Shrimp and Zucchini Arancini

Shrimp and zucchini arancini are a delicious variation of the classic Sicilian arancini. Here is the recipe:

Ingredients

• 300 g of risotto rice (such as Arborio or Carnaroli)
• 150 g of shelled and cleaned shrimp
• 1 medium zucchini
• 1 small shallot
• 1 liter of vegetable broth
• 100 g of mozzarella
• 50 g of grated Parmesan cheese
• 2 eggs
• Bread crumbs as needed
• Flour as needed
• Extra virgin olive oil
• Salt and pepper as needed
• Oil for frying

Preparation

1. Start by preparing the risotto: In a large pan, sauté the finely chopped shallot in a drizzle of extra virgin olive oil. Add the rice and toast it for a few minutes, then begin to add the hot vegetable broth a little bit at a time, continuing to stir until the rice is al dente. Remove from the heat and let it cool down.

2. In the meantime, dice the zucchini into small cubes and sauté them in a pan with a drizzle of oil, salting them slightly. Add the shrimp cut into pieces and cook them for a couple of minutes. Adjust the salt and pepper.

3. When the risotto has cooled, add the grated Parmesan, one beaten egg, and season with salt and pepper. Mix well to combine all the ingredients.

4. Take a portion of risotto, flatten it on the palm of your hand, in the center place some zucchini and shrimp and a cube of mozzarella. Close the arancino by shaping it into a ball or cone.

5. Coat each arancino first in flour, then in the lightly beaten egg, and finally in the breadcrumbs.

6. Heat plenty of oil in a pan and fry the arancini until they are golden and crispy. Drain them on paper towels to remove excess oil.

7. Serve them hot.

Curiosity

Arancini, whose name comes from their shape and color that resemble little oranges, are an icon of Sicilian cuisine. Traditionally, they are filled with meat sauce, but there are endless variations, like this one that includes the delicate taste of shrimp and the addition of zucchini for a touch of freshness.