Arancini with Lentils and Speck

Arancini are a Sicilian specialty, but here we add a creative touch by incorporating lentils and speck for an alternative and flavorful version. Here’s how to prepare the Arancini with lentils and speck:

Ingredients

Per il risotto:

• 300 g of risotto rice (Carnaroli or Arborio)
• 1 liter of vegetable broth
• 1/2 glass of white wine
• 1 small onion
• 30 g of butter
• 2 tablespoons of extra virgin olive oil
• 50 g of grated Parmesan
• Saffron (one sachet or to taste)

Per il ripieno:

• 150 g of cooked lentils
• 100 g of speck cut into cubes
• 100 g of mozzarella (or sweet provola) cut into cubes

Per impanare e friggere:

• 2 eggs
• Breadcrumbs as needed
• Flour as needed
• Seed oil for frying

Preparation

1. Start with the preparation of the risotto. Sauté the finely chopped onion in a pot with oil and a knob of butter until it becomes translucent.
2. Add the rice and toast it for about 1-2 minutes. Deglaze with white wine and let it evaporate.
3. Gradually add the hot vegetable broth, stirring occasionally. Halfway through cooking, dissolve the saffron in a bit of hot broth and add it to the risotto.
4. Continue cooking until the rice is al dente, then turn off the heat, add the remaining butter and Parmesan. Mix well until you get a creamy risotto. Let it cool.
5. Meanwhile, prepare the filling by combining the cooked lentils with the speck and cubed mozzarella in a bowl.
6. When the risotto is cold, take portions of rice and flatten them on your hand. In the center, place some of the lentil, speck, and mozzarella filling.
7. Shape the rice around the filling to form a ball or oval shape depending on the tradition you follow. Repeat until all ingredients are used up.
8. Pass each arancino first in flour, then in the beaten egg, and finally in breadcrumbs.
9. Heat plenty of seed oil in a deep pan and, once hot, fry the arancini until uniformly golden. Let them drain on paper towels after frying.
10. Serve the arancini hot and crispy.

Trivia

Arancini, whose name derives from their shape and color reminiscent of small oranges, are typically filled with ragù, peas, and mozzarella, but there are numerous variants that include different types of fillings. The variant with lentils and speck is less traditional but no less tasty, and represents a nice way to combine authentic Italian flavors in a new interpretation of a classic.