Arancini with Stracchino and Arugula

26/11/2023

I can guide you in preparing Arancini with stracchino and arugula. Arancini are a Sicilian specialty, usually filled in various ways. The version with stracchino and arugula that I will suggest is a tasty variation from the traditional recipe.

Ingredients

300 g risotto rice (such as arborio or carnaroli)
1 liter vegetable broth
1 small onion, finely chopped
100 g stracchino
A bunch of arugula
50 g butter
50 g grated Parmesan
2 eggs (1 for the mixture and 1 for breading)
Breadcrumbs as needed
Flour as needed
Oil for frying
Salt and pepper as needed

Preparation

Start by toasting the rice in a pot with a drizzle of oil. Add the chopped onion and let it sauté until it becomes translucent.
Add the rice to the pot and toast it lightly before gradually adding the vegetable broth, allowing the rice to absorb it before adding more, stirring until fully cooked. This process should take about 18 minutes.
When the rice is cooked, remove it from the heat, add the Parmesan, butter, salt, and pepper, and mix well. Let the rice cool completely.
Meanwhile, cut the stracchino into cubes and wash the arugula, roughly chopping it.
When the rice is cold, take a portion of rice and flatten it on your hand. Place a piece of stracchino and some arugula in the center, then close the rice around the filling to form a ball.
Prepare three plates: one with flour, one with a lightly beaten egg, and one with breadcrumbs.
Coat each arancino first in flour, then in the beaten egg, and finally in breadcrumbs to bread it thoroughly.
Fry the arancini in hot oil until golden and crispy. Drain them on paper towels to remove excess oil.
Serve hot.

Trivia

Arancini take their name from their shape and color, which resemble small oranges. The traditional version is often filled with ragù, peas, and mozzarella. The version I gave you with stracchino and arugula is more delicate and modern, an excellent example of how Italian cuisine is always open to new interpretations of classic dishes.