Home » Messina rice arancini, original recipe

Messina rice arancini, original recipe

With meat sauce and mortadella in the filling

by Ada Parisi
5 min read
Arancini di riso siciliani alla messinese

How to prepare the original recipe for Messina-style rice balls at home

Messina rice arancini, original recipe of the typical arancini of the city of the Sicilian Strait. The recipe has always been in my heart. This time Men's arancini I can say that emphatically, because this is a variant of sicilian rice arancine palermo completely and totally “made in Messina”. On my YouTube channel you will also find a short VIDEO RECIPE that will surely inspire you to try them.

However, I invite you to try mine recipe from TRADITIONAL RAGU RICE ARANCINI’ of course and that of WHITE RICE ARANCINE WITH HAM AND CHEESE. But also try the overtime PISTACHIO ARANCINI or the originals ARANCINI WITH RAGU’ OF MEATBALLS. Us, in Messina, we make them a pyramidal shape and call them arancini.

If you love the less obvious things, Then you should try the ARANCINI ALLA NORMA, those with TALEGGIO CHEESE AND CRISPY BACON or those WITH GORGONZOLA AND WALNUTS.

Arancine Palermo and Messina arancini, Differences

Here are Main differences between arancini from Messina and arancine from Palermo: in arancini Messina The risotto is mixed with a few tablespoons of the most liquid part of the sauce, so as to obtain inside the traditional pinkish color, And still, l’Use of mortadella inside the arancini. Together with a tasty cheese like scamorza cheese, the provola dei Nebrodi or the caciocavallo. Finally The Shape, which is that of an extremely elongated cone and tapered at the top. I assure you that every Messina who left his city has in his heart jealously guarded ritual dell'arancino purchased and eaten on the ferryboat, while he is approaching the shore of Sicily, as he returns home.

The ingredients of Messina's arancini in the original recipe

Unfortunately, as is the case for pythons Messina and for the Focaccia MESSINESE, Today, find the Perfect Messina-style arancino It's a lottery, mainly because of the risotto, often much, much beyond the point of cooking. This is because a rice which holds little cooking to the advantage of a large amount of starch, usually an Arborio or a Roma. I use the Carnaroli. In any case, some good Messina-style rice arancino still lies, in the ferryboat (although not always) or in the bakery Laganà.

As per tradition, My breading for every type of arancino It is made by passing the arancino in flour, eggs and breadcrumbs. Lot of, throughout Sicily, They do not use egg and make a batter of water and flour, and then breadcrumbs. This method, albeit more hasty, I don't like it. You will notice the use of the Parmigiano Reggiano Pdo inside the risotto: The maturation 30-36 months in a cheese that is never salted makes the risotto perfect. If you want to stay inside Sicily, you could use a caciocavallo ragusano PDO seasoned: but beware of excess salt, Always around the corner.

If you love the cuisine of my island, I invite you to experience it at home peering among all my SICILIAN RECIPES. That being said, if you are not from Messina I still urge you to try to make the same at home. Messina-style rice balls: If you are not experienced, I suggest that you give up the conical shape in favor of the traditional round shape (look at the TUTORIAL VIDEO RECIPE arancini with butter and make the exact same movement). I recommend, use the recipe of the original arancini from Messina with love. Have a good day.

Arancini di riso siciliani alla messinese

ARANCINI TO MESSINESE (original recipe)

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.8/5
( 11 voted )



500 grams of Carnaroli rice

extra virgin olive oil

a small shallot

100 grams of grated Parmigiano Reggiano PDO or caciocavallo ragusano PDO

30 grams of pecorino siciliano Dop (only if you do not put the ragusano)

60 grams of butter

a pich of Saffron


a few tablespoons of the liquid part of the meat sauce


120 grams of ground beef

120 grams of minced veal

120 grams of minced pork

half carrot

half an onion

a stalk of celery

two tablespoons of tomato paste

350 ml of tomato puree

5 tablespoons extra virgin olive oil

a clove

a bay leaf

salt and pepper

200 ml of red wine


100 grams peas already boiled in salted water

200 grams of scamorza cheese, provola dei Nebrodi or caciocavallo ragusano

150 grams of mortadella Bologna Igp in a single slice




2 egg whites and 1 whole egg


peanut oil for frying


Arancini Messina style

To prepare the recipe for arancini to Messina, let's start from MEAT RAGU', I suggest you prepare it a day in advance. Remember that the sauce for arancini to Messina should not be as thick as that of the original arancine Palermo with meat sauce, but a little more liquid, because some of the sauce will also be used to flavor the risotto. Finely chop carrot, onion and celery and saute in a pan with extra virgin olive oil for 10 minutes. Combine in small doses the minced meat, rosolandola well before adding the other.

