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Arancini with wild boar ragù

26/11/2023

Of course! Arancini with wild boar ragù are a very tasty variant of the classic Sicilian arancino. The preparation requires time and dedication. Here is the recipe:

Ingredients

  • 300 g of risotto rice (Carnaroli or Arborio)
  • 1 liter of vegetable broth
  • Saffron
  • 80 g of butter
  • 100 g of grated Parmesan cheese
  • 400 g of ground wild boar meat
  • 1 small onion
  • 1 carrot
  • 1 stalk of celery
  • 500 ml of tomato purée
  • Robust red wine for deglazing, about one glass
  • Extra virgin olive oil
  • Salt and pepper
  • Breadcrumbs
  • 2 eggs
  • Oil for frying

Preparation

  1. Start with the preparation of the wild boar ragù. Finely chop the onion, carrot, and celery and sauté them in a casserole with extra virgin olive oil. Add the ground wild boar meat, let it brown, and then deglaze with red wine. Pour in the tomato purée, salt, and pepper, and let it simmer on low heat for about 2 hours, adding water if necessary.

  2. Prepare the risotto. In a large pot, melt half of the butter and toast the rice. Add the vegetable broth a little at a time, stirring frequently. Halfway through cooking, add the saffron and continue cooking until the rice is al dente.

  3. Remove the rice from the heat, add the remaining butter and grated Parmesan cheese, then mix well until you get a creamy consistency. Spread the risotto on a tray to cool.

  4. When the rice is cool, take a portion of rice in your hand, make a well in the center and place some wild boar ragù inside it. Close the arancino giving it the classic round or cone shape, according to tradition.

  5. Bread the arancini by first dipping them in beaten eggs and then in the breadcrumbs, making sure they are well coated.

  6. In a deep pan, heat a generous amount of oil and fry the arancini until they are golden and crispy. Be careful not to overcrowd the pan, fry a few at a time.

  7. Drain them on paper towels to remove excess oil and serve hot.

Curiosity

Arancini are a much-loved Sicilian street food that dates back to the 10th century. Initially, they were consumed by the poorer classes, but over time, they have become a famous dish of the island. With wild boar ragù, they become a rich and characterful dish, perfect for winter days.