RECREATE AN ITALIAN CLASSIC IN YOUR KITCHEN WITH NONNA’S ARANCINETTI BY CINQUECENTO!
Take a tip from Nonna and make authentic Italian arancinetti with a recipe from our amici at the famed London pizzeria Cinquecento. Risotto rice is mixed with aromatic vegetables and béchamel sauce, then coated in breadcrumbs and fried for a rich bite of real Italian home cooking. Cinquecento’s arancinetti are smaller than the typical arancini – making them the perfect size to enjoy as an early evening aperitivo alongside an Aperol Spritz, of course!
WHAT YOU'LL NEED
- 500g Risotto Rice
- 2 Tbsp Olive Oil
- 125g Unsalted Butter
- 1/2 Onion
- 2 Celery Stalks
- 2 Carrots
- 200g Mushrooms
- 150g Peas
- Salt & Freshly-Ground Black Pepper
- 250g Parmesan Cheese, finely grated
- 100g Bechamel Sauce
- 1 Lemon, finely zested
- 2 Eggs
- Vegetable Oil, for deep frying
HOW TO MAKE IT
First, bring water to a boil in a large saucepan. Add 500g of the risotto rice and cook for 7 minutes, then drain it and allow it to cool
Next, finely dice two stalks of celery, half of an onion and two carrots
Add the diced celery, onion, and carrots to a pan on low heat. Allow them to sweat (but not get any colour), then add the mushrooms and peas. Raise the heat and saute the vegetable mixture for about 10 minutes, then remove it from the heat and stir in 125g butter
Once the butter has melted, add the vegetable mixture to your cooked risotto, stir in the bechamel sauce and grated parmesan, and add salt and pepper to taste. Make sure all the ingredients are fully incorporated, then allow your arancinetti mixture to cool for 40 minutes
Divide the sausage mixture and roll it into two sausage shapes, then place one sausage across the length and in the centre of each piece of puff pastry
In the meantime, prepare to portion and dredge your arancinetti by setting out three shallow bowls. Fill one about halfway with flour, one with breadcrumbs, and one with two beaten eggs
Once the mixture is cool, divide it into 50g portions (you should have around 20) and roll them into little balls. Coat each ball evenly in flour, then in egg, and finally in breadcrumbs, placing the breaded arancinetti on a tray as they’re completed
Heat your vegetable oil to 180°C in a large, heavy-duty pan. Being careful not to overcrowd the pan, fry your arancinetti (in batches, if needed) until golden brown.
Cut the rolls to the size you prefer (slice bite-sized for aperitivo nibbles or go a little bigger for a backyard brunch buffet – it’s up to you!), then bake in the oven at 200°C for 15 minutes, or until the tops are deeply golden and the bottoms have crisped up
Serve your arancinetti on a board, alongside an Aperol Spritz! Buon appetito!