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Arancini with pumpkin cream and sausage

26/11/2023

Of course, I can guide you in preparing the arancini with pumpkin cream and sausage, an autumn variation of the classic Sicilian arancino. Here is how to do it:

Ingredients

  • 300 g of risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
  • 1 liter of vegetable broth
  • 200 g of cleaned pumpkin
  • 150 g of sausage
  • 100 g of grated Parmesan cheese
  • 1 small onion
  • 1 glass of white wine
  • 2 eggs
  • Breadcrumbs as needed
  • Salt and pepper as needed
  • Oil for frying

For the pumpkin cream:

  • 200 g of pumpkin
  • 1 medium potato
  • 1 small onion
  • Vegetable broth as needed
  • Salt and pepper as needed
  • Extra virgin olive oil as needed

Preparation

  1. Start by preparing the basic risotto: finely chop the onion and sauté it with a little oil in a pan. Add the rice and let it toast for a few minutes. Deglaze with the white wine and let it evaporate.

  2. Add the pumpkin cut into small cubes. Continue cooking the rice by gradually adding the boiling broth. Stir regularly until the rice is cooked to your liking (about 18 minutes).

  3. At the end of the risotto cooking time, turn off the heat and incorporate the Parmesan. Let the rice rest on a baking sheet to cool down quickly.

  4. While the rice is cooling, prepare the pumpkin cream: steam-cook the pumpkin cut into cubes with the potato and onion. When they are soft, blend everything by adding vegetable broth until you obtain a smooth cream. Season with salt and pepper to taste.

  5. For the sausage, remove the casing and crumble the meat in a pan with a drizzle of oil. Cook until golden, then set aside.

  6. Now is the time to shape the arancini: wet your hands to prevent the rice from sticking. Take some rice, make a hollow in the center, and fill it with a teaspoon of pumpkin cream and a bit of sausage. Cover with more rice and shape into a ball or cone.

  7. Dip each arancino first in the beaten egg and then in the breadcrumbs.

  8. Fry the arancini in hot oil until they are golden.

  9. Drain them on paper towels and serve hot.

Curiosity

The arancino originated in Sicily during the period of Arab domination. Originally it was made with saffron instead of tomato, which would only arrive after the discovery of America. The shape can vary from spherical to conical, where the former often represents femininity (and symbolizes the Venus of Morgantina), while the latter represents masculinity and the Etna volcano.