Il Cucinologo
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Arancini with Artichoke and Pecorino Risotto

26/11/2023

Arancini with artichoke and pecorino risotto are a delicious and tasty variation of the classic Sicilian arancino. Here’s the recipe:

Ingredients

  • 300 g of risotto rice (such as Arborio or Carnaroli)
  • 500 g of fresh artichokes or canned artichoke hearts
  • 1 small finely chopped onion
  • 50 g of butter
  • 100 g of grated pecorino romano
  • 1 liter of vegetable broth
  • Extra virgin olive oil
  • Salt and pepper to taste
  • For the breading:
    • Flour to taste
    • 2 eggs
    • Breadcrumbs to taste
  • Oil for frying

Preparation

  1. Start by preparing the risotto: in a large pot, sauté the chopped onion with a drizzle of extra virgin olive oil until it becomes translucent.
  2. Add the rice and toast it for a few minutes until it becomes slightly translucent.
  3. Deglaze with a bit of white wine and let it evaporate.
  4. Meanwhile, clean the artichokes, removing the tougher outer leaves and cutting them into thin wedges, or drain the canned artichoke hearts and cut them into pieces.
  5. Add the artichokes to the rice and start adding the hot broth little by little, waiting for the liquid to be absorbed before adding the next ladle.
  6. Cook the risotto, stirring frequently for about 18 minutes or until the rice is al dente.
  7. Remove from heat, add the butter and grated pecorino, mix well until the risotto becomes creamy. Adjust salt and pepper.
  8. Let the risotto cool on a baking tray and, once cold, refrigerate for at least an hour.
  9. Prepare three shallow dishes with flour, beaten eggs, and breadcrumbs.
  10. Take some cooled risotto and form balls the size of a small orange, pass them first in flour, then in egg, and finally in breadcrumbs, making sure they are well coated.
  11. Heat plenty of oil in a deep pan and, when it reaches 170-180 °C, fry the arancini until golden and crispy.
  12. Drain them on paper towels to remove excess oil.

Finally, serve them hot.

Trivia

Arancini are a traditional Sicilian dish and can be filled with various ingredients. The name “arancini” comes from their golden color and round shape that resembles small oranges. They are a dish suitable for consumption both as street food and as an appetizer on special occasions. The artichoke and pecorino risotto is a more refined variant that can surprise your guests with its unique and bold flavor!