Imagine biting into a crispy golden sphere that shatters to reveal a creamy, luxurious interior bursting with autumn's most beloved flavors. These Pumpkin and Goat Cheese Arancini aren't just another appetizer - they're a culinary adventure that transforms humble risotto into a gourmet experience that will transport your taste buds straight to the heart of Italy. Get ready to impress your guests and elevate your cooking game with this show-stopping recipe that's easier to make than you might think!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup risotto rice
- 2 cups vegetable broth
- 1 cup pumpkin puree
- 100g goat cheese, cubed
- 1 cup breadcrumbs
- Oil for frying
- Salt and pepper to taste
Instructions
- Begin by preparing the risotto. In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm on the stove while you cook the risotto.
- In a separate large saucepan, add a drizzle of oil and heat over medium heat. Once hot, add the risotto rice and toast it for about 2-3 minutes, stirring frequently, until the rice is slightly translucent.
- Gradually add the warm vegetable broth to the rice, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding the next ladle. Continue this process for about 15-18 minutes, or until the rice is al dente and creamy.
- Once the risotto is cooked, stir in the pumpkin puree. Season with salt and pepper to taste. Remove the saucepan from heat and let it cool for about 10 minutes.
- After the risotto has cooled slightly, fold in the cubed goat cheese until evenly distributed. Allow the mixture to cool completely, which will make it easier to form into balls.
- Once the mixture is cool, wet your hands with water and take a small amount of the risotto mixture (about the size of a golf ball). Shape it into a ball and repeat with the remaining mixture.
- Roll each arancini ball in breadcrumbs until fully coated. This will create a crispy outer layer when fried.
- In a deep frying pan, heat oil over medium-high heat. You’ll need enough oil to submerge the arancini balls halfway. To test if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles, the oil is ready.
- Carefully add the arancini balls to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- Once cooked, use a slotted spoon to remove the arancini from the oil and drain them on paper towels to remove excess oil.
- Serve the pumpkin and goat cheese arancini warm, garnished with fresh herbs or a drizzle of balsamic reduction if desired. Enjoy your delicious Italian-inspired dish!
Tips
- Use cold risotto: Always let your risotto cool completely before forming balls. This helps the arancini hold their shape during frying.
- Wet hands technique: Keep a bowl of water nearby when forming balls. Slightly damp hands prevent the mixture from sticking and help create smoother, more uniform arancini.
- Oil temperature matters: Maintain oil at around 350-375°F (175-190°C) for the perfect golden-brown exterior. Use a kitchen thermometer if possible.
- Don't overcrowd: Fry arancini in small batches to ensure even cooking and maintain oil temperature.
- Drain well: Let arancini rest on paper towels after frying to remove excess oil and maintain their crispy texture.
- Make ahead friendly: You can prepare the arancini balls in advance and refrigerate before frying, making them perfect for entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
