National Dish Malta: Arancini (Recipe)
In this article
Discover Arancini, the golden rice balls that have become a firm favourite across Malta! Crisp on the outside and meltingly soft within, they hide a filling of savoury risotto and molten cheese in every bite. Whether you serve them as a snack, a starter or a light lunch, these little parcels deliver big flavour with very little fuss. Bring a taste of the Mediterranean straight to your own kitchen.
About Arancini
Arancini are far more than a simple snack — they represent a deep-rooted tradition in Maltese cooking. Originally from Sicily, they have grown into a much-loved delicacy on the Maltese islands. These golden-fried rice balls are crunchy outside and tender inside, packed with well-seasoned risotto and a variety of fillings. The most common are mozzarella, bolognese and peas, each lending its own character to every mouthful.
Ingredients (serves 1–2)
- 200 g risotto rice
- 500 ml vegetable stock
- 50 g grated Parmesan
- 100 g mozzarella, diced
- 2 eggs
- Breadcrumbs, for coating
- Oil, for deep-frying
- Salt and pepper to taste
Shopping for the ingredients
When shopping for arancini, choose fresh, good-quality produce wherever you can. Visit a local market or a well-stocked supermarket to find the right risotto rice, which is essential for the proper texture. The mozzarella should ideally be fresh, as this gives the best pull and flavour once the balls are fried. Match both the vegetable stock and the breadcrumbs to the tastes of your guests so the finished dish comes together as a harmonious whole.
Preparing the dish
Preparation for arancini begins with the risotto itself. For the best flavour, cook the rice in the vegetable stock until it is soft and creamy. Once cooked, take the risotto off the heat and season it with Parmesan, salt and pepper. Let the risotto cool completely before you start shaping the balls — cold risotto is far easier to handle and gives a much better result.
Step-by-step instructions
- Cook the risotto rice in the vegetable stock until soft and creamy.
- Stir in the Parmesan, season with salt and pepper, then leave the mixture to cool.
- Shape the cooled risotto into small balls, pressing a piece of mozzarella into the centre of each.
- Roll the balls first in the beaten eggs, then in the breadcrumbs.
- Heat the oil in a deep fryer or a deep pan and fry the arancini until golden brown.
- Drain on kitchen paper and serve warm.
Gluten-free / lactose-free version
For a gluten-free version, use a coating based on cornflour or rice flour in place of ordinary breadcrumbs. For a lactose-free result, reach for lactose-free Parmesan and lactose-free mozzarella. That way anyone following a special diet can enjoy these delicious rice balls without giving up on flavour. Do take care when selecting your ingredients to avoid any cross-contamination.
Tips for vegans and vegetarians
For vegans, the recipe adapts easily: replace the egg with a plant-based binder such as linseed or chia seeds. Use a well-flavoured vegan cheese as the cheese alternative to keep that same savoury richness. The arancini can also be enriched with a variety of vegetable fillings, from aubergine to peppers — much like the stuffed vegetables in Brungiel Mimli. These variations bring not only great taste but also a lovely spread of colour to the plate.
More tips and tricks
A few handy tips and tricks make preparing arancini far more efficient. The risotto can be made the day before and kept in the fridge, which is a real help on a busy day. Shape the balls at room temperature, as this makes both forming and frying much easier. You can also experiment with different spices to create entirely new flavour profiles.
Adapting the recipe to your taste
Depending on your preferences, the fillings for arancini can be varied beautifully. Fans of fish might use tuna or salmon, while meat lovers can work minced beef or chicken into the mixture — a nod to hearty Maltese classics such as Bragioli. Even unexpected ingredients like feta or spinach give the arancini a fresh and welcome twist. The key is to keep the balance between filling and risotto so the dish stays harmonious.
Ingredient substitutions
If certain ingredients are missing or hard to find, there are practical alternatives. Basmati or jasmine rice can stand in for risotto rice, although the texture will change slightly. For a gluten-free coating, almond flour or chickpea flour both work well. This range of combinations means anyone can adapt arancini to their own needs without losing that delicious flavour.
Drink pairing ideas
Plenty of drinks suit these rice balls and round off the experience nicely. A refreshing lager or a good white wine complements the flavours of the filled balls perfectly. For alcohol-free options, sparkling water with lime or a fruity lemonade both offer pleasant refreshment. A glass of classic Maltese wine can add a particularly local note to the meal.
Serving and presentation ideas
Presentation matters when it comes to serving arancini. Set the balls out on a rustic wooden board with a scattering of fresh herbs to make the dish visually appealing. A dip of well-seasoned tomato sauce or garlic mayonnaise makes an excellent addition, as does a spoonful of the classic bean paste Bigilla. Small bowls or moulds keep the balls tidy and lend the table an elegant touch.
A bit of history
The story of arancini is a fascinating one that reaches back to the 10th century. Introduced to Sicily by the Arabs, these morsels evolved over the centuries and eventually found their way to Malta. Today they are not only part of the island’s cultural identity but a fixture on international menus too. This tradition is woven deep into the family heritage of Maltese cuisine and passed down from one generation to the next.
More recipe ideas
Summary: Arancini
In short, arancini are a wonderful way to bring a piece of Maltese cooking into your own home. These versatile rice balls are not only straightforward to make but also leave plenty of room for creative variations to suit your personal taste. As a snack, a starter or even a main course, they are always a hit. Give the recipe a try and see for yourself just how good this traditional Maltese favourite can be.
