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Arancini with prosecco risotto and scampi

26/11/2023

Prosecco risotto and scampi arancini are a refined variation of the classic Sicilian arancino. Here’s the recipe to prepare this delight.

Ingredients

  • 200 g of risotto rice (such as Carnaroli or Arborio)
  • 200 ml of prosecco
  • 500 ml of vegetable broth
  • 1 finely chopped shallot
  • 2 tablespoons of extra virgin olive oil
  • 150 g of cleaned scampi
  • 50 g of butter
  • 100 g of grated Parmesan cheese
  • Salt and pepper to taste
  • Flour as needed
  • 2 eggs
  • Breadcrumbs as needed
  • Oil for frying

For the filling:

  • 200 g of larger scampi, cleaned and cut into pieces
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • Chopped parsley to taste (optional)

Preparation

  1. Start by preparing the risotto. In a large pan, fry the chopped shallot in olive oil. Once golden, add the rice and toast it until it becomes translucent.
  2. Deglaze with prosecco and let the alcohol evaporate. Add a ladle of hot vegetable broth and continue to cook over medium heat, adding broth little by little as the rice absorbs it.
  3. Meanwhile, in a separate pan, cook the scampi with extra virgin olive oil, salt, and pepper (and parsley, if you like) until they are golden. Set them aside.
  4. When the rice is almost cooked, add the filling scampi to the risotto, along with the butter and Parmesan. Stir until the butter and cheese have completely melted and the rice has reached a creamy consistency. Let it cool.
  5. Once the risotto is cool, take some rice in your hand and create a hollow in the center. Add some pieces of scampi, then cover with more rice and form a ball. Repeat until all ingredients are used up.
  6. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs, making sure they are well covered.
  7. Heat plenty of oil in a pot and fry the arancini until they are golden and crispy on all sides. Drain them on paper towels to remove excess oil.
  8. Serve the arancini hot.

Curiosity

Arancini are a specialty of Sicilian cuisine, traditionally filled with ragù, peas, and mozzarella. This gourmet version with prosecco risotto and scampi is a reinterpretation that combines the flavors of the sea with the liveliness of prosecco, ideal for a classy appetizer or a surely surprising second course.