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Arancini with Tomato and Basil Risotto

26/11/2023

Sure, arancini are a Sicilian specialty that traditionally includes a meat ragù filling, but there are several variations. Here I provide you with a recipe for tomato and basil risotto arancini, a lighter and vegetarian version but no less tasty. Here are the ingredients and the procedure to prepare them.

Ingredients

For the risotto:

  • 300g of risotto rice (such as Arborio or Carnaroli)
  • 500ml of tomato puree
  • 1 small onion, finely chopped
  • 2 tablespoons of extra virgin olive oil
  • 1 liter of vegetable broth
  • 100g of grated Parmesan cheese
  • A bunch of fresh basil
  • Salt and pepper to taste.

To form the arancini:

  • 2 eggs
  • 150g of mozzarella, cut into cubes
  • 150g of breadcrumbs
  • 100g of flour
  • Frying oil
  • Salt

### Preparation

  1. Start by preparing the risotto: in a large pot sauté the chopped onion in olive oil until it becomes translucent.
  2. Add the rice and toast it for a few minutes, stirring often.
  3. Pour in the tomato puree and a couple of ladles of vegetable broth, stir and continue cooking by adding broth as it is absorbed. Make sure to stir frequently to prevent the rice from sticking.
  4. When the rice is cooked but still al dente, turn off the heat, add the Parmesan, the basil torn by hand, salt, pepper and let the risotto rest to allow it to cool completely.
  5. Once the risotto is cold, take portions of rice and shape them into balls or cones, inserting a cube of mozzarella in the center.
  6. Prepare three deep plates: one with flour, one with beaten and salted eggs, and one with breadcrumbs.
  7. Coat each arancino first in the flour, then in the egg, and finally in the breadcrumbs, making sure it is well covered.
  8. Heat a generous amount of oil in a pan or deep fryer and fry the arancini until they are golden brown.
  9. Drain them on paper towels to remove excess oil.

Curiosity

Arancini, whose name derives from their shape and color resembling small oranges, are a popular street food throughout Sicily. The classic recipe is with ragù and peas, but you can also find them filled with eggplants, mushrooms, and as in this case with tomato and mozzarella. They are also a great way to reuse leftover risotto.