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Arancini with Artichoke Cream

26/11/2023

Arancini are a well-known Sicilian specialty, and the variant with artichoke cream is a delicious interpretation of this classic street food. Here is the recipe for preparing arancini with artichoke cream:

Ingredients

  • 300 g of rice for risottos (such as Arborio or Carnaroli)
  • 1 liter of vegetable broth
  • 1 small onion
  • 100 ml of white wine
  • 80 g of butter
  • 50 g of grated Parmesan cheese
  • 2 eggs
  • 200 g of artichoke hearts (fresh or frozen)
  • 2 cloves of garlic
  • 100 ml of fresh cream
  • Salt and pepper
  • Flour as needed for breading
  • Breadcrumbs as needed for breading
  • Oil for frying

Preparation

  1. Start by preparing the risotto. Finely chop the onion and let it wilt with half of the butter in a thick-bottomed pot. Add the rice and toast it for a few minutes. Deglaze with the white wine and let it evaporate.
  2. Gradually add the hot vegetable broth, continuing to stir, and cook the risotto until it is al dente (about 18 minutes). Turn off the heat, add the remaining butter and grated Parmesan cheese, mix until creamy. Let it cool completely.
  3. For the artichoke cream, clean the artichokes by removing the toughest outer leaves and the stems, and cut the hearts into pieces. In a pan, fry the garlic with a bit of oil, add the artichokes, salt, and pepper, and cook covered for about 10 minutes (if using frozen artichokes, follow the instructions on the package).
  4. Remove the garlic and blend the artichokes with the cream until smooth. Adjust salt and pepper and let cool.
  5. Beat the eggs in a bowl for breading. Take a handful of cooled risotto, flatten it on the palm of your hand, place a spoonful of artichoke cream in the center, and close the rice around it, forming a ball or a cone, depending on your preference.
  6. Dip each arancino first in flour, then in beaten egg, and finally in breadcrumbs.
  7. Heat plenty of oil in a pan or a deep fryer and when it is very hot, fry the arancini until they are golden and crispy.
  8. Drain the arancini on paper towels to remove excess oil and serve them hot.

Curiosity

The word “arancini” comes from the term “arancia” (orange), due to the shape and color similar to the latter once the arancini are fried. However, in some parts of Sicily, such as Catania, they are called “arancine” and are typically cone-shaped, to pay homage to Mount Etna, the volcano that dominates the city landscape.