Arancini with Eggplant and Scamorza

Arancini are a typical specialty of Sicilian cuisine and are delicious stuffed rice croquettes, which can be filled in various ways. In this case, we will make arancini with a stringy heart of scamorza and eggplant. Here is the recipe:

Ingredients

• 300 g risotto rice (such as arborio or carnaroli)
• 1 liter vegetable broth
• 50 g butter
• 1 small onion finely chopped
• 100 g grated Parmesan
• 2 eggs
• 200 g smoked scamorza cut into cubes
• 1 large eggplant
• Breadcrumbs as needed
• Salt and pepper as needed
• Oil for frying
• Flour as needed

Preparation

1. First, prepare the basic risotto: in a high-sided pot, sauté the finely chopped onion with the butter until it becomes translucent. Add the rice and toast it for a few minutes.
2. Gradually pour the boiling broth into the rice, stirring constantly and letting it absorb before adding more broth. Continue this way until the rice is fully cooked (about 18 minutes).
3. When the risotto is ready, turn off the heat and add the Parmesan, mixing well. Let it cool completely.
4. Meanwhile, cut the eggplant into cubes and fry it in hot oil until golden and crispy. Drain on paper towels and lightly salt.
5. Take the cold rice, wet your hands to prevent the rice from sticking, and start shaping balls slightly larger than a walnut. Place a cube of eggplant and scamorza in the center of each ball.
6. Close the rice around the filling, forming a round ball or a cone.
7. In a shallow dish, beat the eggs with a pinch of salt and pepper. In another dish, pour plenty of breadcrumbs.
8. Coat the arancini first in flour, then in the beaten egg, and finally in the breadcrumbs, making sure they are fully covered.
9. Fry the arancini in hot oil until golden and crispy. Drain on paper towels to remove excess oil.

Fun Facts

Arancini, whose name derives from their shape and color reminiscent of an orange, are a recipe born from the need to preserve food and consume it even several hours after preparation, typical of the medieval era. The filling can vary greatly, from classic ragù with peas and mozzarella to more modern variations like the one proposed. Every city in Sicily has its own original version, so feel free to adapt the recipe to your personal tastes.

Enjoy!