Arancini with Bell Pepper Cream

Certainly, arancini with bell pepper cream are a delicious variation of the classic Sicilian arancini. Here’s the recipe for you:

Ingredients

• 300 g of risotto rice (e.g., Arborio, Carnaroli)
• 1 liter of vegetable broth
• 1 small onion, finely chopped
• 100 g of bell pepper cream (already prepared or can be made by blending roasted bell peppers with garlic, oil, and salt)
• 100 g of mozzarella, cut into cubes
• 100 g of flour
• 200 g of breadcrumbs
• 2 eggs
• Oil for frying

Preparation

1. Start by preparing the risotto. In a saucepan, sauté the finely chopped onion in a little oil until it becomes translucent. Add the rice and toast for a couple of minutes.
2. Gradually add the hot vegetable broth, stirring continuously, and cook until the rice is al dente. It will take about 18 minutes.
3. Once the risotto is ready, remove from the heat and stir in the bell pepper cream. Mix well and let the risotto cool, preferably spread out on a tray to speed up the process.
4. Take portions of cooled risotto, insert a cube of mozzarella in the center, and shape them into balls.
5. Dip each arancino first in the flour, then in the beaten eggs, and finally in the breadcrumbs, making sure it is well covered.
6. Heat plenty of oil in a pan and fry the arancini a few at a time until golden, then drain on paper towels.
7. Serve hot to enjoy the melting heart of mozzarella.

Did you know?

Arancini are typical of Sicilian cuisine and are named after their shape and color, which resemble oranges. The word “arancini” can vary to “arancine” depending on the area of Sicily you find yourself in. This version with bell pepper cream is a contemporary variation that deviates from the traditional recipe, often filled with ragù, peas, and mozzarella.