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.
Ingredients for about 12 arancini
- 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:
200 g of prosciutto crudo (row ham)
200 g of radicchio
extra virgin olive oil
salt, black pepper
Preparation of rice and filling
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
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.
- 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
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
- 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.
Enjoy your arancini!
For a creamier filling, add béchamel sauce.
For arancini with a more intense flavour, substitute the prosciutto crudo with sausage.
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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- Arancinotto Staff