Arancini with Lemon and Mint Risotto

Arancini with lemon and mint risotto are a fresh and fragrant variant of the traditional Sicilian arancino. Here I describe how to prepare them.

Ingredients

• 200 g risotto rice (such as arborio or carnaroli)
• Vegetable broth as needed
• 1 organic lemon (grated zest and juice)
• A bunch of fresh mint
• 50 g butter
• 50 g grated Parmesan
• 2 eggs
• 100 g mozzarella
• Breadcrumbs as needed
• Flour as needed
• Oil for frying
• Salt and pepper

Preparation

1. Prepare the risotto by toasting the rice in a saucepan with a knob of butter.
2. Gradually add the hot vegetable broth and continue cooking, stirring frequently.
3. Halfway through cooking, add the grated zest and juice of the lemon.
4. When the rice is al dente, turn off the heat, add the remaining butter, Parmesan and chopped mint, then adjust with salt and pepper. Let the risotto cool before proceeding.
5. Cut the mozzarella into cubes and set aside.
6. Form balls with the cold risotto, inserting a piece of mozzarella in the center.
7. Coat the arancini first in flour, then in the beaten eggs and finally in the breadcrumbs, making sure they are well covered.
8. Fry the arancini in hot oil until golden and crispy.
9. Drain on paper towels to remove excess oil.

Fun Facts

The word “arancino” derives from the fact that these delicious fried treats resemble small oranges in shape and color. In some parts of Sicily they are called “arancine”; the gender difference reflects the island’s dialectal variations. The lemon and mint variant I described is a lighter and more summery reinterpretation of the original arancino, which typically includes ingredients like meat ragù or butter and cream.