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Arancini rice


  • 500 gr of rice vialone nano
  • 2 sachets of saffron
  • 30 gr of butter
  • 100 gr ripened caciocavallo
  • 1.4 lt of water
  • Coarse salt
  • Half onion
  • 200 ml of tomato puree
  • 80 gr frozen peas
  • 50 gr of fresh caciocavallo
  • 50 ml of red wine
  • 100 gr of mixed ground
  • Extra virgin olive oil
  • 200 gr of flour
  • 300 ml of water
  • Salt and pepper
  • Breadcrumbs
  • Peanut Seed Oil
Arancini rice


  • Arancini rice
  • Arancini rice


  • Average


Boil the rice in 1.4 liters of salted water. Cook for about 15 minutes. Dissolve the saffron in very little hot water and add it to the cooked rice. Add the butter in small pieces and the grated caciocavallo cheese and mix well. Pour everything into a baking dish and cool in the pre-cooled blast chiller with the function of blast chilling for about 20 minutes. 

Chop the onion and stew it a few minutes in a pan with a drizzle of oil; add the ground, brown it well and blend with the wine. Cook for 5 minutes on high heat, then add the tomato sauce, salt, pepper and cook over low heat and covered for about twenty minutes. Halfway through cooking add the frozen peas. 

Cut the fresh caciocavallo into cubes. With your hands wet, take about 120 gr of rice at a time, crush in the center a basin, pour a little sauce, add 2-3 cubes of caciocavallo and close with the rice giving the tip shape. 

Mix in a bowl the flour with the water and a pinch of salt avoiding to form lumps. Place the arancini in the batter, then roll in breadcrumbs and fry in abundant hot seed oil until golden.


You can fry the arancini in advance and in abundant quantity.

Thanks to the shock freezing function of Freddy, in fact, you can then freeze them and store them in the freezer for up to 6 months. If necessary, all you have to do is remove the desired number of oranges from the freezer and regenerate them directly in the preheated oven at 190°C for about fifteen minutes.