Home

Arancini with pea and mint cream

26/11/2023

Pea and mint cream arancini are a fresh and tasty variation on the classic Sicilian arancino. Here’s how to make them.

Ingredients

  • 300 g of risotto rice (such as Arborio or Carnaroli)
  • 1 liter of vegetable broth
  • 1 small onion, finely chopped
  • Extra virgin olive oil (EVO)
  • 100 ml of dry white wine
  • 200 g of fresh or frozen peas
  • A bunch of fresh mint
  • 100 g of grated Parmesan cheese
  • 2 eggs
  • 100 g of mozzarella (or scamorza) cut into cubes
  • Breadcrumbs
  • Flour
  • Oil for frying
  • Salt and pepper q.b.

Preparation

  1. Start by preparing the risotto rice. In a saucepan, fry the chopped onion in a bit of EVO oil until it becomes translucent.
  2. Add the rice and toast it for a few minutes, until the grains become slightly transparent.
  3. Deglaze the rice with white wine and let it evaporate.
  4. Add the hot vegetable broth a little at a time, stirring continuously and allowing the rice to absorb the liquid before adding more.
  5. Cook the rice until it is al dente, then remove from the heat and stir in the grated Parmesan cheese.
  6. Spread the rice out onto a large plate and allow it to cool completely.
  7. Meanwhile, prepare the pea cream. Cook the peas in slightly salted water until they are tender.
  8. Drain the peas and blend them with a bit of fresh mint, salt, pepper, and a drizzle of EVO oil until smooth.
  9. When the rice is cold, take portions and shape them into balls. Make a hole in the center of each ball with your finger and insert a bit of pea cream and a mozzarella cube.
  10. Seal the arancino shaping it into a ball or cone shape, according to tradition.
  11. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs.
  12. Fry the arancini in hot oil until golden and crispy. Drain them on paper towels to remove excess oil.
  13. Let the arancini rest for a few minutes before serving.

Curiosity

Arancini are a very popular Sicilian street food, their name derives from their shape and color that resemble those of a small orange. Their origin can be traced back to the culinary traditions that have succeeded one another in Sicily, including the Arab one that introduced rice and saffron to the island during the Middle Ages. With this version, the pea cream and mint add a fresh and spring-like touch to the dish.