Arancini, with Ham, Pistachio and Cheese
Arancini are a traditional Sicilian dish that traces its origins back to the 10th century during the Arab rule of Sicily. The name "arancini" comes from the Italian word for "little oranges," reflecting their round, golden appearance after frying. Originally, these stuffed rice balls were a practical way to use up leftover risotto and were filled with ingredients like meat, cheese, or peas. Over the centuries, arancini evolved into a beloved street food, with different regions of Sicily developing their own variations, showcasing the island’s rich culinary heritage.
The fillings I saw and tasted were varied, but I particularly loved this idea which I had to rush home and duplicate. I have simply purchased some thinly sliced ham (actually mortadella in this instance) whizzed up a Pistachio Pesto of sorts which I am now also madly in love with, and cubed some purchased mozzarella as the fiddle to make it was long enough without making my own cheese as well!
Bigger arancini are easier to make but little bites would be next level amazing. Up to you!
Once you have the whole rice ball thing down, it will be time to try some of the many options for fillings...watch this space.
In Sicily, and beyond, arancini are filled with a delightful variety of ingredients. Common fillings include:
Ragù - a traditional meat sauce with peas, found in classic Sicilian arancini.
Mozzarella and Prosciutto - a popular choice across Italy for a creamy, savory center.
Ham and Cheese - a favourite variation often made with scamorza or provolone for extra meltiness.
Pistachio and Cheese - a unique Sicilian twist that highlights local pistachios. (Voila)
Spinach and Ricotta - a lighter, vegetarian-friendly option.
Mushroom and Truffle - an indulgent filling commonly found in Northern Italy.
Tomato and Basil - a simple, fresh filling inspired by classic Italian flavors.
Seafood - including shrimp or tuna, especially along coastal regions.
Saffron and Parmigiano - sometimes added to the rice for color and flavor, as seen in certain Sicilian versions.
Eggplant and Tomato - another vegetarian option inspired by caponata, a popular Sicilian dish.
These fillings showcase regional specialties and adapt to local tastes, making arancini a versatile and beloved treat across Italy and beyond.
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Need
-
The Rice Balls
- 150 Grams parmesan cheese cubed
- 3 cloves garlic
- 1 large red shallot, peeled
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 350 Grams arborio rice or carnaroli rice
- 800 Grams liquid stock of choice
- 1 eggs
- 1 Batch Savoury Pistachio Paste Recipe
- 100 Grams mozzarella, cubed
- several slices ham, mortadella, or parma ham
-
The Coating
- 2 eggs whisked well in a small bowl
- panko breadcrumbs as required
- Extra Virgin Olive Oil (EVOO) as needed BUY
Do
- 1
Place parmesan cheese into the Thermomix bowl and mill 10 sec/speed 10 Remove from bowl and set aside.
- 2
Without cleaning, add the garlic, shallot and EVOO and chop 5 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off*.
- 3
Measure in rice and and liquid stock and cook 17 min/100°C/Reverse/speed 1.5.
- 4
You will need a large baking tray, not lined. When the rice has finished cooking, add the parmesan cheese back into the bowl and blend 6 sec/Reverse/speed 3.5. Finish combining with a spatula if needed.
- 5
Spread the hot rice onto a baking tray and allow to cool completely. Add the egg and stir vigorously, refrigerate for at least an hour, the mixture is much easier to handle when really cold.
- 6
Meanwhile prepare the Savoury Pistachio Paste.
- 7
When ready, set up your coating ingredients, beaten egg and crumbs in separate bowls. Preheat the airfryer to 200°C, alternatively you can prep the arancini in advance and either refrigerate or freeze.
- 8
Place a teaspoon of the Savoury Pistachio Paste and a cube or two of mozzarella into the centre of each slice of ham and then using an ice cream scoop, make a large ball of the cold rice and form into a flat round. Push the filling parcel into the centre and close the arancini with more rice mixture as needed.
- 9
Roll in the beaten egg mixture then the breadcrumbs. Place them on a lined plate until you have a few. Start cooking as you please, by placing 2-4 arancini into the airfryer basket, drizzle generously with EVOO and cook for 20 min/200°C or until golden. Wrapping the cheese and paste in the ham should prevent break through when cooking so that when you cut in, you will get a lovely oozy cheesy melt.
- 10
Serve piping hot, or reheat as required the next day. They take at least 10 minutes at 200°C to get hot again.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
