Arancini with pumpkin, amaretti, and smoked provola

Sure, the Arancini with pumpkin, amaretti, and smoked provola are an autumnal sweet-savory take on the classic Sicilian arancino. Here is the recipe to prepare them.

Ingredients for about 8-10 arancini:

• 300 g of risotto rice (like arborio or carnaroli)
• 800 g of cleaned pumpkin
• 1 small onion
• 1 liter of vegetable broth
• 100 g of amaretti cookies
• 200 g of smoked provola cheese
• 2 eggs
• Flour as needed
• Breadcrumbs as needed
• Oil for frying
• Salt and pepper as needed
• Butter as needed
• Grated parmesan as needed
• Nutmeg to taste

Preparation

1. Start by preparing a pumpkin risotto: cut the pumpkin into cubes and chop it together with the onion. In a pan, sauté the chopped onion with a bit of butter, then add the pumpkin and cook until it softens.
2. Add the rice and toast it for a few minutes. Deglaze with a glass of white wine if desired, let it evaporate, and start adding the hot vegetable broth little by little, stirring occasionally.
3. Season the risotto with salt, pepper, and a grating of nutmeg. Once cooked, turn off the heat and add the parmesan, let the risotto rest to cool it down completely.
4. In the meantime, crumble the amaretti cookies and cut the smoked provola into cubes.
5. Once the risotto is cold, take portions of rice and flatten them on your hand. In the center of each portion, put some crumbled amaretti and a cube of provola, then close and form balls, making sure that the filling is well sealed inside.
6. In three separate deep plates, place the two beaten eggs, a bit of flour, and some breadcrumbs. Dredge each arancino first in flour, then in egg, and finally in breadcrumbs, ensuring they are coated evenly.
7. In a deep pan, heat plenty of oil for frying. When the oil is hot, fry the arancini until they are golden and crispy.
8. Drain them on paper towels to remove excess oil and serve hot.

The arancini with pumpkin, amaretti, and smoked provola are a surprising blend of flavors where the sweetness of pumpkin and amaretti pleasantly contrasts with the strong taste of smoked provola. A dish rich in textures and perfect for an autumn dinner.

Curiosity

Arancini are a Sicilian specialty, and their name derives from their shape and color, reminiscent of small oranges (“arancini” in Italian means “little oranges”). The classic recipe consists of rice, butter, saffron, a heart of ragu, peas, and sometimes mozzarella. There are many regional variations and modern reinterpretations like the one with pumpkin and amaretti, reflecting the Italian skill in renewing their traditional dishes.