Arancini Recipes: 14 Golden Sicilian Rice Balls Palermo Eats on December 13, Plus Party-Size Versions

These arancini recipes come with a story: in Palermo, December 13 is the feast of Santa Lucia, and many families skip bread and pasta for the day and eat golden fried rice balls instead. Arancini, which means little oranges, are crisp on the outside and soft and cheesy in the middle, and they have become one of the most loved holiday reels online. One Italian creator’s Advent series episode about the arancina passed 62,000 likes, and cheese-pull clips keep racking up views every December. Below you will find the classic ragu version, a mozzarella-center favorite, baked and air fryer shortcuts, smart ways to use leftover risotto and party-size bites. If you are planning an Italian holiday table, they sit happily next to a Feast of the Seven Fishes spread. Each slide has a short list of what you will need and simple steps..

Classic Sicilian Arancini Recipes With Ragu and Peas

The classic Palermo arancina is round, about the size of an orange, and filled with a slow-cooked meat ragu, sweet peas and a cube of cheese. The rice is cooked with saffron, so the inside glows yellow when you break one open. Sicilians often make the ragu a day ahead, the same rich sauce they spoon over baked pasta for Sunday crowds. The secret is cold, sticky rice: warm rice falls apart, while rice chilled overnight holds its shape and fries up with a shell that crackles..

You will need: 2 cups arborio rice, 4 cups chicken stock, a pinch of saffron, 1/2 cup grated parmesan, 2 tbsp butter, 1 cup thick meat ragu, 1/2 cup peas, 4 oz provolone or mozzarella in small cubes, 2 eggs, 1 cup flour, 2 cups fine breadcrumbs and oil for frying.

How to make it: 1. Like most arancini recipes, this starts with risotto: cook the rice in the saffron stock until thick and all the liquid is absorbed, then stir in the butter and parmesan. 2. Spread the rice on a tray and chill until completely cold, ideally overnight. 3. Flatten a scoop of rice in your palm, add a spoon of ragu, a few peas and a cube of cheese, and close it into a ball. 4. Roll each ball in flour, then beaten egg, then breadcrumbs. 5. Fry at 350F for 4 to 5 minutes until deep golden, drain on paper towels and serve warm.

Mozzarella-Center Arancini With a Big Cheese Pull

Of all the arancini recipes online, this is the version that stops people mid-scroll: you tear the ball in half and a long string of melted mozzarella stretches between the two pieces. It is also the easiest filling for beginners, because there is no sauce to leak out while you shape. Use low-moisture mozzarella, not the fresh kind packed in water, which turns the center soggy. Serve them in a puddle of warm tomato sauce, the same way they appear on Italian antipasti platters in trattorias all over Sicily.

You will need: 3 cups cold cooked risotto, 1/2 cup grated parmesan, 6 oz low-moisture mozzarella cut into 3/4 inch cubes, 2 eggs, 1 cup flour, 2 cups breadcrumbs, oil for frying and 1 cup warm marinara for serving.

How to make it: 1. Mix the cold risotto with the parmesan so it is firm and sticky. 2. Wrap 2 tablespoons of rice around each mozzarella cube, pressing it into a tight ball. 3. Coat in flour, egg and breadcrumbs, then chill the balls for 20 minutes. 4. Fry in batches at 350F until golden, about 4 minutes. 5. Spoon warm marinara onto a plate, set the arancini on top and serve right away for the best cheese pull.

Spinach and Ricotta Arancini

In the province of Syracuse, cafe counters often carry a green-flecked arancino filled with spinach and soft cheese next to the meat ones. Among vegetarian arancini recipes it is a favorite, lighter and great for guests who skip meat. Squeeze the cooked spinach very dry, or the moisture will steam the rice from the inside and split the crust. A little lemon zest and nutmeg in the ricotta make the filling taste bright, a trick borrowed from the spinach fillings in make-ahead holiday quiche.

You will need: 3 cups cold risotto, 1 cup cooked chopped spinach squeezed dry, 1/2 cup ricotta, 1/4 cup grated parmesan, a pinch of nutmeg, zest of 1/2 lemon, 3 oz mozzarella cubes, 2 eggs, flour, breadcrumbs and oil for frying.

