Il Cucinologo
EN

Arancini with Artichoke Cream

26/11/2023

Arancini are a well-known Sicilian specialty, and the artichoke cream variation is a delicious interpretation of this classic street food. Here is the recipe for preparing arancini with artichoke cream:

Ingredients

  • 300 g risotto rice (Arborio or Carnaroli)
  • 1 liter vegetable broth
  • 1 small onion
  • 100 ml white wine
  • 80 g butter
  • 50 g grated Parmesan
  • 2 eggs
  • 200 g artichoke hearts (fresh or frozen)
  • 2 garlic cloves
  • 100 ml fresh cream
  • Salt and pepper
  • Flour as needed for breading
  • Breadcrumbs as needed for breading
  • Oil for frying

Preparation

  1. Start by preparing the risotto. Finely chop the onion and sauté it with half the butter in a heavy-bottomed pot. Add the rice and toast it for a few minutes. Deglaze with the white wine and let it evaporate.
  2. Gradually add the hot vegetable broth, stirring continuously, and cook the risotto until al dente (about 18 minutes). Turn off the heat, add the remaining butter and grated Parmesan, and stir until creamy. Let it cool completely.
  3. For the artichoke cream, clean the artichokes by removing the tough outer leaves and stems, then cut the hearts into pieces. In a pan, sauté the garlic with a drizzle of oil, add the artichokes, salt and pepper, and cook covered for about 10 minutes (if using frozen artichokes, follow the package instructions).
  4. Remove the garlic and blend the artichokes with the cream until smooth. Adjust salt and pepper and let cool.
  5. Beat the eggs in a bowl for breading. Take a handful of cooled risotto, flatten it on the palm of your hand, place a spoonful of artichoke cream in the center, and close the rice around it, forming a ball or cone according to your preference.
  6. Coat each arancino first in flour, then in the beaten egg, and finally in breadcrumbs.
  7. Heat plenty of oil in a pan or deep fryer and, when hot, fry the arancini until golden and crispy.
  8. Drain the arancini on paper towels to remove excess oil and serve hot.

Fun Fact

The word “arancini” comes from “arancia” (orange), due to the similar shape and color once fried. However, in some parts of Sicily, such as Catania, they are called “arancine” and are typically cone-shaped, in homage to Mount Etna, the volcano that dominates the cityscape.