Arancini with Yellow Squash and Amaretti

The arancino with yellow squash and amaretti is a delicious variation of the classic Sicilian arancino, pairing the sweetness of squash with the distinctive note of amaretti. Here is the recipe:

Ingredients

• 300 g arborio or carnaroli rice
• 800 ml vegetable stock
• 200 g yellow squash, cleaned and cut into cubes
• 1 small onion, finely chopped
• 100 ml white wine
• 30 g butter
• 50 g grated Parmesan
• 1 pinch of nutmeg
• Extra-virgin olive oil
• Salt and pepper to taste
• 8 amaretti, crumbled
• 2 eggs
• Breadcrumbs to taste
• Seed oil for frying

For the filling:

• 200 g mozzarella, cut into cubes
• 50 g crumbled amaretti

Preparation

1. Start by making a squash risotto. In a saucepan, sauté the chopped onion with a drizzle of extra-virgin olive oil. Once golden, add the squash cubes and cook for a few minutes.
2. Add the rice and toast until translucent. Deglaze with the white wine and let it evaporate.
3. Then gradually add the hot vegetable stock, one ladle at a time, allowing the rice to absorb the liquid before adding more, and continue cooking for about 18 minutes or until the rice is al dente.
4. At the end of cooking, stir in the butter, Parmesan, nutmeg, salt, pepper, and crumbled amaretti. Mix well until creamy. Let the risotto cool on a flat surface.
5. When the risotto is cold, take portions and shape them into balls with your hands. Make a hollow in the center of each ball and fill with some mozzarella and crumbled amaretti.
6. Close the hollow, shaping the arancino into a round or slightly elongated form (depending on regional preferences).
7. Beat the eggs in a bowl. Coat each arancino first in the egg and then in breadcrumbs, ensuring an even coating. Repeat for a uniform breading.
8. Heat the seed oil in a high-sided pan to temperature (about 170-180 °C). Fry the arancini until golden on all sides, then drain on paper towels to remove excess oil.

Curiosities

According to tradition, arancini, named for their shape and color reminiscent of small oranges, originate from Sicilian cuisine and are prepared for the feast of Santa Lucia. The classic recipe features a meat ragù filling, but there are countless variations, including this sweet one with squash and amaretti.