Il Cucinologo
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Arancini with Pea and Mint Cream

26/11/2023

The arancini with pea and mint cream are a fresh and flavorful variant of the classic Sicilian arancino. Here’s how to prepare them.

Ingredients

  • 300 g risotto rice (such as arborio or carnaroli)
  • 1 liter vegetable broth
  • 1 small onion, finely chopped
  • Extra virgin olive oil (EVO)
  • 100 ml dry white wine
  • 200 g fresh or frozen peas
  • A bunch of fresh mint
  • 100 g grated parmesan
  • 2 eggs
  • 100 g mozzarella (or scamorza), cut into cubes
  • Breadcrumbs
  • Flour
  • Oil for frying
  • Salt and pepper to taste

Preparation

  1. Start by preparing the risotto rice. In a pot, sauté the chopped onion in a little EVO oil until it becomes translucent.
  2. Add the rice and toast it for a few minutes, until the grains become slightly transparent.
  3. Deglaze the rice with the white wine and let it evaporate.
  4. Gradually add the hot vegetable broth, stirring continuously and allowing the rice to absorb the liquid before adding more.
  5. Cook the rice until al dente, then remove from heat and add the grated parmesan, stirring well.
  6. Spread the rice on a large plate and let it cool completely.
  7. Meanwhile, prepare the pea cream. Cook the peas in lightly salted water until tender.
  8. Drain the peas and blend them with some fresh mint, salt, pepper, and a drizzle of EVO oil until smooth.
  9. When the rice is cold, take portions and form them into balls. Make a hole in the center of each ball with your finger and insert some pea cream and a mozzarella cube.
  10. Close the arancino, shaping it into a ball or cone, according to tradition.
  11. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs.
  12. Fry the arancini in hot oil until golden and crispy. Drain on paper towels to remove excess oil.
  13. Let the arancini rest for a few minutes before serving.

Trivia

Arancini are a beloved Sicilian street food, whose name derives from their shape and color reminiscent of a small orange. Their origins can be traced to the culinary traditions that have followed one another in Sicily, including the Arab influence that introduced rice and saffron to the island in the Middle Ages. In this version, the pea cream and mint add a fresh, spring-like touch to the dish.