Arancini Di Riso – Fried And Stuffed Rice Balls


  • 2 cups rice
  • little saffron
  • 2 tablespoons butter

For the filling:

  • 400 g (14 oz) minced meat
  • 2 red onions
  • 2 handful peas
  • 2 handful chopped carrot
  • 2 tablespoons tomato sauce
  • 4 tablespoons ketchup
  • black pepper

For the marinade:

  • flour
  • 2-3 eggs
  • breadcrumbs
  • oil


  • Wash the rice and cook it briefly in butter, water and saffron. Cook over low heat. Allow to cool.
  • Finely chopped onion fry in oil, add chopped carrots, peas, meat and all the other ingredients. The filling should be completely cooled down.
  • Take a little rice in your hand, press it with your palms and make a little dent, add a spoonful of filling and cover with some more rice, then make a ball shape.
  • Roll the balls firstly in the flour, then in the eggs (scrambled), then in the breadcrumbs and fry them in oil until they get golden-yellow color.
Arancini Di Riso – Fried And Stuffed Rice Balls

Arancini Di Riso