Arancini with Pepper and Smoked Scamorza Risotto

Arancini are a Sicilian specialty that can be reinvented in many different ways, including the version with pepper and smoked scamorza risotto. Here is the recipe:

Ingredients

• 200 g risotto rice (Arborio, Carnaroli, or Vialone Nano)
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g smoked scamorza
• 1 small onion
• 1 liter vegetable broth
• 100 g flour
• 2 eggs
• 200 g breadcrumbs
• Oil for frying
• Extra virgin olive oil
• Salt and pepper to taste
• Saffron, optional
• 50 g butter
• 50 g grated Parmesan

Preparation

1. Start by preparing the risotto. Finely chop the onion and dice the peppers after cleaning them.
2. Heat a pan with a drizzle of extra virgin olive oil and sauté the onion until translucent.
3. Add the peppers and let them cook until softened.
4. Add the rice and toast it for a few minutes before gradually adding the hot vegetable broth, a little at a time, waiting for the liquid to be absorbed before adding the next ladle.
5. Halfway through cooking, if you like, add a pinch of saffron to give color and a distinctive aroma to your risotto.
6. When the rice is al dente, remove the pan from the heat, adjust salt and pepper, and stir in the butter and grated Parmesan. Let it rest until the risotto is completely cold (you can speed up the process by placing it in the fridge).
7. Cut the smoked scamorza into cubes.
8. To form the arancini, take a portion of cold risotto, shape it into a ball, make a hollow in the center, and insert a cube of smoked scamorza. Close the arancino, shaping it into a round or slightly oval form.
9. Bread the arancini by coating them first in flour, then in beaten egg, and finally in breadcrumbs.
10. Heat plenty of oil in a pot and, once it reaches the right temperature (about 170-180 °C), fry the arancini until golden and crispy.
11. Drain them with a slotted spoon and place on paper towels to absorb excess oil.

Serve the arancini hot to enjoy the stringy smoked scamorza inside. These delicious bites are perfect as an appetizer or as a main course for an informal meal.

Fun Facts

Arancini, whose name derives from their shape and color reminiscent of small oranges, are a beloved street food in Sicily. The traditional version is filled with meat ragù, peas, and mozzarella, but there are numerous variations that demonstrate their versatility.