Pumpkin Arancini

I already devoted a week to pumpkin recipes in honor of Thanksgiving and I said that I would end with the pumpkin pie, but it's Halloween tomorrow and I couldn't resist doing one more. Besides being ridiculously tasty, these little pumpkin shaped balls of cheesy risotto are unapologetically cute. If you're having friends over for Halloween, this is a perfect surprise to make for your guests.

Start to finish one hour. Serves 8

1 1/2 cups aborrio rice
1 white onion, finely diced
1L vegetable stock
200g parmesan
2 cups pumpkin puree
3 eggs
100ml milk
200g breadcrumbs (preferable panko)
100g flour

1 bunch chives

1. Sweat the onion in a large pot on medium heat and then add the rice. Add half the stock and cook the rice until all the stock has been absorbed, stirring occasionally. Add the remaining stock and cook until the rice is tender, about 10 minutes.
2. Add the pumpkin puree and parmesan cheese and simmer for 5 minutes. Transfer the rice to a baking try and chill in the fridge for 30 minutes.
3. When the rice is chilled and set firm, use your hands to roll into 2cm (3/4") balls.
4.  Whisk the eggs with the milk to make an egg wash. Dredge each ball in the flour, then the egg wash, then the breadcrumbs.
5. Heat 2 inches of oil in a pot or a deep fryer to 350F/175C.
6. Working in batches, fry each ball until golden brown
7. Cut the chives into 1/2cm (1/4") pieces. Use a knife to poke a whole in the top of each arancini and then slide in a piece of chive.


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