Il Cucinologo
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Arancini with Wild Boar Ragù

26/11/2023

Naturally! Arancini with wild boar ragù are a very flavorful variant of the classic Sicilian arancino. The preparation requires time and dedication. Here is the recipe:

Ingredients

  • 300 g risotto rice (Carnaroli or Arborio)
  • 1 liter vegetable broth
  • Saffron
  • 80 g butter
  • 100 g grated Parmesan
  • 400 g ground wild boar meat
  • 1 small onion
  • 1 carrot
  • 1 celery stalk
  • 500 ml tomato passata
  • Robust red wine for deglazing, about one glass
  • Extra virgin olive oil
  • Salt and pepper
  • Breadcrumbs
  • 2 eggs
  • Oil for frying

Preparation

  1. Start by preparing the wild boar ragù. Finely chop the onion, carrot, and celery and sauté them in a pot with extra virgin olive oil. Add the ground wild boar meat, let it brown, then deglaze with the red wine. Pour in the tomato passata, season with salt and pepper, and let it simmer over low heat for about 2 hours, adding water if necessary.

  2. Prepare the risotto. In a large pot, melt half the butter and toast the rice. Add the vegetable broth gradually, stirring frequently. Halfway through cooking, add the saffron and continue cooking until the rice is al dente.

  3. Remove the rice from the heat, add the remaining butter and grated Parmesan, then stir well until creamy. Spread the risotto on a tray to cool.

  4. Once the rice is cold, take a portion of rice in your hand, make a hollow in the center, and fill it with some wild boar ragù. Close the arancino, shaping it into the classic round or cone form, according to tradition.

  5. Bread the arancini by dipping them first in the beaten eggs and then in the breadcrumbs, ensuring they are well coated.

  6. In a deep pan, heat plenty of oil and fry the arancini until golden and crispy. Be careful not to overcrowd the pan; fry them a few at a time.

  7. Drain them on paper towels to remove excess oil and serve hot.

Curiosities

Arancini are a beloved Sicilian street food dating back to the 10th century. Initially consumed by the poorer classes, they have over time become a famous dish of the island. With wild boar ragù, they become a rich and characterful dish, perfect for winter days.