Pumpkin and Amaretti Arancini

The pumpkin and amaretti arancino is a delicious variation of the classic Sicilian arancino, combining the sweetness of the pumpkin with the distinctive note of the amaretti. Here is the recipe:

Ingredients

• 300 g of Arborio or Carnaroli rice
• 800 ml of vegetable broth
• 200 g of cleaned and cubed yellow pumpkin
• 1 small onion, finely chopped
• 100 ml of white wine
• 30 g of butter
• 50 g of grated Parmesan cheese
• 1 pinch of nutmeg
• Extra virgin olive oil
• Salt and pepper to taste
• 8 amaretti, crumbled
• 2 eggs
• Breadcrumbs as needed
• Seed oil for frying

For the filling:

• 200 g of mozzarella, cut into cubes
• 50 g of crumbled amaretti

Preparation

1. Start by preparing a pumpkin risotto. In a saucepan, sauté the chopped onion with a drizzle of extra virgin olive oil. Once golden, add the pumpkin cubes and sauté for a few minutes.
2. Add the rice and toast it until it becomes translucent. Deglaze with the white wine and let it evaporate.
3. Then, gradually add the hot vegetable broth, one ladle at a time, allowing the rice to absorb the liquids before adding more, continuing to cook for about 18 minutes or until the rice is al dente.
4. At the end of cooking, incorporate the butter, Parmesan cheese, nutmeg, salt, pepper, and crumbled amaretti. Mix well to achieve a creamy consistency. Let the risotto cool on a flat surface.
5. When the risotto is cold, take portions and form balls with your hands. Make a well in the center of each ball, insert some mozzarella and crumbled amaretti.
6. Close the well by shaping the arancino into a rounded or slightly elongated shape (according to regional preferences).
7. Beat the eggs in a bowl. Dip each arancino first in the egg and then in the breadcrumbs to coat them well. Repeat the operation to ensure a uniform breading.
8. Heat the seed oil in a deep-sided pan and bring it to temperature (about 170-180 °C). Fry the arancini until they are golden on all sides, then drain on paper towels to remove excess oil.

Curiosity

According to tradition, arancini, named for their shape and color that resemble small oranges, originate from Sicilian cuisine and are prepared for the feast of Santa Lucia. The classic recipe includes a filling of meat ragù, but there are countless variations, including the sweet one with pumpkin and amaretti.