Il Cucinologo
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Arancini with Champagne Risotto and Scampi

26/11/2023

Arancini with champagne risotto and scampi is a refined and tasty dish. Here is the recipe to prepare them:

Ingredients

  • 200 g Carnaroli or Arborio rice
  • 500 ml champagne
  • 1 shallot, finely chopped
  • 16 fresh scampi, cleaned and peeled
  • Vegetable broth, as needed
  • 100 g butter
  • Extra virgin olive oil
  • 50 g grated Parmesan
  • Salt and pepper to taste
  • 100 g flour
  • 2 eggs
  • 200 g breadcrumbs
  • Oil for frying
  • Saffron, a pinch (optional)

Preparation

  1. Start by preparing the risotto: in a pot, sauté the chopped shallot with a drizzle of extra virgin olive oil. When it becomes translucent, add the rice and toast it over medium heat for 2 minutes.

  2. Deglaze the rice with about half of the champagne. When the alcohol has evaporated, continue cooking by gradually adding the hot vegetable broth, stirring frequently.

  3. Halfway through cooking, add the scampi cut into pieces. Continue cooking until the rice is al dente and most of the liquid has been absorbed.

  4. Turn off the heat, add the butter, Parmesan, and if desired, a pinch of saffron to give color and a more intense aroma. Mix well until you obtain a dense cream and let the risotto cool.

  5. Once cold, take portions of risotto and form with your hands balls the size of a walnut, making sure to include at least one scampo per arancino.

  6. Prepare three shallow dishes: one with flour, one with beaten eggs, and the third with breadcrumbs. Pass each arancino first in flour, then in egg, and finally in breadcrumbs, until completely coated.

  7. Fry the arancini in plenty of hot oil until golden and crispy.

  8. Drain them on absorbent paper to remove excess oil.

Serve the arancini hot together with a glass of cold champagne to enhance the flavors.

Trivia

Arancini are a traditional Sicilian specialty and were invented, according to some accounts, during the Arab domination of the island. Traditionally they are fried to celebrate Saint Lucia on December 13. The variant with champagne risotto and scampi is certainly a more modern and refined reinterpretation, which combines luxury ingredients with the rustic tradition of fried arancino.