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Arancini with champagne risotto and prawns

26/11/2023

Arancini with champagne risotto and prawns is a refined and tasty dish. Here is the recipe to prepare them:

Ingredients

  • 200 g of Carnaroli or Arborio rice
  • 500 ml of champagne
  • 1 shallot, finely chopped
  • 16 fresh prawns, cleaned and peeled
  • Vegetable broth, as needed
  • 100 g of butter
  • Extra virgin olive oil
  • 50 g of grated Parmesan cheese
  • Salt and pepper to taste
  • 100 g of flour
  • 2 eggs
  • 200 g of breadcrumbs
  • Oil for frying
  • A pinch of saffron (optional)

Preparation

  1. Start by preparing the risotto: in a pot, sauté the chopped shallot with a drizzle of extra virgin olive oil. When it becomes translucent, add the rice and toast it over medium heat for 2 minutes.

  2. Deglaze the rice with about half of the champagne. Once the alcohol has evaporated, continue cooking by adding the hot vegetable broth a little at a time, stirring frequently.

  3. Midway through cooking, add the prawns cut into small pieces. Continue cooking until the rice is al dente and most of the liquid has been absorbed.

  4. Turn off the heat, add the butter, Parmesan, and, if you wish, a pinch of saffron to give color and a more intense aroma. Stir well until a thick cream is obtained and let the risotto cool down.

  5. Once cooled, take portions of risotto and with your hands form balls the size of a walnut, making sure to include at least one prawn per arancino.

  6. Prepare three deep plates: one with flour, one with beaten eggs, and the third with breadcrumbs. Coat each arancino first in the flour, then in the egg, and finally in the breadcrumbs, covering them completely.

  7. Fry the arancini in plenty of hot oil until they are golden and crispy.

  8. Drain them on paper towels to remove excess oil.

Serve the arancini hot along with a glass of cold champagne to enhance the flavors.

Fun Fact

Arancini are a traditional Sicilian specialty and were invented, according to some accounts, during the Arab domination of the island. Traditionally, they are fried to celebrate Saint Lucia on December 13th. The variation with champagne risotto and prawns is definitely a more modern and sophisticated revisitation that combines luxury ingredients with the rustic tradition of the fried arancino.