Italian Talisman Italian Cook Book

Sicilian Stye Arancini

A household favourite at Gourmet Relics it was actually my girlfriend, herself of Sicilian descent, who first introduced me to arancini, the deep fried stuffed rice balls native of southern Italy. Hence, needless to say, when I came across this recipe in Ada Boni’s The Talisman Italian Cook Book it was only a matter of time before I put it to the test which, it passed with flying colours.

If you’ve never had the pleasure of trying one of these wonderful Italian tidbits out, now is the time. They make amazing party food that is stick to your ribs good. Combine with a tomato dipping sauce for added effect.


1 cup raw white rice
1/4 pound ground beef
2 tbsp olive oil
1 clove garlic, minced
1 small onion, minced
1/4 pound mushrooms, sliced
2 tbsp tomato paste
1/4 tsp salt
1/4 tsp pepper
1/2 cup butter
3 tbsp grated Parmesan
2 egg yolks
1 egg, lightly beaten
1 cup bread crumbs
1 cup olive oil


  1. Cook rice in salted water.
  2. Saute ground beef in oil. Add garlic and onions and cook until browned.
  3. Add mushrooms and saute for a few minutes until tender. Add tomato paste and 1 cup of water and simmer for 30 minutes. Season with salt and pepper.
  4. Stir butter and Parmesan into rice and let cool.
  5. Add egg yolks to rice.
  6. Drain the ground beef and mushrooms from tomato sauce. Stir sauce into the rice and reserve the meat as filling.
  7. Divide rice into equal sections to make small balls. Flatten out each rice ball, place meat filling inside and then wrap up into a ball. Dip in beaten egg and roll in bread crumbs.
  8. Fry in olive oil until golden brown. Serve with tomato sauce.