Arancini with Milanese Risotto and Osso Buco

Certainly, arancini are a typical Sicilian delicacy and the idea of filling them with Milanese risotto and osso buco is a delicious combination between the cuisines of northern and southern Italy. Here is a recipe to prepare them:

Ingredients

Per il risotto alla Milanese:

• 200 g of Arborio or Carnaroli rice
• 1 liter of meat broth
• 1 sachet of saffron
• 1 small onion, finely chopped
• 50 g of butter
• 50 g of grated Parmesan
• Dry white wine, to taste
• Salt, to taste

Per l’ossobuco:

• 4 slices of veal osso buco
• 1 chopped onion
• 1 carrot, chopped
• 1 celery stalk, chopped
• Flour, as needed to flour the osso buco
• 1 glass of white wine
• Meat broth, as needed
• 1 ripe tomato or tomato passata
• Extra virgin olive oil
• Salt and pepper, to taste

Per gli arancini:

• Cooled Milanese risotto
• Shredded osso buco
• 2 eggs
• Breadcrumbs as needed
• Flour as needed
• Oil for frying

Preparation

Per l’ossobuco:

1. Lightly flour the osso buco slices.
2. Heat the oil in a pan and brown the osso buco on both sides until golden.
3. Add the chopped onion, carrot, and celery and sauté.
4. Deglaze with white wine and let it evaporate.
5. Add the tomato and cover with meat broth until the osso buco are covered.
6. Let cook on low heat until the meat becomes tender and easily comes off the bone. Adjust salt and pepper.
7. Once cooked, let cool and then shred the meat, setting it aside.

Per il risotto alla milanese:

1. In a saucepan, sauté the chopped onion in butter until translucent.
2. Add the rice and lightly toast it until it becomes shiny.
3. Deglaze with a bit of white wine and let it evaporate.
4. Start adding the hot broth little by little, keeping the rice always moist and stirring continuously.
5. Halfway through cooking, add the saffron dissolved in a bit of broth.
6. Continue cooking until the rice is al dente, then turn off the heat and stir in the grated Parmesan and a knob of butter.
7. Let the risotto cool completely.

Assemblaggio e cottura degli arancini:

1. Prepare a “station” with flour, lightly beaten eggs, and breadcrumbs.
2. Take a handful of cooled risotto and flatten it on your hand, placing some shredded osso buco in the center.
3. Close the arancino shaping it into a ball or a slightly elongated shape.
4. Pass each arancino first in flour, then in egg, and finally in breadcrumbs.
5. Fry the arancini in hot oil until golden on all sides.
6. Drain them on paper towels to remove excess oil.

Serve hot, perhaps accompanied by a bit of gremolada or fresh tomato sauce.

Curiosità

Arancini, typical of Sicilian cuisine, take their name from their shape and color that resembles that of oranges. The version we prepared today is a creative fusion that enhances two traditional dishes from their respective Italian regions.