Arancini with artichokes and pecorino
26/11/2023Certainly, arancini with artichokes and pecorino are a delicious variation of the classic Sicilian street food. Here is the recipe for preparing these tasty morsels.
Ingredients
- 300 g of risotto rice (such as arborio or carnaroli)
- 1 small onion, finely chopped
- 60 g of butter
- 100 ml of white wine
- 1 l of vegetable broth
- Salt and pepper to taste
- 200 g of artichoke hearts (fresh or frozen)
- 100 g of grated pecorino romano
- 2 eggs
- Flour as needed
- Breadcrumbs as needed
- Oil for frying
For the filling:
- 200 g of cleaned artichokes
- 1 clove of garlic
- 100 g of pecorino romano, diced
- Chopped parsley to taste
- Extra virgin olive oil
- Salt and pepper to taste
Preparation
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Start by preparing the risotto: sauté the chopped onion in butter until it becomes translucent. Add the rice and toast for a few minutes. Deglaze with white wine and let it evaporate.
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Add the hot vegetable broth a little at a time, cooking the rice until it is al dente. Make sure to stir often to keep the rice from sticking to the bottom of the pot.
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When the risotto is ready, remove from the heat and add the grated pecorino. Mix well, then transfer the risotto to a tray and let it cool completely.
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While the risotto cools, prepare the artichoke filling: in a pan, sauté the garlic in extra virgin olive oil. Add the artichokes cut into small pieces and cook until soft. Season with salt, pepper, and chopped parsley. Let everything cool.
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Take a portion of cooled risotto and flatten it on your hand. Place a cube of pecorino and some of the artichoke filling in the center and close the rice around the filling, forming a ball or a cone.
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Coat the arancini first in flour, then in beaten eggs, and finally in breadcrumbs.
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Heat the oil in a deep pot and, when it’s hot, fry the arancini until they become golden and crispy.
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Drain them on paper towels to remove the excess oil.