Appetizer · Snack · Italian ·

Sicilian Arancine di Riso with Saffron and Peas

Name: Sicilian Arancine di Riso with Saffron and Peas
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 10 servings
Cuisine: Appetizer
Ingredients: 2 cups Arborio rice; 1.5 liters chicken stock (or vegetable stock for vegetarian option); 1 pinch saffron threads; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; 1 cup frozen peas; 1 small onion, finely chopped; 2 tablespoons olive oil; Salt and black pepper to taste; 2 large eggs; 1 cup all-purpose flour; 2 cups breadcrumbs; Vegetable oil for deep frying; 100g mozzarella cheese, cubed

Delight in the culinary tradition of Sicily with these crispy, golden arancine, featuring a creamy saffron-infused rice and sweet pea filling that's perfect as an appetizer or a snack.

4(203 reviews)

·By Ethan Brooks·August 14, 2025

Sicilian Arancine di Riso with Saffron and Peas — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Rice

For the Filling

For the Coating

For the Assembly

Nutrition

Per serving

Calories: 372 kcal
Protein: 12.3 g
Carbs: 50 g
Fat: 14.4 g
Fiber: 2.2 g

Whole recipe

Total

Calories: 3723 kcal
Protein: 123 g
Carbs: 500 g
Fat: 144 g
Fiber: 22 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 cups Arborio rice	972	18	216	2	4
1.5 liters chicken stock (or vegetable stock for vegetarian option)	60	6	6	3	0
1 pinch saffron threads	2	0	0	0	0
1/2 cup grated Parmesan cheese	216	19	3	14	0
Salt and black pepper to taste	0	0	0	0	0
1 cup frozen peas	118	8	21	0	7
1 small onion, finely chopped	28	1	7	0	1
2 tablespoons olive oil	239	0	0	27	0
Salt and black pepper to taste	0	0	0	0	0
2 large eggs	140	12	1	10	0
1 cup all-purpose flour	455	13	95	1	3
2 cups breadcrumbs	733	26	148	13	7
Vegetable oil for deep frying	480	0	0	54	0
100g mozzarella cheese, cubed	280	20	3	20	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Rice

1
Infuse Saffron
Heat the chicken stock and add saffron to infuse.
2
Cook Rice
In a large pot, add the rice and begin adding stock gradually, stirring constantly until each amount is absorbed.
3
Season and Cool
Once rice is tender, stir in Parmesan, season with salt and pepper, and let cool completely.
Tip: Make sure the rice mixture is completely cool before handling.

Preparing the Filling

1
Sauté Onions
Heat olive oil in a pan and sauté onions until translucent.
2
Cook Peas
Add peas and cook until tender. Season with salt and pepper.
Tip: Gently mash the peas slightly for a cohesive filling.

How to Make Sicilian Arancine di Riso with Saffron and Peas

Total time: 2 h · Yields 10 servings

1
Form Arancine
Use damp hands to form rice into a ball, create an indentation, stuff with a cube of mozzarella and peas filling, then seal it.
2
Coat Arancine
Dredge each arancino in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
3
Fry Arancine
Heat oil to 350°F (175°C) and deep-fry arancine until golden brown.