Arancini with chestnuts, prosciutto crudo and radicchio

Introduction to the recipe

Chestnuts, which are usually harvested from approximately October to December, are very mealy and contain a high amount of starch. They are delicious by themselves or paired with other ingredients in more complex recipes. In these arancini, they are combined with prosciutto crudo, with its intense yet delicate flavour, and radicchio, whose slightly bitter taste balances out the sweetness of the chestnuts.

Gourmet

Average

160 grams

Meat

Ingredients for about 12 arancini

For rice:

500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
1.1 liter of vegetable stock
2 bags of saffron
10 grams of salt
60-100 grams of butter

For the finish:

100 gr of flour
180 ml of water
2 eggs
150 gr of bread crumbs

For the filling:

20 chestnuts
200 g of prosciutto crudo (row ham)
200 g of radicchio
extra virgin olive oil
salt, black pepper

Preparation of rice and filling

Rice

How to prepare the rice:

In a saucepan, put the broth, the butter, the saffron and the salt
When the stock is boiling, add the rice and mix well
Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
When the rice is cool down, it is ready to prepare the arancini

Important

It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold.

For more informations about rice, Click here.

The filling

Score the chestnuts with a knife blade, put them in a pot and cover them with water
Cook them for 40-60 minutes (depending on the size of the chestnuts), then let them cool in their cooking water before removing their shells and inner skins
Crumble up the chestnuts using your fingers
Slice the prosciutto crudo into thin strips
Wash the radicchio and slice it into thin strips
Wilt the radicchio in a pan with a drizzle of oil, then add the prosciutto crudo and, last of all, the chestnuts
Let them sauté over high heat so that their flavours can blend, then add salt and pepper to taste, remove from the heat and allow the mixture to cool

How to shape the arancini

1 - Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly.

2 - Put the lid on the base and insert the plunger as far as it will go.

3 - Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.

4 - Cover the top with a thin layer of rice and press it down using the other end of the plunger.

5 - Take the cover back off of the Arancinotto and gently remove your arancino.

How to frying the arancini

The finishing touch

Put the arancini in the batter and in the bread crumbs as follows:

In a bowl, place the flour
Add the egg and water and beat well with whips
When the batter is smooth and dense, pass the arancini
Immediately after having passed them in the batter, pass the arancini in bread crumbs

Frying

Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
When they are done, place the arancini on absorbent paper, then serve.
Serve the arancini with sauce on the side.

For more information about Finishing and Frying, Click here.

Enjoy your arancini!

Variation

For a creamier filling, add béchamel sauce.

Bonus idea

For arancini with a more intense flavour, substitute the prosciutto crudo with sausage.

HISTORICAL NOTE

Chestnuts are a valuable source of carbohydrates and mineral salts (phosphorus, calcium, potassium, etc.). In addition to being roasted, chestnuts are also eaten candied (marrons glacé) and made into sweet spreads, soups and liqueurs. In the past, thanks to their nutritional value and abundant availability, chestnuts were an irreplaceable food source during times of famine, especially in mountainous regions. That, however, is a thing of the past, given that, these days, buying a paper twist of roasted chestnuts is liable to break the bank.

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