Main ingredients Rice, Meat | Origin Italy | |
 | ||
Similar Meat, Cannoli, Rice, Supplì, Ragù | ||
Classic arancini di riso risotto rice balls gennaro contaldo
Arancini ([aranˈtʃiːni], Italian and Sicilian plural; in the singular, Italian: arancino, Sicilian: arancinu or arancina) are stuffed rice balls which are coated with bread crumbs and then deep fried. They are usually filled with ragù (meat and tomato sauce), mozzarella, and peas.
Contents
- Classic arancini di riso risotto rice balls gennaro contaldo
- Easy arancini gordon ramsay
- History
- Ingredients and variations
- In popular culture
- References
A number of regional variants exist which differ in fillings and shape. The name, which is translated as "little orange", derives from their shape and colour, which is reminiscent of an orange after cooking. Arancini produced in eastern Sicily (especially in Catania) have a more conical shape.
Easy arancini gordon ramsay
History
Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule.
In the cities of Palermo and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on 13 December when bread and pasta are not eaten. This commemorates arrival of a grain supply ship on Santa Lucia's day in 1646, relieving a severe famine.
Today, with the increasing popularity of this snack food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania. The dish is often made using rice from left-over risotto.
Ingredients and variations
The most common type of arancini sold in Sicilian cafés are arancini con ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella. Many cafés also offer arancini al burro (with butter or béchamel sauce) or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).
In Roman cuisine, supplì are similar but are commonly filled with cheese. In Naples, rice balls are called pall'e riso. In a variant recipe originating among the Italian diaspora in Southeast Texas, the arancini are stuffed with a chili-seasoned filling.
In popular culture
In Italian literature, Inspector Montalbano, the main character of Andrea Camilleri's detective novels, is a well-known lover of arancini. The success of the book series and the television adaptation has contributed to making this dish known outside of Italy.