Arancine of pumpkin, sage and scamorza affumicata (smoked mozzarella)
- 200g Arborio or Carnaroli rice
- 30g butter
- 1/2 tablespoon (10ml) extra virgin olive oil
- 1/4 large red onion, finely chopped
- 400g jab or butternut pumpkin, peeled, seeded, cut into 1cm pieces
- 3 sage leaves, finely chopped
- 50ml white wine
- 700ml hot vegetable stock
- 80g scamorza affumicata cheese (smoked mozzarella), cut into 1.5cm cubes
- 30g Grana Padano cheese, finely grated
- 150g dried breadcrumbs
- 100g 00 flour
- 2 eggs
- Sea salt
- Sunflower oil for frying
Also known as Arancini of pumpkin, sage and scamorza affumicata (smoked mozzarella)
To make the risotto mixture, melt the butter in a large, deep-frying pan (or stockpot) over medium heat. Add the olive oil and onion and cook without browning for 2 minutes or until soft. Add the pumpkin and sage. Cook, stirring, for 5 minutes, then season with sea salt to taste.
Stir in the rice and after 2 minutes, pour in the wine. Cook, stirring, until all the liquid has been absorbed.
Add a ladleful of the hot stock, stirring constantly. When the stock has been absorbed, stir in another ladleful. Continue to add ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next until the rice is ‘al dente’ (approximately 15 minutes). Remove from the heat and stir in the Parmigiano Reggiano. Transfer the risotto mixture to a large baking tray, then set aside to cool to room temperature. Cover the baking tray with cling film (plastic wrap) and refrigerate for 2-3 hours (or overnight).
Tip: To save time, cook extra Risotto of pumpkin, sage and scamorza affumicata (smoked mozzarella) the night beforehand. You will need to transfer the risotto mixture to a large baking tray and set aside the portion for the risotto mixture without mixing in the scamorza affumicata (smoked mozzarella) in step 4. Allow to cool to room temperature, then cover the baking tray with cling film (plastic wrap) and refrigerate overnight.
If you are using leftover risotto, skip steps 1-3.
Place flour in a bowl. In a separate bowl, place the dried breadcrumbs. Use a fork to lightly whisk the eggs in a third bowl.
To make the arancine balls, use wet hands to shape the risotto mixture into a ball (approximately the size of a golf ball). Press your thumb into the centre of the ball to make an indent. Place a piece of scamorza affumicata in the indent, then mould the risotto mixture around the scamorza affumicata to completely enclose. Repeat with the remaining risotto mixture and scamorza affumicata to make 16 arancine balls.
Dip 1 arancine ball in egg, then coat in flour, shaking off any excess. Dip the flour coated arancine ball once again in the egg mixture, then coat in breadcrumbs. Place the double coated arancine ball onto a plate. Repeat with the remaining arancine balls, then place the plate with arancine in the fridge to chill for 30 minutes.
Pour enough sunflower oil into a saucepan to reach a depth of 5cm. Heat the saucepan over medium heat to reach a temperature of 170°C (when the oil is ready, a pinch of breadcrumbs sizzle when dropped in the saucepan). Cook the arancine balls, in batches of 4, turning occasionally, for 2-3 minutes or until golden and crisp. Remove with a slotted spoon and transfer to a plate lined with paper towel. Serve immediately – buon appetito.
