Arancini with Tomato and Basil Risotto

Sure, arancini are a Sicilian specialty that traditionally features a meat ragù filling, but there are several variants. Here I will provide a recipe for arancini with tomato and basil risotto, a lighter and vegetarian version but no less flavorful. Here are the ingredients and the procedure to prepare them.

Ingredients

For the risotto:

• 300g of risotto rice (such as arborio or carnaroli)
• 500ml of tomato passata
• 1 small onion finely chopped
• 2 tablespoons of extra virgin olive oil
• 1 liter of vegetable broth
• 100g of grated Parmesan
• A bunch of fresh basil
• Salt and pepper to taste.

For forming the arancini:

• 2 eggs
• 150g of mozzarella cut into cubes
• 150g of breadcrumbs
• 100g of flour
• Oil for frying
• Salt

### Preparation

1. Start by preparing the risotto: in a large pot, sauté the chopped onion in olive oil until it becomes transparent.
2. Add the rice and toast it for a few minutes, stirring often.
3. Pour in the tomato passata and a couple of ladles of vegetable broth, stir and continue cooking by adding broth as it is absorbed. Make sure to stir frequently to prevent the rice from sticking.
4. When the rice is cooked but still al dente, turn off the heat, add the Parmesan, the basil torn by hand, salt, pepper and let the risotto rest to cool completely.
5. Once the risotto is cold, take portions of rice and form balls or cones, inserting a cube of mozzarella in the center.
6. Prepare three shallow dishes: one with flour, one with beaten and salted eggs and one with breadcrumbs.
7. Pass each arancino first in the flour, then in the egg and finally in the breadcrumbs, making sure it is well coated.
8. Heat plenty of oil in a pan or in a fryer and fry the arancini until they have taken on a nice golden color.
9. Drain them on absorbent paper to remove excess oil.

Curiosities

Arancini, whose name derives from their shape and color that resemble small oranges, are a street food widespread throughout Sicily. The classic recipe is with ragù and peas, but they can also be found filled with eggplant, mushrooms, and as in this case with tomato and mozzarella. They are also a great way to reuse leftover risotto.