RECIPE
6 INGREDIENTS6 STEPS7MIN

Pumpkin Arancini

4.5
2 Ratings
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Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Pumpkin Arancini are delicious stuffed rice balls combining pumpkin and pancetta risotto with the principles of crisp and flavoursome arancini. Is your mouth watering yet? You can apply the steps of this recipe to any leftover risotto and I just know you will be amazed with the results.

7MIN

Total Cooking Time

6

Ingredients
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
to taste
Breadcrumbs
Fresh or Store-Bought
1 block
Provolone Cheese , cubed
1
Fior di Latte
to taste
Vegetable Oil
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Directions

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Step 1
Beat the Eggs (3) well in a bowl.
Step 2
Moisten your hands with water and pick up a handful of Arborio Rice (to taste) . Flatten it into the palm of one hand, curving it slightly.
Step 3
Put some Provolone Cheese (1 block) and Mozzarella Cheese Ball (1) into the centre, pressing it down a little.
Step 4
Moisten your hand again using the bowl of water and add more risotto on top, covering the cheese and make the mix into a ball.
Step 5
Pour a generous amount of Vegetable Oil (to taste) into a pot or deep fryer and put it on the stove at a medium heat. Dip the balls into the egg making sure it is really well coated before dropping it into the Breadcrumbs (to taste) and rolling it around to completely cover it again.
Step 6
Place it on a flat plate with paper towelling at the bottom so the excess crumbs fall off. You can put the balls into the oil when it reaches a temperature of between 266 to 275 degrees F (130 to 150 degrees C). Remove and place on plate with paper towel to dry excess oil.

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