This staple Sicilian recipe of rice balls blends cooked rice, cheese, olives. Bread crumbs assure a crackling exterior to the arancini. The chef serves the arancini with citrus mayo making the accompaniment a sweet and sour affair.

Cheese and olive arancini with citrus mayo (Serves 4)


Olive oil 25 ml

Onion, chopped Half of one

Garlic, chopped 2 cloves

Celery, chopped 1 stick

Rice, cooked 200 gms

Parmesan, grated 10 gms

Mozzarella, cubed 10 gms

Kalamata olives, chopped 8-10

Chives, chopped 8-10

Bread crumbs 200 gms

Salt to taste

For batter

Corn flour 50 gms

Refined flour 50 gms

Water 250 ml

Salt to taste

Citrus mayo dip

Orange rind, grated Half of an orange

Orange segments Half of an orange

Orange juice Of half an orange

Mayonnaise 50 ml

Parsley, chopped 1 tsp


Heat olive oil in a pan and sweat onion, garlic and celery till onions are transparent. Add in the cooked rice, season and allow it to cool. Add in grated parmesan, chopped olives and chives. Divide the mixture into equal balls stuffed with mozzarella cubes and roll into balls, dip in the batter and coat with bread crumbs. Deep fry until golden brown. To prepare citrus mayo, add grated orange rind, orange segments and orange juice in mayo and finish with chopped parsley.