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Arancini with Pumpkin and Amaretti Risotto

26/11/2023

Sure, arancini with pumpkin and amaretti risotto are an exquisite autumnal twist on the typical Sicilian street food. Here’s how you can prepare them.

Ingredients

  • 300 g of risotto rice (such as Arborio or Carnaroli)
  • 500 g of cleaned pumpkin
  • 1 liter of vegetable broth
  • 1 small onion
  • 100 g of amaretti biscuits
  • 100 g of butter
  • 50 g of grated Parmesan cheese
  • Flour as needed for breading
  • Bread crumbs as needed for breading
  • 2 eggs
  • Oil for frying
  • Salt to taste
  • Pepper to taste (optional)
  • Nutmeg to taste (optional)

Preparation

  1. Start by cooking the pumpkin: cut it into cubes and cook it in the oven or in a pan with a drizzle of oil until soft. You can also steam or microwave it to keep all its properties.
  2. While the pumpkin is cooking, prepare the risotto. Finely chop the onion and sauté it in half the butter until it becomes transparent.
  3. Add the rice to the sauté and toast it briefly. Then, start adding the hot vegetable broth a little at a time, stirring constantly and allowing the rice to absorb the broth before adding the next ladle.
  4. Mash the cooked pumpkin into a puree and incorporate it into the rice when it is half cooked.
  5. Roughly crumble the amaretti and add them to the rice when it is almost done.
  6. When the rice is al dente, turn off the heat, add the remaining butter, and the Parmesan. Mix well until you get a creamy mixture. Season with salt and pepper, and add a grating of nutmeg if desired.
  7. Spread the risotto on a tray and let it cool completely.
  8. Once cold, take portions of risotto and form balls the size of a walnut, or larger if preferred.
  9. Coat each ball first in flour, then in beaten egg, and finally in breadcrumbs, making sure to cover each arancino evenly.
  10. Heat plenty of oil in a pot and fry the arancini until they are golden and crunchy.
  11. Finally, place them on paper towels to remove excess oil.

Curiosity

Arancini are a symbol of Sicilian street food cuisine, and they are generally filled more simply with ragù, mozzarella, and peas, or with butter and ham. The variation with pumpkin and amaretti is a fusion of the typical flavors of autumn in Piedmont and Sicilian tradition, creating a delicious and surprising combination.