Arancini with Bell Pepper Cream

Of course, arancini with bell pepper cream are a delicious variant of classic Sicilian arancini. Here’s the recipe:

Ingredients

• 300 g risotto rice (e.g. Arborio, Carnaroli)
• 1 liter vegetable broth
• 1 small onion, finely chopped
• 100 g bell pepper cream (already prepared or make by blending roasted peppers with garlic, oil, and salt)
• 100 g mozzarella, cut into cubes
• 100 g flour
• 200 g breadcrumbs
• 2 eggs
• Oil for frying

Preparation

1. Start by preparing the risotto. In a saucepan, sauté the finely chopped onion in a little oil until it becomes translucent. Add the rice and toast for a couple of minutes.
2. Gradually add the hot vegetable broth, stirring continuously, and cook until the rice is al dente. It will take about 18 minutes.
3. When the risotto is ready, remove from heat and incorporate the bell pepper cream. Mix well and let the risotto cool, preferably spread on a tray to speed up the process.
4. Take portions of cooled risotto, insert a cube of mozzarella in the center and shape them into balls.
5. Pass each arancino first in flour, then in beaten egg, and finally in breadcrumbs, making sure it is well coated.
6. Heat plenty of oil in a pan and fry the arancini a few at a time until golden, then drain on paper towels.
7. Serve hot to enjoy the stringy mozzarella heart.

Curiosities

Arancini are typical of Sicilian cuisine and take their name from their shape and color that resemble oranges. The word “arancini” can vary to “arancine” depending on the area of Sicily you are in. This version with bell pepper cream is a contemporary variation that deviates from the traditional recipe, often filled with ragù, peas, and mozzarella.