Arancini with Asparagus and Parmesan

The arancino is a Sicilian specialty, traditionally filled with meat ragù, peas, and mozzarella. However, there is an infinite variety of fillings, and arancini with asparagus and parmesan are a tasty vegetarian spring alternative. Here’s how to prepare them.

Ingredients

For the rice:

• 300 g risotto rice (such as Arborio or Carnaroli)
• 1 liter vegetable broth
• 1/2 glass white wine
• 1 small onion, finely chopped
• 50 g butter
• 70 g grated parmesan
• Saffron (one packet or to taste)
• Salt and pepper to taste

For the filling:

• 200 g fresh asparagus
• 50 g grated parmesan
• 100 g shredded pizza mozzarella or sweet provola cubes

For breading and frying:

• Flour as needed
• 2 eggs
• Breadcrumbs as needed
• Oil for frying

Preparation

1. Start by preparing the risotto: in a heavy-bottomed pan, sauté the chopped onion with half the butter until it becomes translucent. Add the rice and toast it until it becomes slightly translucent. Deglaze with white wine and let it evaporate.

2. Add the vegetable broth a little at a time, stirring frequently, and cook until the rice is al dente. Halfway through cooking, add the saffron dissolved in a bit of hot broth to give the risotto color and aroma.

3. Once the rice is cooked, remove from the heat and stir in the grated parmesan and remaining butter. Adjust salt and pepper to taste and spread the risotto on a tray to cool quickly.

4. Clean the asparagus by removing the woody ends and cut the tips and stems into small pieces. Blanch them in lightly salted water for a few minutes, then drain and chop further if needed.

5. In a bowl, mix the asparagus with the grated parmesan and mozzarella or provola.

6. When the risotto is cold, form balls the size of an orange. Make a hole in the center of each ball and fill it with the asparagus and cheese mixture, then seal with a bit more rice to form a round or slightly oval shape.

7. Coat the arancini first in flour, then in the beaten egg, and finally in breadcrumbs, ensuring they are well covered.

8. Fry the arancini in plenty of hot oil until golden on all sides.

9. Drain them from the oil and place on paper towels to remove excess oil.

Serve the arancini hot, perhaps accompanied by a fresh seasonal salad.

Fun Fact

Arancini take their name from their shape and color similar to that of oranges; in fact, “arancini” means little oranges in Italian. However, in the eastern areas of Sicily, they are called “arancine” and often have a more conical shape, reminiscent of Etna.