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Black Arancini

26/11/2023

Certainly, black arancini are an intriguing variation of the classic Sicilian arancini. In this version, the risotto is colored with squid ink, and often they are stuffed with a seafood filling or another fish-based filling, to stay in theme with the color and the maritime flavor. Here is the recipe for making black arancini.

Ingredients

  • 300 g of risotto rice (such as Arborio or Carnaroli)
  • 1 sachet of squid ink
  • 1 shallot
  • As needed fish broth
  • 1 glass of white wine
  • 200 g of calamari or other seafood cut into small pieces
  • 100 g of peas (optional)
  • 80 g of grated Parmesan cheese
  • 2 eggs
  • Flour
  • Breadcrumbs
  • Frying oil
  • Salt and pepper

Preparation

  1. Start by preparing the risotto. In a large pan, sauté the finely chopped shallot in a little oil. Add the rice and toast it until it becomes translucent.
  2. Deglaze the rice with white wine and let it evaporate.
  3. Add the squid ink to the rice and mix well.
  4. Continue cooking the rice by gradually adding hot fish broth, little by little, until the rice is al dente. During cooking, also add the calamari or seafood and peas if you have decided to include them.
  5. Once the risotto is ready, turn off the heat and add the grated Parmesan cheese, stirring until it is well incorporated. Let the risotto cool completely.
  6. Then, with moistened hands, take a portion of risotto and form a ball or cone, inserting a little more filling in the center if you want a richer heart.
  7. In a bowl, beat the eggs with a pinch of salt. Dip the arancini first in the beaten egg, then roll them in the flour and finally in the breadcrumbs to coat them completely.
  8. Fry the arancini in hot oil until they are golden and crispy. Drain them on paper towels and serve hot.

Fun Fact

The arancino is a dish that has its roots in Sicilian cuisine, traces of its existence date back to the period of Arab rule in Sicily, a time when rice sweets, saffron, meat, and sugar were prepared. Black arancini are a more modern and revised version, which blends the classic recipe with flavors and colors of the sea.