Black Arancini

Sure, black arancini are an intriguing variant of classic Sicilian arancini. In this version, the risotto is colored with squid ink, and they are often filled with a seafood filling or other fish-based filling, to stay on theme with the color and maritime flavor. Here is the recipe to prepare black arancini.

Ingredients

• 300 g risotto rice (such as arborio or carnaroli)
• 1 sachet of squid ink
• 1 shallot
• Fish stock as needed
• 1 glass of white wine
• 200 g squid or other seafood cut into small pieces
• 100 g peas (optional)
• 80 g grated Parmesan
• 2 eggs
• Flour
• Breadcrumbs
• Oil for frying
• Salt and pepper

Preparation

1. Start by preparing the risotto. In a large pan, sauté the finely chopped shallot in a little oil. Add the rice and toast it until it becomes translucent.
2. Deglaze the rice with white wine and let it evaporate.
3. Add the squid ink to the rice and mix well.
4. Continue cooking the rice by adding hot fish stock, a little at a time, until the rice is al dente. During cooking, also add the squid or seafood and peas if you decided to include them.
5. Once the risotto is ready, turn off the heat and add the grated Parmesan, stirring until well incorporated. Let the risotto cool completely.
6. Then, with moistened hands, take a portion of risotto and form a ball or cone, inserting a bit more filling in the center if you want a richer heart.
7. In a bowl, beat the eggs with a pinch of salt. Dip the arancini first in the beaten egg, then roll them in flour and finally in breadcrumbs to coat them completely.
8. Fry the arancini in hot oil until golden and crispy. Drain on paper towels and serve hot.

Curiosities

The arancino is a dish rooted in Sicilian cuisine, traces of its existence date back to the period of Arab rule in Sicily, a time when rice sweets, saffron, meat, and sugar were prepared. Black arancini are a more modern and revisited version, which blends the classic recipe with sea flavors and colors.