Arancini di Messina

4-6 servings

Arancini are fried rice balls coated with bread crumbs. This verison fills them with prosciutto, peas, tomato sauce and mozzarella cheese.


1⁄2 cup shallots, diced
1⁄2 lb. prosciutto or speck, diced
2 cloves garlic, finely chopped
1⁄2 tsp. fresh ground black pepper
1 cup peas, cooked
1 cup mozzarella cheese, shredded
1⁄2 cup tomato sauce
4 cups cooked Arborio rice
4 egg yolks
1 cup Parmigiano cheese, grated
4 egg whites
2 cups seasoned bread crumbs
1⁄2 cup extra-virgin olive oil


1. In frying pan, sauté shallots and prosciutto or speck. Add garlic, pepper, peas, mozzarella cheese and 1/4 cup tomato sauce. Simmer for about 15 minutes. Allow mixture to cool.

2. Add egg yolks and Parmigiano to cooked rice. Add remaining sauce to rice a little at a time. Roll rice into cone-shaped balls.

3. Poke hole into center of rice balls and insert about 2 tbsp. meat mixture into each cone. Pat balls with unbeaten egg whites and roll into bread crumbs.

4. In large frying pan, fry rice balls in olive oil until golden brown.

Recipe by Gill St. Bernard’s School, Gladstone, N.J. (Flik Independent Schools)

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