How to Make Pumpkin Arancini
Try Pumpkin Arancini, the stuffed rice balls that combine the creamy texture of pumpkin with the savoury flavor of pancetta risotto. Furthermore, these rice balls are fried until they become crispy on the outside and bursting with flavor on the inside.
Moreover, one of the great things about this recipe is that it’s very versatile. You can use any leftover risotto you have on hand. Pumpkin Arancini are a mouth-watering and versatile dish. It combines the creamy and flavorful pumpkin and pancetta risotto with the crispy and tasty arancini cooking method.
By following the simple steps of this recipe, you can transform any leftover risotto into a delicious and impressive meal.
Watch Pumpkin Arancini video recipe:
How to Make PUMPKIN ARANCINI Like an Italian
Vincenzo’s Top Tips To Make Pumpkin Arancini
Small or Big in size
You can make the Pumpkin Rice balls as small or big as you like..I always make them big because I like to eat a lot.
DON’T get it lumpy
Depending on how many pumpkin arancini you make, you might need to refill the egg and breadcrumbs a few times, making sure they don’t get lumpy.
Make sure the risotto is cold
The key to making arancini is to use cold risotto. This helps the arancini hold their shape and prevents them from falling apart during frying
Serve hot
Arancini are best served hot, so try to serve them as soon as possible after frying for maximum crispiness and flavor.
Pumpkin Arancini
Print Recipe
Equipment
- Medium size non-stick frypan
- Deep fryer or 1 x medium pot for frying
- Whisk or fork
- flat plate
- Paper toweling
Ingredients
- Vincenzo’s Plate Pumpkin & Pancetta Risotto, preferably prepared the day before
- 3 Eggs, cracked into a bowl
- Fresh breadcrumbs
- Fresh block of provolone cheese, cut into cubes
- Fresh mozzarella, or Fior di Latte NOT store bought shredded
- Bowl of water
- Vegetable oil, for frying
Instructions
- Beat the eggs well in a bowl.
- Moisten your hands with water and pick up a handful of risotto. Flatten it into the palm of one hand, curving it slightly.
- Put some cheese into the centre, both provolone and mozzarella, pressing it down a little.
- Moisten your hand again using the bowl of water and add more risotto on top, covering the cheese and make the mix into a ball.
- Cup your hands around it making it into a ball and moving it around to make sure it is well rounded and that the ingredients in the middle are well covered.
- Pour a generous amount of vegetable oil into a pot or deep fryer and put it on the stove at a medium heat.
- Dip the pumpkin arancini into the egg making sure it is really well coated before dropping it into the breadcrumbs and rolling it around to completely cover it again.
- Place it on a flat plate with paper towelling at the bottom so the excess crumbs fall off.
- Repeat 2-6 unti you have used up all of your leftover risotto.
- You can put the pumpkin arancini balls into the oil when it reaches a temperature of between 130-150 degrees celsius.
- Fry 1-3 pumpkin arancini at a time (depending on the size of your pot) and they should sizzle as they cook. You should turn them slighty while they are frying to make sure they are cooking right through and the heat is distributed evenly. (This will also help the cheese to melt…mmmm)
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Pumpkin Arancini
You can either present the arancini as a side dish or as an appetizer. A delicious dipping sauce, such as tomato or aioli, can elevate the flavor even more. To add an extra visual appeal, try serving the arancini on a bed of arugula or baby spinach with a drizzle of balsamic glaze.
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