Arancini with Leek Cream and Pancetta

The arancino is a classic of Sicilian cuisine that has won over palates all over the world. The version with leek cream and pancetta adds a gourmet touch to this comfort food dish. Here’s the recipe:

Ingredients

For the arancini:

• 300 g of risotto rice (Arborio, Carnaroli or Vialone Nano)
• 1 liter of vegetable or chicken broth
• 50 g of butter
• 50 g of grated Parmesan cheese
• 2 egg yolks
• 1 small onion, finely chopped
• Salt and pepper to taste
• Oil for frying

For the leek cream and pancetta:

• 2 medium-sized leeks, cleaned and cut into rings
• 100 g of smoked pancetta, cubed
• 250 ml of cooking cream
• Salt and pepper to taste

For the breading:

• Flour as needed
• 2 eggs, beaten
• Bread crumbs as needed

Preparation

1. Start by preparing the risotto for the arancini. In a large pan, sauté the finely chopped onion in butter until it becomes translucent. Add the rice and toast it for a few minutes, stirring often.
2. Cook the rice by gradually adding the hot broth, stirring frequently. When the rice is al dente, remove from the heat and let it cool down.
3. To the rice, add the Parmesan, egg yolks, salt and pepper, and mix well until you have a homogeneous mixture. Set aside and let it cool completely.
4. In the meantime, prepare the leek and pancetta cream. In a pan, sauté the pancetta until it becomes crispy. Add the leeks and cook over medium-low heat until they are soft.
5. Pour the cream into the pan with the leeks and pancetta and let it cook until the cream thickens. Adjust the salt and pepper and set aside to cool.
6. Take a portion of the cooled rice and flatten it on your hand. In the center, put a teaspoon of leek and pancetta cream and then cover with another layer of rice, shaping with your hands to form a ball or cone.
7. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs, making sure it is well covered.
8. Heat plenty of oil in a pot and fry the arancini until they are golden and crispy. Drain them on paper towels to remove excess grease.
9. Serve hot, possibly accompanied by a dipping sauce, such as a simple tomato sauce.

Fun Fact

The name “arancino” comes from the shape and color of these delightful rice fritters, which resemble little oranges. In some parts of Sicily, however, they are called “arancine” and they can also be perfectly spherical in shape. Their origins are lost in the mists of time, but it is said that they were born as a way to preserve leftover risotto.