Lemon and Mint Risotto Arancini

Lemon and mint risotto arancini are a fresh and fragrant variation of the traditional Sicilian arancini. Here I will describe how to prepare them.

Ingredients

• 200 g of risotto rice (such as Arborio or Carnaroli)
• Vegetable broth as needed
• 1 organic lemon (zest grated and juice)
• A sprig of fresh mint
• 50 g of butter
• 50 g of grated Parmesan cheese
• 2 eggs
• 100 g of mozzarella
• Breadcrumbs as needed
• Flour as needed
• Oil for frying
• Salt and pepper

Preparation

1. Begin the risotto by toasting the rice in a saucepan with a knob of butter.
2. Gradually add the hot vegetable broth and continue cooking, stirring frequently.
3. Midway through cooking, add the grated lemon zest and juice.
4. When the rice is al dente, turn off the heat, add the remaining butter, the Parmesan, and the chopped mint, then season with salt and pepper. Let the risotto cool before proceeding.
5. Cut the mozzarella into cubes and set aside.
6. Form balls with the cooled risotto, placing a piece of mozzarella in the center.
7. Roll the arancini first in flour, then in beaten eggs, and finally in breadcrumbs, making sure they are well covered.
8. Fry the arancini in hot oil until they are golden and crispy.
9. Drain them on paper towels to remove excess oil.

Curiosity

The word “arancino” comes from the fact that these delicious fried treats resemble small oranges in shape and color. In some parts of Sicily, they are called “arancine”; the gender difference reflects the dialectal variations of the island. The lemon and mint variant that I’ve described is a lighter and more summery reinterpretation of the original arancino, which typically includes ingredients like meat ragù or butter and cream.