How to make it: 1. Stir the spinach, ricotta, parmesan, nutmeg and lemon zest together and season with salt and pepper. 2. Flatten a scoop of risotto, add a teaspoon of the spinach mix and a mozzarella cube, and seal it into a ball. 3. Coat each ball in flour, egg and breadcrumbs. 4. Chill for 20 minutes so the coating sets. 5. Fry at 350F until golden and serve warm with a squeeze of lemon.

Ham and Cheese Arancine al Burro, Palermo Style

Walk into any Palermo rosticceria and you will be asked a simple question: carne or burro? The burro arancina is the white version, made with a creamy filling of cooked ham, mozzarella and a spoon of bechamel, sometimes with a little extra butter, which gives it the name. Kids love it, and of all the arancini recipes in Palermo it is the one many Palermo families make for little ones on Santa Lucia day. If you are cooking for a big holiday crowd, it pairs well with dishes from an Italian holiday menu.

You will need: 3 cups cold saffron or plain risotto, 4 oz cooked ham diced small, 4 oz mozzarella diced, 1/2 cup thick bechamel sauce, black pepper, 2 eggs, flour, breadcrumbs and oil for frying.

How to make it: 1. Mix the ham, mozzarella and cold bechamel into a thick filling and season with pepper. 2. Flatten a large scoop of rice in your palm and add a heaping spoon of the filling. 3. Close the rice around it into a smooth round ball the size of a small orange. 4. Coat in flour, egg and breadcrumbs, pressing the crumbs on firmly. 5. Fry at 350F for 5 to 6 minutes until golden and let them rest 2 minutes before serving.

Pointed Arancini Recipes From Eastern Sicily

Cross the island to Catania and Messina and the rice balls change shape and even gender: here it is the arancino, and it is often shaped like a cone. Locals like to say the point recalls Mount Etna, the volcano that towers over Catania. The cone is also practical, since the filling sits in the wide base and the tip gets extra crunchy. Sicily’s sweet side, like classic cannoli desserts, comes from the same street-food culture of rosticcerie and pastry shops.

You will need: 3 cups cold saffron risotto, 1 cup thick ragu, 1/3 cup peas, 3 oz diced caciocavallo or provolone, 2 eggs, flour, breadcrumbs and oil for frying.

How to make it: 1. Wet your hands and flatten a large scoop of rice into a thick disc. 2. Place a spoon of ragu, a few peas and some cheese in the center. 3. Bring the rice up around the filling and pinch the top into a point, smoothing the sides like a cone. 4. Coat in flour, egg and breadcrumbs and stand them on a tray to chill for 20 minutes. 5. Fry standing upright, spooning hot oil over the tips, until deep golden all over.

Baked Arancini Recipes, No Frying Needed

If a pot of hot oil feels like too much on a busy holiday weekend, the oven does a surprisingly good job with most arancini recipes. The trick is toasting the breadcrumbs in a little olive oil before you coat the balls, so they come out golden instead of pale. A light spray of oil on top helps too. Baked arancini also free up your stovetop, which is handy when you are already running a sheet pan lasagna for a crowd in the same oven.

You will need: 3 cups cold risotto, 1/2 cup parmesan, 4 oz mozzarella cubes, 2 eggs, 1 1/2 cups breadcrumbs, 3 tbsp olive oil, olive oil spray and marinara for serving.

How to make it: 1. Heat the oven to 425F and line a sheet pan with parchment. 2. Toast the breadcrumbs in the olive oil in a skillet until light golden, then let them cool. 3. Shape the risotto around the mozzarella cubes, then dip in egg and roll in the toasted crumbs. 4. Set on the pan, spray lightly with oil and bake for 20 to 25 minutes, turning once, until crisp. 5. Rest 3 minutes and serve with warm marinara.

Air Fryer Arancini

The air fryer was made for arancini recipes. You get a crackly shell with a spoon of oil instead of a pot full, and you can reheat yesterday’s leftovers so they taste freshly made. Do not crowd the basket: leave space around each ball so the hot air can circulate, and flip them halfway. Freeze a batch of shaped, breaded balls on a tray and you have a ready snack all season long, just like the crispy savory empanadas many cooks keep in the freezer.

