Arancini with Shrimp and Zucchini

Arancini with shrimp and zucchini are a delicious variant of classic Sicilian arancini. Here is the recipe:

Ingredients

• 300 g risotto rice (such as arborio or carnaroli)
• 150 g peeled and cleaned shrimp
• 1 medium zucchini
• 1 small shallot
• 1 liter vegetable broth
• 100 g mozzarella
• 50 g grated Parmesan
• 2 eggs
• Breadcrumbs as needed
• Flour as needed
• Extra virgin olive oil
• Salt and pepper as needed
• Oil for frying

Preparation

1. Start by preparing the risotto: In a large pan, sauté the finely chopped shallot in a drizzle of extra virgin olive oil. Add the rice and toast it for a few minutes, then start adding the hot vegetable broth little by little, continuing to stir until the rice is cooked al dente. Remove from heat and let cool.

2. Meanwhile, cut the zucchini into small cubes and sauté them in a pan with a drizzle of oil, seasoning lightly with salt. Add the shrimp cut into pieces and cook for a couple of minutes. Adjust salt and pepper.

3. Once the risotto has cooled, add the grated Parmesan, one beaten egg, and adjust salt and pepper. Mix well to combine all ingredients.

4. Take a portion of risotto, flatten it on the palm of your hand, place some zucchini and shrimp in the center along with a cube of mozzarella. Close the arancino, shaping it into a ball or cone.

5. Coat each arancino first in flour, then in the lightly beaten egg, and finally in breadcrumbs.

6. Heat plenty of oil in a pan and fry the arancini until golden and crispy. Drain on paper towels to remove excess oil.

7. Serve hot.

Trivia

Arancini, whose name derives from their shape and color reminiscent of small oranges, are an icon of Sicilian cuisine. Traditionally they are filled with meat ragù, but there are endless variations, like this one that includes the delicate flavor of shrimp and the addition of zucchini for a touch of freshness.