Arancini with Leek and Pancetta Cream

The arancino is a classic of Sicilian cuisine that has conquered palates all over the world. The version with leek and pancetta cream adds a gourmet touch to this comfort food dish. Here is the recipe:

Ingredients

For the arancini:

• 300 g risotto rice (Arborio, Carnaroli or Vialone Nano)
• 1 liter vegetable or chicken broth
• 50 g butter
• 50 g grated Parmesan
• 2 egg yolks
• 1 small onion, finely chopped
• Salt and pepper to taste
• Oil for frying

For the leek and pancetta cream:

• 2 medium leeks, cleaned and sliced into rounds
• 100 g smoked pancetta, cut into cubes
• 250 ml cooking cream
• Salt and pepper to taste

For the breading:

• Flour to taste
• 2 eggs, beaten
• Breadcrumbs to taste

Preparation

1. Start by preparing the risotto for the arancini. In a large pan, sauté the finely chopped onion in the butter until it becomes translucent. Add the rice and toast it for a few minutes, stirring often.
2. Cook the rice by gradually adding the hot broth, stirring frequently. When the rice is al dente, remove from the heat and let it cool slightly.
3. Add the Parmesan, egg yolks, salt and pepper to the rice, and mix well until you obtain a homogeneous mixture. Set aside and let cool completely.
4. Meanwhile, prepare the leek and pancetta cream. In a pan, sauté the pancetta until it becomes crispy. Add the leeks and cook over medium-low heat until soft.
5. Pour the cream into the pan with the leeks and pancetta and let it cook until the cream thickens. Adjust salt and pepper and set aside to cool.
6. Take a portion of cooled rice and flatten it on your hand. In the center, place a teaspoon of leek and pancetta cream, then cover with another layer of rice, shaping with your hands to form a ball or cone.
7. Coat each arancino first in flour, then in the beaten egg, and finally in breadcrumbs, making sure it is well covered.
8. Heat plenty of oil in a pot and fry the arancini until golden and crispy. Drain on paper towels to remove excess fat.
9. Serve hot, optionally accompanied by a dipping sauce, such as a simple tomato sauce.

Trivia

The name “arancino” comes from the shape and color of these delicious rice fritters, which resemble small oranges. In some parts of Sicily, however, they are called “arancine” and the shape can also be perfectly spherical. Their origin is lost in the mists of time, but they are said to have been born as a way to preserve leftover risotto.