Directions
Arancini (or arancine if you prefer) is one of the great masterpieces of Sicily, which are well worth the trip, wherever you are, even at the North Pole. One of the tastiest snacks in Italy, easy to make, among other things, with simple ingredients and found in every home. So much so that they were born as a recovery dish. In fact, they are nothing more than rice balls – leftover from the day before – which are usually seasoned with meat sauce and fried in boiling oil.
But today, we want to prepare white arancini with Taleggio and nutmeg, with a more savory and creamy flavor. Maybe they are not as famous as the originals, but the taste is guaranteed. As a variant, a sprinkling of cumin could be substituted for nutmeg, which we could not try, but the idea is tantalizing. If you have time, give it a try. Be careful. These white arancini are worse than cherries: one leads to the other, but the calories, unfortunately, are elevated to the nth degree, so don’t overdo it.
Ingredients for white arancini with Taleggio and nutmeg
8 servings or 16 arancini
- 600 grams of rice
- butter 60 grams
- 120 grams of yellow onion
- 2 liters of vegetable broth
- 250 grams of Taleggio
- 8 grams of salt
- 6 grams of pepper
- 5 grams of nutmeg
- 100 grams of Parmigiano Reggiano
- 3 eggs
- 150 grams of breadcrumbs
How to prepare white rice arancini with Taleggio and nutmeg
Chop the onion, fry it in butter, pour in the rice, and toast it for 2-3 minutes until it sticks to the pan. Stir and blend with a glass of wine. Bring the risotto to cooking, adding the broth. When it is very al dente, pour the Parmigiano Reggiano and the Taleggio cut into chunks, stir and leave to cool. Prepare the breadcrumbs on a pastry board and beat the eggs in a bowl.
When the risotto has cooled, add 1 egg, stir, take a spoonful of rice, put it in the palm of your hand and make a meatball, put a small piece of Taleggio in the center, create a compact ball, pass it in the bread and then in the beaten egg and then again in the bread until you have finished all the dough. Let’s move on to frying: fill a large pan with sunflower oil and bring the oil to a temperature of 170 degrees centigrade. Dip the arancini and cook for 5 minutes. Place the arancini on absorbent paper and dab with love as you fry. Serve at volcanic temperature.
Which wine to pair with white rice arancini with Taleggio and nutmeg?
We choose fragrant and fresh sparkling white wine like Lambrusco from the Cavallotti winery. If you want to combine a classic sparkling wine like Prosecco, Champagne and Franciacorta, you can do it. They have bubbles and acidity in abundance to tame the bullying of the fried.
The Spritz is the ideal companion if you want to combine a cocktail.
