Pumpkin and Goat Cheese Arancini
- Total Time: 1 hour 30 mins
- Yield: 28-30 arancini 1x
Description
Sicilian fried risotto balls get a seasonal update with savory pumpkin and tangy goat cheese.
Ingredients
- 2 tbsp (30 ml) extra virgin olive oil
- 2 tbsp (30 ml) unsalted butter
- 2 finely diced shallots
- 1 minced garlic clove
- 2/3 c (160 ml) white wine
- 4 c (960 ml) chicken broth
- 1 1/2 c (360 ml) Arborio rice
- 1 tsp ground nutmeg
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) chopped fresh sage
- 3/4 c (180 ml) pumpkin puree
- 1/2 c (120 ml) Parmigiano Reggiano cheese (feel free to use more if you're a cheese fan)
- 4 oz (115 g) goat cheese
- 2 c (480 ml) seasoned bread crumbs
- 3 eggs, beaten
- 2 tbsp (30 ml) water or milk
- salt and pepper throughout
- Canola oil
Instructions
- In a small pot, heat the chicken broth on a low flame. In a separate pan, saute the shallots in the olive oil and butter on medium heat until translucent. Add the garlic and nutmeg, and stir for a couple more minutes. Add the rice to toast for a few more minutes. Add a ladle of chicken broth to the toasted rice mixture. Once that is absorbed, add the wine.
- Add 2 ladles of broth at a time to the sauteed rice mixture. Once it is absorbed, add more. This process will most likely take approximately 20 minutes. Feel free to stir the rice to keep it from sticking and quicken the absorption. Eventually, the rice will plump up and have a creamy texture. At this point, stir in the pumpkin puree, lemon juice and sage. Once you are happy with a slightly al dente consistency, take the risotto off the heat and stir in the Parmigiano Reggiano and goat cheeses.
- Pour the risotto onto a large parchment-lined baking sheet and spread out into a thin layer. Let chill in the refrigerator for 20 to 25 minutes, until cooled.
- Heat 3 inches of canola oil in a pan to 350 degrees Fahrenheit.
- With a tbsp, form the risotto into small orbs (you may need to use your hands to shape) and line up the balls on the baking sheet.
- Place the bread crumbs in a shallow dish. Add the beaten eggs with a little salt, pepper and water into a second dish. Dredge the risotto balls in the eggs and then roll in the bread crumbs. In batches of 5 or 6, place the balls into the hot oil with a slotted spoon and fry for 2-3 minutes, turning occasionally, until golden brown. Drain on paper towels and serves.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 3 arancini
- Calories: 220
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Frequently Asked Questions
Why does the risotto need to be chilled before shaping?
The recipe spreads the hot risotto onto a parchment-lined baking sheet and refrigerates it for 20–25 minutes until cooled. Cold risotto stiffens enough to roll into firm balls; warm risotto is too sticky and loose to hold its shape when dredged and fried.
How do I keep the arancini from falling apart in the oil?
The recipe uses a double coat: dredge in beaten egg seasoned with salt and pepper, then roll in seasoned breadcrumbs. Fry in batches of 5 or 6 in oil heated to 350°F — adding too many at once drops the temperature and leads to greasy, soggy balls instead of crisp ones.
When do I add the pumpkin and goat cheese to the risotto?
The pumpkin puree, lemon juice, and fresh sage go in once the rice reaches a slightly al dente consistency. Then, off the heat, stir in both the Parmigiano Reggiano and the 4 oz (115 g) of goat cheese so the residual heat melts them without overcooking. 
