Arancini with taleggio and speck

Arancini with taleggio and speck are a tasty variation of the classic Sicilian dish. To make this recipe, you will need the following ingredients and follow the procedure that I will indicate.

Ingredients

• 300 g of risotto rice (such as Carnaroli or Arborio)
• 800 ml of vegetable broth
• 1 small onion
• 50 g of butter
• 100 g of grated Parmesan cheese
• Salt, as needed
• Saffron, one packet
• 2 eggs
• 150 g of speck, cut into cubes
• 200 g of taleggio cheese, cut into cubes
• Breadcrumbs, as needed
• Oil for frying (can be sunflower or peanut)
• Flour, as needed

Preparation

1. Start by preparing the risotto at the base of the arancini. Finely chop the onion and sauté it in a pan with half the butter until it becomes transparent.
2. Add the rice and toast it for a few minutes, constantly stirring. Then start adding the hot vegetable broth little by little, waiting each time for the rice to almost completely absorb the broth before adding the next ladle. This phase should last about 15-18 minutes.
3. Dissolve the saffron in a little broth and pour it into the risotto, add the salt and continue cooking.
4. Once cooked, turn off the heat and incorporate the Parmesan and the remaining butter. Stir well to cream the rice, then let it cool completely, possibly spreading the rice on a tray.
5. When the risotto is cold, you can begin to form the arancini. Take a portion of rice and make a cavity in the center where you will insert a cube of taleggio and some pieces of speck.
6. Close the arancino giving it a rounded or slightly elongated shape, then first pass it in the flour, then in the beaten eggs, and finally in the breadcrumbs to bread it well.
7. Heat plenty of oil in a pan or a fryer and fry the arancini until they are golden and crispy. Make sure the oil is hot enough before starting to fry.
8. Once golden, remove the arancini from the oil with a skimmer and let them dry on paper towels to remove the excess oil.
9. Serve the arancini hot to enjoy the melty heart of taleggio and the crispy speck.

Curiosity

Arancini, named after their resemblance to small oranges (aranci in Sicilian dialect), are traditionally made with meat. However, modern variations include all kinds of fillings, from cheese to mushrooms, with adaptations that span the entire Italy. This version with taleggio and speck is a great example of how tradition can meet flavors outside of Sicily, creating a rich and satisfying dish.