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Sicilian rice arancini with taleggio cheese and bacon

Easy and tasty recipe

by Ada Parisi
5 min read
Arancini siciliani di riso al burro con taleggio e pancetta

1516Today Sicilian rice arancini with butter and taleggio cheese and bacon: This recipe is obviously a new Variant from SICILIAN ARANCINI with traditional meat sauces and in particular the Arancine BUTTER. Why risotto is a white risotto, and not saffron. I won't go back for the umpteenth time on the sex of arancini or arancine, I hope it is clear that these are regional launches. In any case, As you know, I'm a fan of arancini and I prepare them in many ways, experimenting with various combinations and ingredients. Given that arancini are nothing more than rice croquettes, And that You can make them with any leftover risotto, I like the idea that arancini are a sort of blank canvas to be interpreted according to ingredients and seasonality. A sort of cultural contamination between different elements.

This version of Sicilian arancini in bianco with taleggio cheese and crispy bacon is really tasty and delicious. In addition to being certainly one of the simplest I've come up with. As for any type of arancino, It starts with a risotto: In this case, it's a white risotto, made with vegetable broth, Parmigiano Reggiano and grated Sicilian Pecorino cheese and butter. The filling is just as simple: taleggio, soft and creamy and pan-fried bacon until crispy. A quick filling but with a great taste impact. Then a classic flour breading, beaten eggs and breadcrumbs and finally frying. And Yes, You can freeze the breaded and raw arancini and then fry them. And no, You can't bake them in the oven.

Alternative recipes of Sicilian rice balls, traditional and non-traditional

For all my tips on how to get perfect arancini, I refer you to the recipe for ARANCINI AL RAGU‘, of which you can find a detailed one VIDEO RECIPE stepping on my YouTube channel. But I also remind you how many variations of rice balls you can experiment with following my recipes. Dessert included:

Arancini siciliani di riso al burro con taleggio e pancetta


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 4 voted )



500 grams of Carnaroli rice

extra virgin olive oil

a small shallot

120 grams of grated Parmigiano Reggiano PDO or Caciocavallo Ragusano PDO

70 grams of butter

salt and freshly ground black pepper

a little white wine



pancetta coppata




2 egg whites and 1 whole egg


peanut oil for frying


Sicilian arancini with taleggio cheese and bacon

To prepare the recipe for butter rice balls with bacon and taleggio cheese you have to Make the risotto in advance: Chop the shallot, Stew it in a saucepan with a little extra virgin olive oil, add the rice and toast it for a few minutes, turning it over from time to time.

Deglaze with a little white wine and, When the alcohol has evaporated, start cooking by adding hot water or light vegetable broth. Cook the risotto al dente, at least 7 minutes less than the time indicated on the package.

Stir vigorously with butter and grated cheese, Season with salt and season with plenty of freshly ground black pepper. Then, Spread the rice on a cutting board or tray in a thin layer, Cover with cling film and allow the rice to cool completely (also in the refrigerator).

Cut the taleggio cheese into rather large cubes. It is a soft cheese that melts completely during cooking.

Brown the bacon in a pan, without adding other fats, until crispy. I preferred to use thinly sliced bacon, But you can also use bacon to cut into cubes. As you prefer.

Composition of arancini with taleggio cheese and bacon: First of all, you can watch any of my arancini video recipes to see how they are made. Take a handful of rice, Flatten it in the palm of your hand and place one or two pieces of taleggio cheese and 2-3 pieces of browned bacon in the center. Then, Take another portion of rice and place it on top of the filling, crushing the arancina in his hands until he forms a ball the size of a tennis ball, adding a little risotto if necessary so you don't let the filling out. You can leave the arancini in the refrigerator for an hour or two to firm up. This will make it easier to proceed with the breading.

For the Breading of arancini, Put the flour on a plate, in one the beaten eggs with a pinch of salt and in the last dish the breadcrumbs. Dip the taleggio and bacon arancini first in the flour, then in the beaten egg and finally in the grated bread. Now you can fry them immediately or store them in the fridge.

Fry arancini in plenty of peanut oil. If you have a cooking thermometer, Fry at 170 degrees. In any case, frying must be done with care to fire not too high, because even though it's already all 'cooked', The heat must be able to melt the cheese inside, but don't be so strong that it darkens the outer crust too much. Considered a cooking time of about 5 minutes to arancino. Bon appétit!

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