Arancini with Milanese risotto and ossobuco

Certainly, arancini are a typical Sicilian delicacy, and the idea of stuffing them with Milanese risotto and ossobuco is a delightful blend of Northern and Southern Italian cuisines. Here’s a recipe to prepare them:

Ingredients

For the Milanese Risotto:

• 200 g of Arborio or Carnaroli rice
• 1 liter of meat broth
• 1 sachet of saffron
• 1 small onion, finely chopped
• 50 g of butter
• 50 g of grated Parmesan cheese
• Dry white wine, as needed
• Salt, as needed

For the ossobuco:

• 4 slices of veal ossobuco
• 1 chopped onion
• 1 carrot, chopped
• 1 stalk of celery, chopped
• Flour, as needed to flour the ossobuco
• 1 glass of white wine
• Meat broth, as needed
• 1 ripe tomato or tomato puree
• Extra virgin olive oil
• Salt and pepper, as needed

For the arancini:

• Cooled Milanese risotto
• Shredded ossobuco
• 2 eggs
• Breadcrumbs, as needed
• Flour, as needed
• Oil for frying

Preparation

For the ossobuco:

1. Lightly flour the ossobuco slices.
2. Heat the oil in a pan and brown the ossobuco on both sides until golden.
3. Add the chopped onion, carrot, and celery and sauté.
4. Deglaze with the white wine and let evaporate.
5. Add the tomato and cover with meat broth until the ossobuco is submerged.
6. Cook on low heat until the meat becomes tender and easily detaches from the bone. Season with salt and pepper.
7. Once cooked, allow to cool and then shred the meat, setting it aside.

For the Milanese risotto:

1. In a pot, sauté the chopped onion in butter until translucent.
2. Add the rice and toast it slightly until it becomes glossy.
3. Deglaze with a bit of white wine and let evaporate.
4. Begin adding the hot broth little by little, keeping the rice moist and stirring continuously.
5. Halfway through cooking, add the saffron dissolved in a bit of broth.
6. Continue to cook until the rice is al dente, then turn off the heat and stir in the grated Parmesan and a knob of butter.
7. Allow the risotto to cool completely.

Assembly and cooking of the arancini:

1. Set up a “station” with flour, lightly beaten eggs, and breadcrumbs.
2. Take a handful of cooled risotto and flatten it in your hand, putting some shredded ossobuco in the center.
3. Close the arancino by shaping it into a ball or a slightly elongated shape.
4. Coat each arancino first in flour, then egg, and finally breadcrumbs.
5. Fry the arancini in hot oil until golden brown on all sides.
6. Drain them on paper towels to remove excess oil.

Serve hot, possibly accompanied by some gremolada or fresh tomato sauce.

Curiosity

Arancini, typical of Sicilian cuisine, take their name from their shape and color, which remind that of oranges. The version we prepared today is a creative fusion that enhances two traditional dishes from their respective Italian regions.