Home

Salmon and Mascarpone Arancini

26/11/2023

Salmon and mascarpone arancini are a delicious variation of the traditional Sicilian arancini. This version, which combines the delicate flavor of mascarpone with the stronger taste of salmon, can be an excellent appetizer or a richly flavored main course. Here is the recipe:

Ingredients

  • 300 g of Arborio or Carnaroli rice
  • 1 liter of vegetable broth
  • 120 g of smoked salmon
  • 100 g of mascarpone
  • 100 g of grated Parmesan cheese
  • 2 eggs
  • 50 g of butter
  • 1 shallot
  • Dry white wine to taste
  • Salt and pepper to taste
  • Breadcrumbs to taste
  • Seed oil for frying

Preparation

  1. Start by preparing the base risotto. In a saucepan, fry the finely chopped shallot in butter until it becomes translucent. Add the rice and toast for a few minutes, stirring continuously. Deglaze with a little white wine and let it evaporate.
  2. Add the vegetable broth to the rice a little at a time, stirring and waiting for the liquid to be absorbed before adding the next ladleful. The risotto is ready when the rice is al dente but still creamy.
  3. Remove the risotto from the heat and incorporate the Parmesan, stirring until fully absorbed. Let the risotto cool completely, spreading it out on a tray.
  4. In the meantime, cut the smoked salmon into small cubes and mix it with the mascarpone to obtain a smooth cream. Season with salt and pepper if necessary.
  5. Take a portion of the cooled risotto, flatten it on the palm of your hand and place a teaspoon of the salmon and mascarpone cream in the center. Close the arancino, forming a ball or cone shape, making sure the filling is well sealed inside.
  6. Bread the arancini by first dipping them into the beaten eggs and then into the breadcrumbs.
  7. Fry the arancini in hot oil until they are golden brown and crispy. Drain them on paper towels to remove excess oil.
  8. Serve the arancini hot to enjoy their crunchy exterior and creamy heart.

Curiosity

Arancini are one of the icons of Sicilian cuisine and are named for their shape and color, which resemble that of oranges. The traditional version is filled with ragù, peas, and caciocavallo cheese, but over time numerous variations have developed, including gourmet ones like the one we just described.