Arancini with Bell Pepper Risotto and Smoked Scamorza

Arancini are a Sicilian specialty that can be reinvented in many different ways, including this version with bell pepper risotto and smoked scamorza. Here is the recipe:

Ingredients

• 200 g of risotto rice (Arborio, Carnaroli, or Vialone Nano)
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g of smoked scamorza cheese
• 1 small onion
• 1 liter of vegetable broth
• 100 g of flour
• 2 eggs
• 200 g of breadcrumbs
• Oil for frying
• Extra virgin olive oil
• Salt and pepper to taste
• Saffron, optional
• 50 g of butter
• 50 g of grated Parmesan cheese

Preparation

1. Start by preparing the risotto. Finely chop the onion and dice the bell peppers after cleaning them.
2. Heat a pan with a drizzle of extra virgin olive oil and sauté the onion until it becomes translucent.
3. Add the bell peppers and cook until they soften.
4. Combine the rice and toast it for a few minutes before starting to add the hot vegetable broth, a little at a time, waiting for the liquid to be absorbed before adding the next ladleful.
5. Halfway through cooking, if you like, you can add a pinch of saffron to give color and a distinct aroma to your risotto.
6. When the rice is cooked al dente, remove the pan from the heat, season with salt and pepper, and incorporate the butter and grated Parmesan cheese. Let it rest until the risotto is completely cooled (you can speed up the process by putting it in the fridge).
7. Cut the smoked scamorza into cubes.
8. To shape the arancini, take a portion of the cold risotto, form a ball, create a cavity in the center, and insert a cube of smoked scamorza cheese. Close the arancino, giving it a round or slightly oval shape.
9. Bread the arancini by first rolling them in flour, then in beaten egg, and finally in breadcrumbs.
10. Heat plenty of oil in a pot, and once the right temperature is reached (about 170-180 °C), fry the arancini until they become golden and crispy.
11. Remove them with a slotted spoon and place them on kitchen paper to absorb the excess oil.

Serve the arancini hot so you can enjoy the stringy smoked scamorza inside. These delicious bites are perfect as an appetizer or as a unique course for a casual meal.

Interesting Facts

Arancini, whose name comes from their shape and color reminiscent of little oranges, are a much-loved street food in Sicily. The traditional version is stuffed with meat sauce, peas, and mozzarella, but there are numerous variations that show its versatility.