Il Cucinologo
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Arancini with Pumpkin Cream and Sausage

26/11/2023

Sure, I can guide you in preparing the arancini with pumpkin cream and sausage, an autumnal variant of the classic Sicilian arancino. Here’s how to do it:

Ingredients

  • 300 g risotto rice (such as Arborio, Carnaroli or Vialone Nano)
  • 1 liter vegetable broth
  • 200 g pumpkin, already cleaned
  • 150 g sausage
  • 100 g grated Parmesan
  • 1 small onion
  • 1 glass white wine
  • 2 eggs
  • Breadcrumbs as needed
  • Salt and pepper as needed
  • Oil for frying

For the pumpkin cream:

  • 200 g pumpkin
  • 1 medium potato
  • 1 small onion
  • Vegetable broth as needed
  • Salt and pepper as needed
  • Extra virgin olive oil as needed

Preparation

  1. Start by preparing the base risotto: finely chop the onion and sauté it with a little oil in a pot. Add the rice and toast for a few minutes. Deglaze with the white wine and let it evaporate.

  2. Add the pumpkin cut into small cubes. Continue cooking the rice by gradually adding the boiling broth. Stir regularly until the rice reaches the desired doneness (about 18 minutes).

  3. At the end of the risotto cooking, turn off the heat and stir in the Parmesan. Let the rice rest on a baking tray to cool quickly.

  4. While the rice cools, prepare the pumpkin cream: steam the pumpkin cut into cubes with the potato and onion. When soft, blend everything, adding vegetable broth until you get a smooth cream. Season with salt and pepper to taste.

  5. For the sausage, remove the casing and crumble the meat in a pan with a drizzle of oil. Cook until golden, then set aside.

  6. Now it’s time to shape the arancini: wet your hands to prevent the rice from sticking. Take some rice, make a hollow in the center and fill it with a teaspoon of pumpkin cream and some sausage. Cover with more rice and shape into a ball or cone.

  7. Dip each arancino first in the beaten egg and then in the breadcrumbs.

  8. Fry the arancini in hot oil until golden.

  9. Drain on paper towels and serve hot.

Fun Facts

The arancino originated in Sicily during the Arab domination. Originally it was prepared with saffron instead of tomato, which arrived only after the discovery of America. The shape can vary from spherical to conical, where the former often represents femininity (and symbolizes the Venus of Morgantina), while the latter represents masculinity and Mount Etna.