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Arancini with stracchino and arugula

26/11/2023

I can guide you in preparing the Arancini with stracchino and arugula. Arancini are a Sicilian specialty, usually stuffed in various ways. The version with stracchino and arugula that I will propose will be a tasty variation compared to the traditional recipe.

Ingredients

  • 300 g of risotto rice (like arborio or carnaroli)
  • 1 liter of vegetable broth
  • 1 small onion, finely chopped
  • 100 g of stracchino cheese
  • A bunch of arugula
  • 50 g of butter
  • 50 g of grated Parmesan cheese
  • 2 eggs (1 for the mixture and 1 for breading)
  • Bread crumbs as needed
  • Flour as needed
  • Frying oil
  • Salt and pepper as needed

Preparation

  1. Start by toasting the rice in a pot with a little oil. Add the chopped onion and let it sauté until it becomes translucent.
  2. Pour the rice into the pot and toast it slightly before starting to add the vegetable broth a little at a time, allowing the rice to absorb it before adding more, stirring until cooked. This process should take about 18 minutes.
  3. Once the rice is cooked, remove it from the heat, add the Parmesan cheese, butter, salt, pepper and mix well. Let the rice cool down completely.
  4. In the meantime, cut the stracchino into cubes and wash the arugula, chopping it coarsely.
  5. When the rice is cold, take a portion of the rice and flatten it in your hand. Place a piece of stracchino and a little arugula in the center, then close the rice around the filling to form a ball.
  6. Prepare three plates: one with flour, one with a lightly beaten egg, and one with breadcrumbs.
  7. Roll each arancino in the flour, then dip it in the beaten egg, and finally in the breadcrumbs to coat it well.
  8. Fry the arancini in hot oil until they are golden and crispy. Drain them on absorbent paper to remove excess oil.
  9. Serve them hot.

Curiosity

Arancini get their name from the shape and color that resemble little oranges. The traditional version is often stuffed with ragù, peas, and mozzarella. The version I gave you with stracchino and arugula is more delicate and modern, an excellent example of how Italian cuisine is always open to new interpretations of classic dishes.