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Arancini with herb risotto and goat cheese

26/11/2023

Arancini are a Sicilian specialty that we can enhance with an herb risotto and goat cheese for a more herby and flavorful touch. Here is a recipe to prepare them:

Ingredients

  • 200 g of risotto rice (e.g., Arborio, Carnaroli)
  • 500 ml of vegetable broth
  • 1 small onion, finely chopped
  • 50 ml of white wine
  • 1 bunch of fresh herbs (basil, parsley, chives, thyme, etc.), finely chopped
  • 100 g of fresh goat cheese or chèvre
  • 50 g of butter
  • 50 g of grated Parmesan cheese
  • 2 eggs
  • Breadcrumbs as needed
  • Flour as needed
  • Oil for frying (preferably olive oil for a more Italian taste)
  • Salt and pepper as needed

Preparation

  1. Start by preparing the risotto: in a thick-bottomed pot, sauté the chopped onion in half of the butter until it becomes translucent.
  2. Add the rice and toast for a few minutes, then deglaze with the white wine.
  3. As soon as the wine has evaporated, start adding the vegetable broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next one. Stir frequently.
  4. Halfway through cooking, add the chopped herbs and continue cooking the risotto until it is al dente.
  5. Remove from heat and incorporate the goat cheese, Parmesan cheese, the rest of the butter, salt, and pepper. Mix well until you get a homogeneous mixture.
  6. Spread the risotto on a tray and let cool completely.
  7. Once cooled, form balls with the risotto, coat them first in flour, then in the beaten egg, and finally in breadcrumbs, making sure they are well covered.
  8. Heat the oil in a deep frying pan and fry the arancini until they are golden and crispy.
  9. Drain them on paper towels to remove excess oil.

Serve hot, possibly accompanied by a dipping sauce of your choice, such as a slightly spicy tomato sauce or an aromatic green sauce.

Curiosity

The name “arancini” comes from the shape and color of these delicious fried morsels, which resemble small oranges. Traditionally, arancini can be filled in various ways, with bolognese, peas, and mozzarella. The variation with herb risotto and goat cheese is not traditional, but it is a creative way to experiment with new flavors while maintaining the spirit of the original recipe.