Then, add the tomato paste and wine and let evaporate the alcohol. Finally, pour into the meat sauce tomato sauce, add the bay leaf, salt and cook over low heat and covered for at least two hours. Allow to cool completely and store the sauce in the refrigerator, better if all night. It is important that every single component of the Messina arancini is cold, this will help you a lot when you have to make arancini.

For the RISOTTO for the arancini alla messinese: Chop the shallot and let it dry in the pan with extra virgin olive oil, add the rice Carnaroli, Toast the rice for a few minutes and then deglaze with the white wine. When the alcoholic portion of the wine has evaporated, begin cooking the risotto by adding heat and light vegetable broth in which you have dissolved saffron.

Cook the rice as if it were a normal risotto, but the cooking issues should be minimal, lower by at least 10 minutes to those of a normal risotto, so I suggest you cook the rice for 10 minutes: risotto arancini for Messina must be very dry, because then it will be topped off with the liquid part of ragout, but extremely al dente.

Stir the rice with the butter, grated cheeses and add a few tablespoons of the most liquid part of the sauce: the result should be a pinkish color from rice. Spread the risotto for arancini alla messinese on a chopping board or a tray in a thin layer and let it cool completely (at least 3 hours, but all night keeping it in the refrigerator).

Cut the mortadella and cheese for the filling into cubes, Boil the peas in a little lightly salted water and drain them carefully.

COMPOSITION of arancini alla messinese: take some risotto and, holding it in the Palm of your hand, derive a flat sheet with a thickness of about one centimeter. Put some ragout in the center, add some mortadella, cheese and peas . Then, take another portion of risotto and place it over the filling, crushing arancina between hands to form a pyramid.

I admit that the traditional form of arancini messinesi, a pyramid very stretched upwards, it is pretty hard to do. I suggest you, then, to make the round arancini, especially if you are not very expert in the field. To make the classic round arancini, you have to press the kumquat between your hands to form a ball the size of a tennis ball, adding a bit of risotto if necessary so as not to drive out the stuffing.

For BREADING of Messina arancini prepare a dish with flour, two egg whites and whole egg well beaten and slightly salted and some breadcrumbs. Put arancini in the flour, then in beaten egg and finally in breadcrumbs. Fry arancini in peanut oil to 160 degrees (you bought it on Thermometer? I never tire of suggest it): considered a cooking time of about 6-8 minutes for arancino, necessary to melt and spin the scamorza inside, evenly heat the arancino and do not over darken the crust. And now, enjoy your arancini from Messina. Bon appétit!


ADVICE: You can fry the arancini immediately or store in the refrigerator: in the second case, pass them again in bread crumbs before frying. Yet, some use a breading without eggs, made with a batter of flour and water in which is dipped the kumquat before being passed in the breadcrumbs. A me non convince, but it is an excellent solution for those who are allergic to egg protein.

MATCHING: Bianca di Valguarnera, IGT Sicily Terre, vintage 2017, produced by Duca di Salaparuta. A white made from grapes Insolia, obtained from a careful selection of grapes, vinified in oak barrels and aged in wood. An important white wine, that for its olfactory and aromatic complexity (evident notes of vanilla and ripe fruit), It can be easily combined with a substantial flat as arancini alla messinese. To try and serve to temperature of about 13 degrees.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Antonella 1 March 2020 - 17:57

Hi Ada, thank you very much for this scrumptious recipe; to date, among many try, is the only one that makes me feel at home even while away km. I wanted to ask your advice about rice: using the Carnaroli risotto is very grainy and at the time of giving the pyramidal or rounded shape, I find it difficult to compact everything. Do you have some suggestions?
Thank you for your courtesy and kindness.

Ada Parisi 2 March 2020 - 12:51

Hello Antonella. And big thanks. Then, what I look for in a kumquat is just a very grainy risotto which guarantees me a cooking resistance perfectly al dente, if you want a laugh that more starch face and you can use a more compact Arborio. A warm greeting


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.