Arancini with lentils and speck

Arancini are a Sicilian specialty, but here we add a creative touch by incorporating lentils and speck for an alternative and tasty version. Here’s how to prepare Arancini with lentils and speck:

Ingredients

For the risotto:

• 300 g of risotto rice (Carnaroli or Arborio)
• 1 liter of vegetable broth
• 1/2 glass of white wine
• 1 small onion
• 30 g of butter
• 2 tablespoons of extra virgin olive oil
• 50 g of grated Parmesan cheese
• Saffron (a sachet or to taste)

For the filling:

• 150 g of cooked lentils
• 100 g of speck, diced
• 100 g of mozzarella (or sweet provola), diced

For breading and frying:

• 2 eggs
• Bread crumbs as needed
• Flour as needed
• Seed oil for frying

Preparation

1. Start with preparing the risotto. Sauté the finely chopped onion in a pot with olive oil and a knob of butter until it becomes transparent.
2. Add the rice and toast it for about 1-2 minutes. Deglaze with the white wine and let it evaporate.
3. Gradually add the hot vegetable broth, stirring occasionally. Halfway through cooking, dissolve the saffron in a little hot broth and add it to the risotto.
4. Continue cooking until the rice is al dente, then turn off the heat, add the remaining butter and Parmesan. Mix well until you obtain a creamy risotto. Let it cool down.
5. In the meantime, prepare the filling by combining the cooked lentils with the diced speck and mozzarella in a bowl.
6. Once the risotto has cooled, take portions of rice and flatten them in your hand. Place some of the lentil, speck and mozzarella filling in the center.
7. Shape the rice around the filling to form a ball or an oval shape depending on the tradition you follow. Repeat until all ingredients are used.
8. Dredge each arancino first in flour, then in beaten egg, and finally in breadcrumbs.
9. Heat a generous amount of seed oil in a deep pan and, once hot, fry the arancini until golden brown. Let them drain on paper towels after frying.
10. Serve the arancini hot and crispy.

Curiosity

Arancini, whose name comes from their shape and color that resemble little oranges, are typically filled with ragù, peas, and mozzarella, but there are numerous variants that include different types of fillings. The lentil and speck variant is less traditional but no less tasty, and represents a nice way of combining authentic Italian flavors in a new interpretation of a classic.