Arancini with Taleggio and Speck

Arancini with taleggio and speck are a tasty variant of the classic Sicilian dish. To make this recipe you will need the following ingredients and follow the procedure I will indicate.

Ingredients

• 300 g risotto rice (such as Carnaroli or Arborio)
• 800 ml vegetable broth
• 1 small onion
• 50 g butter
• 100 g grated Parmesan
• Salt, to taste
• Saffron, one packet
• 2 eggs
• 150 g speck cut into cubes
• 200 g taleggio cut into cubes
• Breadcrumbs, as needed
• Oil for frying (can be sunflower or peanut)
• Flour, as needed

Preparation

1. Start by preparing the risotto base for the arancini. Finely chop the onion and sauté it in a pan with half the butter until it becomes translucent.
2. Add the rice and toast it for a few minutes, stirring constantly. Begin adding the hot vegetable broth a little at a time, waiting each time for the rice to absorb almost all the broth before adding the next ladle. This phase should take about 15-18 minutes.
3. Dissolve the saffron in a bit of broth and pour it into the risotto, add salt and continue cooking.
4. Once cooked, turn off the heat and stir in the Parmesan and remaining butter. Mix well to cream the rice, then let it cool completely, perhaps spreading the rice on a tray.
5. When the risotto is cold, you can start shaping the arancini. Take a portion of rice and make a hollow in the center where you will insert a cube of taleggio and some pieces of speck.
6. Close the arancino into a rounded or slightly elongated shape, coat it first in flour, then in beaten egg, and finally in breadcrumbs to bread it well.
7. Heat plenty of oil in a pan or deep fryer and fry the arancini until golden and crispy. Make sure the oil is hot enough before starting to fry.
8. Once golden, remove the arancini from the oil with a slotted spoon and let them drain on paper towels to remove excess oil.
9. Serve the arancini hot to enjoy the stringy taleggio center and the crispy speck.

Trivia

Arancini, which take their name from their resemblance to small oranges (arance in Sicilian dialect), are traditionally meat-based. However, modern variants feature all kinds of fillings, from cheese to mushrooms, with adaptations found throughout Italy. This version with taleggio and speck is a great example of how tradition can meet flavors from outside Sicily, creating a rich and satisfying dish.