Arancini with mozzarella and ham, known as arancini al burro in Sicily. A creamy filling made with béchamel sauce, melted mozzarella and ham (prosciutto cotto) surrounded by a layer of flavorful rice all coated in golden, crisp breadcrumbs, this is quintessential Sicilian street food!
Sicilian arancini also called rice balls or even risotto balls here in North America (if you ever happen to have leftover risotto which doesn't often happen with me!).
They are only one of my absolute favorite foods and I'm marveled at how many variations you'll find of this classic Sicilian street food in Sicily!
The classic ragu filled with peas are always a top choice for me! But there are so many others to try including pistachio arancini; seafood filled; alla Norma (with eggplant) and now these arancini with mozzarella and ham!
Why are they called arancini al burro?
Why the name arancini al burro, meaning butter, you may ask?
Apparently they were traditionally filled with a knob of butter in the center in order to keep the rice moist. However, over the years the recipe evolved into this version with béchamel sauce instead of butter.
Regardless of the name, they are another must try arancini recipe!
And please don't feel overwhelmed by the idea of making homemade Sicilian arancini! The process can be easily broken down into manageable steps, some of which can be prepared a day or two ahead. Check out my "Recipe Notes" below for more detail.
Ingredient List
- Arborio rice: an Italian short grain rice. Other alternatives include Carnaroli.
- Vegetable broth: may be replaced with chicken broth if you prefer.
- Salt
- Unsalted butter
- Grated Parmigiano cheese
- All-purpose flour
- Milk
- Mozzarella: cut into cubes or any variety of cheese that melts well such as provola, scamorza or caciocavallo.
- Ham: prosciutto cotto, cut into cubes
- Eggs: I use large sized
- Unseasoned breadcrumbs
- Oil for frying: (not shown) my top choice is avocado oil
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
1. Prepare the rice
-Cook the rice in vegetable broth until tender.
-Transfer to a shallow pan or bowl and stir in butter and Parmigiano.
-Place in the refrigerator to cool completely. Stir in eggs just before assembling the arancini.
2. Prepare the béchamel sauce
-Prepare a basic béchamel sauce as shown in the steps below with butter; flour and milk.
-Once thickened, stir in Parmigiano cheese. Let cool completely.
3. Assemble and fry
-Set up dredging station (as shown below). Stir the cubed prosciutto cotto into the béchamel sauce.
-Use a ½ cup measuring cup to scoop rice into the palm of your hand and flatten it.
-Place a tbsp. full of béchamel sauce (with the ham stirred in) in the center of the rice and top with a cube or two of cheese.
-Carefully wrap the rice around the filling and roll into a ball. Continue with the remaining ingredients.
-Dredge the arancini first in egg wash, then roll in breadcrumbs.
-Fry in a deep fryer or heavy bottomed pot halfway filled with oil until golden.
Recipe Notes
-If you wish, you may skip the béchamel sauce and simply add cubed ham and cheese in the center of your arancini.
-Instead of mozzarella, use any variety of cheese that melts well including provola; caciocavallo or scamorza.
-Omit the ham for a vegetarian version of this recipe or try replacing it with peas.
-The vegetable broth may be replaced with chicken broth.
-For mini arancini, (half the size) use a ¼ cup measuring cup and add ½ the filling suggested.
-I use a ½ cup measure to make even sized arancini.
-When assembling the arancini, lightly wet your hands to prevent the rice from sticking onto your hand.
-I assemble all the arancini first, then dredge them egg wash and breadcrumbs
-Cook the rice a day ahead and refrigerate. This is recommended as the completely chilled rice is easier to handle.
-Prepare the béchamel a day ahead and refrigerate it.
-The arancini can be completely assembled a day ahead, refrigerated and fried the following day before serving.
Keep leftovers refrigerated for up to 3 days. Warm in the oven before serving.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Sicilian street food recipes!
- Panelle (Sicilian Chickpea Fritters)
- Cipolline Catanesi
- Focaccia Messinese
- Sicilian Sfincione
- Sfincione Bagherese
- Spinach and Ricotta Ravazzate
- Baked Iris with Ricotta
- Pane Cunzatu
- Sicilian Rosticceria
Ingredients
For the rice
- 2½ cups Arborio rice
- 5 cups vegetable broth
- 3 tablespoon unsalted butter
- 1 cup grated Parmigiano cheese
- 2 large eggs lightly beaten
- salt to taste
For the filling
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 1 cup milk
- 3 tbsp. grated Parmigiano cheese
- salt to taste
- 100 grams ham (prosciutto cotto) cubed
- 70 grams mozzarella cubed
To assemble and fry
- 2 large eggs
- 1 cup unseasoned Italian breadcrumbs
- 2.5 liters avocado oil for deep frying
Instructions
Prepare the rice
- Pour the vegetable broth into a large pot and bring to a boil.
- Add rice, lower to a simmer and cook until tender, about 20 minutes. Add salt to taste.
- Transfer the rice to a large, shallow bowl or baking pan and stir in the butter and grated Parmigiano cheese.
- Let cool and refrigerate until completely chilled, overnight is ideal.
- Remove from the fridge before assembling the arancini and stir in 2 beaten eggs.
Prepare the béchamel sauce
- Prepare a classic béchamel sauce by melting butter over medium heat in a small sauce pan.
- Whisk in flour until a paste is formed.
- Gradually pour in milk and whisk continuously until the mixture thickens. Do not let the milk burn.
- Pour into a bowl, stir in a pinch of salt and grated Parmigiano cheese and let cool.
- Cover and refrigerate until completely cooled. Once completely cooled, stir in the cubed ham.
Assemble and fry
- Use a ½ cup measuring cup to scoop rice into the palm of your hand and flatten it.
- Place a tbsp. full of béchamel sauce (be sure to include a cube of ham) in the center of the rice and top with a cube of cheese.
- Carefully wrap the rice around the filling and roll into a ball. Continue with the remaining ingredients.
- Preparing a dredging station: beat eggs in a bowl, pour breadcrumbs into a second bowl.
- Dredge the arancini first in the egg wash, allowing excess to drip off, then completely coat in the breadcrumbs.
- Heat avocado oil in a deep, heavy bottomed pot or your deep fryer according to manufacturer's instructions. I fill my top halfway to the top.
- When the oil is hot, fry a few arancini at a time until they are golden, about 3-4 minutes.
- Remove with a slotted spoon and transfer to a paper towel lined tray to absorb excess oil.
- Serve hot.
Notes
-Instead of mozzarella, use any variety of cheese that melts well including provola; caciocavallo or scamorza.
-Omit the ham for a vegetarian version of this recipe or try replacing with peas instead. -The vegetable broth may be replaced with chicken broth.
-For mini arancini, (half the size) use a ¼ cup measuring cup and add ½ the filling suggested. Tips for Shaping -I use a ½ cup measure to make even sized arancini.
-When assembling the arancini, lightly wet your hands to prevent the rice from sticking onto your hand.
-I assemble all the arancini first, then dredge them egg wash and breadcrumbs. Make Ahead Tips -Cook the rice a day ahead and refrigerate. This is recommended as the completely chilled rice is easier to handle.
-Prepare the béchamel a day ahead and refrigerate it.
-The arancini can be completely assembled a day ahead, refrigerated and fried the following day before serving. Storage Keep leftovers refrigerated for up to 3 days. Warm in the oven before serving.
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