In Sicily, arancini are served as a traditional street food. They are traditionally made by boiling rice and then mixing in ingredients like ground meat or vegetables. At home, arancini are a great way to use leftover risotto. You can roll and freeze them, then thaw to room temperature and fry for a last minute appetizer.
Makes about 16 arancini / Total Time:
Make the Risotto:
- Bring the stock to a simmer in a large saucepan and keep warm.
- Heat the oil in a medium pot or deep skillet over medium heat. Add the onions and sauté until translucent. Add the rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add the salt, allspice, cinnamon, cardamom, and Sauvignon Blanc and keep stirring until the wine evaporates.
- Add ½ cup broth and stir constantly until the liquid is absorbed by the rice. Repeat this step until all of the broth is absorbed and the rice is tender. The consistency of the rice should be creamy; if it is sticky or dry, add more water until it is soft and pourable.
- Remove from the heat and stir in the cheese, pumpkin purée, lemon juice, and butter. Pour into a shallow dish and refrigerate until cool.
Make the Arancini:
- Scoop two tablespoons of the rice mixture and form into a ball. (If the rice is too loose, fold in some breadcrumbs to give it enough body to hold its shape.) Repeat with the remainder of the rice.
- Coat the rice balls in flour, then dip in the egg and coat with breadcrumbs. (At this point, the arancini may be refrigerated for up to 2 days or frozen for up to 1 month.)
- Heat the oil to 350°F in a large heavy saucepan. Fry the arancini in batches until golden brown on all sides, about 5 minutes. Transfer to a wire rack to drain.
- Arrange the arancini on a serving platter. Scatter the grated Gouda, parsley and pomegranate seeds over and serve immediately.
In recent years there has been resurgence in heirloom variety pumpkins with names like Cinderella, Fairytale, and Red Kuri. Many of these pumpkins are rich in flavor and color. If you have trouble finding heirloom pumpkins, butternut squash makes a wonderful substitution.
To make pumpkin purée, cut a small pumpkin in half, scoop out the seeds, and place the pumpkin, cut side down, on a rimmed baking sheet. Bake at 300°F for 2 hours or until tender. Scoop out the flesh and purée in a food processor. Freeze any extra purée for later use in pumpkin pies.