You will need: 3 cups cold risotto, 1/2 cup parmesan, 4 oz mozzarella cubes, 2 eggs, 1 cup flour, 1 1/2 cups panko or fine breadcrumbs, olive oil spray and marinara for dipping.

How to make it: 1. Shape the cold risotto around the mozzarella cubes into balls the size of a golf ball. 2. Coat in flour, egg and crumbs and chill for 15 minutes. 3. Heat the air fryer to 380F and spray the basket and the balls lightly with oil. 4. Cook in one layer for 12 to 14 minutes, turning halfway, until golden. 5. From frozen, cook for 18 to 20 minutes, and check that the center is hot before serving.

Butternut Squash, Sage and Mozzarella Arancini

This autumn version swaps the ragu for roasted butternut squash folded right into the rice, with crispy sage and a melting mozzarella middle. The squash turns the inside a warm orange and adds a gentle sweetness that pairs beautifully with salty parmesan. It is a smart way to use the last of a roasted squash and a cozy starter for long winter evenings, the kind of food that fits a list of cozy dinners for dark nights.

You will need: 3 cups cold risotto, 1 cup roasted butternut squash mashed, 8 fresh sage leaves chopped, 1/3 cup parmesan, 4 oz mozzarella cubes, 2 eggs, flour, breadcrumbs and oil for frying.

How to make it: 1. Fold the mashed squash, chopped sage and parmesan into the cold risotto. 2. Chill the mixture for 30 minutes if it feels soft. 3. Shape into balls around the mozzarella cubes. 4. Coat in flour, egg and breadcrumbs. 5. Fry at 350F until golden and garnish with a few sage leaves crisped in the hot oil for 10 seconds.

Pesto Arancini Recipes With a Green Center

Pesto is the easiest way to give arancini recipes a holiday look. Stir a few spoons of basil pesto into the rice and these turn bright green inside, which looks festive on a red and green holiday platter. Serve extra pesto on the side with toasted pine nuts. Use a thick pesto so the rice stays firm, and add a little extra parmesan if it feels loose. The same jar of pesto works hard all season, from rice balls to easy holiday crostini.

You will need: 3 cups cold plain risotto, 1/3 cup thick basil pesto plus extra for serving, 1/3 cup parmesan, 4 oz mozzarella cubes, 2 eggs, flour, breadcrumbs, oil for frying and 2 tbsp toasted pine nuts.

How to make it: 1. Stir the pesto and parmesan into the cold risotto until evenly green. 2. Shape into balls around the mozzarella cubes. 3. Coat in flour, egg and breadcrumbs, then chill for 20 minutes. 4. Fry at 350F until golden, about 4 minutes. 5. Serve with a small bowl of pesto, a sprinkle of pine nuts and fresh basil.

Leftover Risotto Arancini Recipes, the Cucina Povera Way

Arancini were born from the Italian habit of never wasting food, the idea known as cucina povera. Yesterday’s risotto is actually better than fresh rice here, because it has firmed up in the fridge. Any flavor works, from mushroom to seafood to plain parmesan. Just add an egg and a handful of cheese to bind it, shape and fry. If you love creamy rice dishes, try a pot of cozy risotto recipes on purpose, so you have leftovers for this.

You will need: 3 cups leftover risotto, chilled, 1 egg, 1/3 cup parmesan, 3 oz mozzarella or fontina cubes, flour, 1 more egg for coating, breadcrumbs and oil for frying.

How to make it: 1. Mix the cold risotto with 1 egg and the parmesan until it holds together. 2. Scoop 3 tablespoons at a time and shape around a cube of cheese. 3. Coat in flour, beaten egg and breadcrumbs. 4. Fry at 350F for 3 to 4 minutes until golden, or bake at 425F for 20 minutes. 5. Season with a pinch of flaky salt while hot and serve.

