Arancini with eggplant and scamorza

Arancini are a typical specialty of Sicilian cuisine and are delicious stuffed rice croquettes, which can be filled in various ways. In this case, we will make arancini with a melting heart of scamorza and eggplant. Here is the recipe:

Ingredients

• 300 g of risotto rice (such as Arborio or Carnaroli)
• 1 liter of vegetable broth
• 50 g of butter
• 1 small onion, finely chopped
• 100 g of grated Parmesan cheese
• 2 eggs
• 200 g of smoked scamorza cheese, cut into cubes
• 1 large eggplant
• Breadcrumbs as needed
• Salt and pepper as needed
• Oil for frying
• Flour as needed

Preparation

1. First, prepare the basic risotto: in a high-sided pot, sauté the chopped onion with butter until it becomes translucent. Add the rice and toast it for a few minutes.
2. Gradually pour the boiling broth into the rice, stirring constantly and letting it be absorbed before adding more broth. Continue until the rice is fully cooked (about 18 minutes).
3. When the risotto is ready, turn off the heat and add the Parmesan, mixing well. Allow to cool completely.
4. In the meantime, cut the eggplant into cubes and fry it in hot oil until it is golden and crisp. Drain on paper towels and salt lightly.
5. Take the cold rice, wet your hands to prevent the rice from sticking, and start shaping the rice into balls slightly larger than a walnut. Place a cube of eggplant and scamorza in the center of each ball.
6. Close the rice around the filling, forming a rounded ball or cone shape.
7. In a deep plate, beat the eggs with a pinch of salt and pepper. In another plate, pour a generous amount of breadcrumbs.
8. Coat the arancini first in flour, then in the beaten egg, and finally in breadcrumbs, making sure they are completely covered.
9. Fry the arancini in hot oil until they are golden and crisp. Drain them on paper towels to remove excess oil.

Curiosity

Arancini, whose name derives from their shape and color resembling that of an orange, are a recipe born from the need to preserve food and consume it even hours after preparation, typical of the medieval era. The filling can vary greatly, from the classic ragù with peas and mozzarella, to more modern variations like the one proposed. Every city in Sicily has its own original version, so feel free to adapt the recipe according to your personal tastes.

Enjoy your meal!