Il Cucinologo
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Salmon and Mascarpone Arancini

26/11/2023

Salmon and mascarpone arancini are a delicious variation of traditional Sicilian arancini. This variant, which combines the delicate flavor of mascarpone with the bolder taste of salmon, can be an excellent appetizer or a rich second course full of flavor. Here is the recipe:

Ingredients

  • 300 g arborio or carnaroli rice
  • 1 liter vegetable broth
  • 120 g smoked salmon
  • 100 g mascarpone
  • 100 g grated Parmigiano
  • 2 eggs
  • 50 g butter
  • 1 shallot
  • Dry white wine to taste
  • Salt and pepper to taste
  • Breadcrumbs to taste
  • Seed oil for frying

Preparation

  1. Start by preparing the basic risotto. In a saucepan, sauté the finely chopped shallot in butter until translucent. Add the rice and toast for a few minutes, stirring continuously. Deglaze with a splash of white wine and let it evaporate.
  2. Add the vegetable broth to the rice a little at a time, stirring and waiting for the liquid to be absorbed before adding the next ladle. The risotto is ready when the rice is al dente but still creamy.
  3. Remove the risotto from the heat and stir in the Parmigiano until fully absorbed. Let the risotto cool completely, spreading it out on a tray.
  4. Meanwhile, cut the smoked salmon into small cubes and mix it with the mascarpone until you obtain a smooth cream. Adjust salt and pepper if necessary.
  5. Take a portion of cooled risotto, flatten it on the palm of your hand, and place a teaspoon of the salmon and mascarpone cream in the center. Close the arancino to form a ball or cone shape, making sure the filling is well sealed inside.
  6. Bread the arancini by dipping them first in the beaten egg and then in the breadcrumbs.
  7. Fry the arancini in hot oil until golden and crispy. Drain on paper towels to remove excess oil.
  8. Serve the arancini hot to enjoy the crispy exterior and creamy center.

Trivia

Arancini are one of the icons of Sicilian cuisine and take their name from their shape and color that recall oranges. The traditional version features a filling of ragù, peas, and caciocavallo, but over time numerous variants have developed, some even gourmet like the one we have just described.