Mini Party Arancini Recipes With Marinara for Dipping

For holiday parties, go small. Bite-size arancini, about the size of a walnut, cook in two minutes, are easy to eat standing up and look great piled high next to a bowl of marinara. Stick a toothpick in each one and they disappear fast. Make them the day before, keep them in the fridge and reheat in a hot oven for 10 minutes, and they slot right into a spread of gourmet party bites.

You will need: 3 cups cold risotto, 1/3 cup parmesan, 3 oz mozzarella in small 1/2 inch cubes, 2 eggs, flour, fine breadcrumbs, oil for frying, toothpicks and 1 1/2 cups warm marinara.

How to make it: 1. Shape tablespoon-size portions of risotto around tiny mozzarella cubes. 2. Coat in flour, egg and fine breadcrumbs. 3. Fry in batches at 350F for about 2 minutes until golden. 4. Drain, add a toothpick to each and keep warm in a 200F oven. 5. Serve piled on a platter with a bowl of marinara in the middle.

Pizza Arancini With Pepperoni and Mozzarella

These taste like a slice of pizza rolled into a ball, which makes them one of the arancini recipes that are a guaranteed hit with kids and teenagers. The rice is stirred with tomato sauce and oregano, then wrapped around mozzarella and small bits of pepperoni. Serve with warm pizza sauce for dunking. If your family loves that flavor, you will find more ideas in these pizza-flavored dinners.

You will need: 3 cups cold risotto, 1/3 cup thick pizza sauce plus more for dipping, 1 tsp dried oregano, 1/3 cup parmesan, 4 oz mozzarella cubes, 2 oz pepperoni chopped small, 2 eggs, flour, breadcrumbs and oil for frying.

How to make it: 1. Stir the pizza sauce, oregano and parmesan into the cold risotto. 2. Mix the mozzarella cubes and chopped pepperoni together. 3. Shape the rice around a spoon of the cheese and pepperoni mix. 4. Coat in flour, egg and breadcrumbs and chill for 20 minutes. 5. Fry at 350F until golden and serve with warm pizza sauce.

Roman Suppli al Telefono, the Arancini Cousin

Rome has its own rice croquette, the suppli, and it is shaped like a small log instead of a ball. The rice is cooked in tomato sauce, and it works with the same steps as other arancini recipes. When you pull one apart, the melted mozzarella stretches out like an old telephone cord, which is why Romans call it suppli al telefono. They are sold in pizzerias as a starter. Shaping them by hand is as satisfying as rolling old-world handmade pasta.

You will need: 2 cups arborio rice, 2 cups tomato passata, 2 cups stock, 1/2 cup parmesan, 4 oz mozzarella sticks, 2 eggs, breadcrumbs and oil for frying.

How to make it: 1. Cook the rice in the passata and stock until thick, stir in the parmesan and chill completely. 2. Take 3 tablespoons of rice, flatten it and lay a stick of mozzarella in the middle. 3. Close the rice around the cheese into a 3 inch log. 4. Dip in egg and roll in breadcrumbs. 5. Fry at 350F until golden and break one open to check the cheese stretches.

Why Palermo Eats Arancine on December 13

The Santa Lucia tradition goes back to a famine in Palermo. According to local legend, in 1646 a ship loaded with grain arrived in the harbor on December 13, and the hungry city was so grateful that it did not wait to mill the wheat into flour. People boiled the grains whole, creating cuccia, a sweet wheat pudding. Ever since, many Palermitans avoid bread and pasta on the saint’s day and eat cuccia and arancine instead, and bakeries fry them by the thousands, using family arancini recipes passed down for generations. You can read more about the dish’s history on Wikipedia’s arancini page, and compare it with other holiday food traditions around the world.

You will need: for a Santa Lucia table: a tray of homemade arancini (meat and burro), a bowl of cuccia made with soaked wheat berries, ricotta and sugar, a few panelle chickpea fritters and fresh oranges.

How to make it: 1. Make the risotto and fillings a day ahead and chill everything overnight. 2. On the morning of December 13, shape and bread both meat and burro arancine. 3. Fry them just before guests arrive and keep warm in a low oven. 4. Serve the cuccia in small bowls with a dusting of cinnamon. 5. Set out oranges and let everyone help themselves, the way Palermo families do.