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Arancini di Riso, or Italian rice balls, are a classic Sicilian street food that combines the rich flavors of saffron risotto with a savory filling, coated in a crispy golden crust. These delicious bites are crunchy on the outside, soft and cheesy on the inside, and bursting with flavor in every bite.
Traditionally made with leftover risotto, arancini are the perfect way to transform a simple dish into an impressive appetizer or party snack. In this recipe, the risotto is flavored with saffron, filled with pancetta and tomato sauce, coated in a mix of breadcrumbs and cornflakes for extra crunch, and fried until perfectly crisp.
Serve them hot, topped with freshly grated Parmigiano Reggiano, and watch them disappear fast. Whether you’re cooking for friends, family, or just treating yourself, these arancini are guaranteed to impress!
Ingredients
* 300g risotto rice
* 400ml chicken stock
* ½ glass white wine
* 2g saffron pistils
* 1 golden onion (for sauce)
* 1 white onion (for risotto)
* 200g pancetta
* 100ml strained tomato sauce
* 30g Parmigiano Reggiano (plus extra for garnish)
* 200g all-purpose flour
* 2 eggs
* 250g cornflakes (blended fine)
* 250g breadcrumbs
* 6 tbsp olive oil
* 400ml peanut oil (or frying oil of choice)
* 3 pinches salt & 3 pinches white pepper
Instructions
1. Make the saffron risotto
1. Dice the white onion, sauté in 2 tbsp olive oil until fragrant.
2. Add risotto rice, toast lightly, then stir in saffron.
3. Deglaze with white wine.
4. Slowly add chicken stock, stirring until rice is cooked softer than usual (25–30 min).
5. Season with salt & pepper, cover, and let cool.
2. Make the filling
1. In a skillet, cook pancetta on low until crispy. Remove.
2. In the rendered fat, cook golden onion until soft.
3. Add strained tomato, simmer gently until flavors combine. Set aside.
3. Form the arancini
1. Scoop portions of cooled risotto (use an ice cream scoop).
2. Flatten, add a little pancetta & tomato mixture in the center.
3. Shape into balls (about 16–18).
4. Coat
1. Whisk eggs with salt & pepper.
2. Roll each ball in flour → egg wash → breadcrumb + cornflake mix.
5. Fry
1. Heat peanut oil on medium. Test with one ball — if it bubbles, oil is ready.
2. Fry until golden & crispy. Drain on paper towels.
6. ServeStack, grate Parmigiano on top while warm, garnish, and enjoy hot!
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Aranchi disso or Italian rice balls are a classic Sicilian street food that combines the rich flavor of Zaffron Risoto with a savory filling. Coated in a crispy golden crust, these delicious bites are are crunchy on the outside, soft and cheesy on the inside, and bursting with flavor in every bite. Traditionally made with leftover risoto, aranchchini are the perfect way to transform a simple dish into an impressive appetizer or a party snack. In this recipe, the risoto is flavored with saffron filled with ponetta and tomato sauce coated in a mix of breadcrumb and corn flakes for extra crunch and fried in perfectly crisp. Serve them up top topped with freshly grated parmyo and watch them disappear fast. Whether you’re cooking for friends, family or just treating yourself, these arenchini are guaranteed to impress. [Music] behind. [Music] Hey Instruction. Make the saffron risoto. Dice the white onions. Saute 2 tbsp of olive oil until fragrant. Add the ratoto slightly. Then stir in the saffron. Delaze with the white wine. Slowly add the chicken stock. Stir until rice is cooked softer than usual. 25 to 30 minutes. Season with salt and pepper. Cover and let it cool. Let’s make the filling. In a skillet, cook ponchetta on a low until crisp. Remove in the render fat. Cook golden onion until soft. Add the strained tomato. Simmer gently until flavor combines. Set aside. Form the rice balls. Scoop portion of cooled ratoto using a ice cream scoop. Flatten. Add a little ponetta tomato mixture in the center. Ship into balls. You will get about 16 to 18 pieces. Coat. Whisk the egg with salt and pepper. Roll each ball in flour, egg wash, breadcrumbs, and cornflakes mix. Let’s fry. Eat the peanut oil or any oil of your choice. Fry until golden and crisp. Drain on a paper towel. Serve. Stack gran on top while warm. Garnish and enjoy hot. [Music] [Music] Heat. Heat. [Music] behind [Music] you. Hey. Hey. Hey. [Music] [Music] Hey. Hey. Hey. [Music] D. [Music] Hey. Hey. Heat. Heat. N. [Music] [Music] Heat. Heat. N. [Music] [Music] Happy birthday. [Music] We’re going together for you. [Music] Heat. Heat. [Music] Heat. Heat. Down. Down. Tonight [Music] you [Music] Heat. Heat. Heat. Heat. N. [Music] in the evening. Hey [Music]
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