.

Beyond Sicily, arancini are popular throughout Italy and in Italian communities abroad. They are a staple of street food and festive meals, symbolizing the region's culinary tradition of turning leftover risotto into a new dish through clever fillings and technique.