Baked Pumpkin Arancini (Risotto Balls)

Introduction:

These baked pumpkin arancini are a delightful twist on the classic risotto balls, offering a gooey mozzarella center encased in a crispy breadcrumb coating. Healthier than their deep-fried counterparts, they make an ideal appetizer for any occasion, including parties, festive gatherings, or game days.

Ingredients

For Pumpkin Risotto:

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 ½ cups arborio rice
• ¼ cup white wine or vermouth
• 3 cups light stock (chicken or vegetable)
• Salt and pepper, to taste
• ¼ teaspoon ground nutmeg (optional)
• ¾ cup pumpkin puree (canned or fresh, using roasted pureed pumpkin)
• ½ cup parmesan, finely grated

For Arancini:

• 8 oz mozzarella, cubed (about ⅓ inch pieces)
• 2 eggs, lightly beaten (may need 3)
• ½ cup flour (approx.)
• 1 cup fine breadcrumbs (approx.)

Directions

For Pumpkin Risotto (ahead of time):

1. Prepare the base: Heat the butter in a pan over medium heat and sauté the onion for 2-3 minutes until soft. Add the garlic and cook for another 2-3 minutes, ensuring the onions don’t brown.
2. Cook the rice: Add the arborio rice to the pan and stir to coat in the butter. Add the wine or vermouth and cook until absorbed. Gradually add the stock, about ½ to 1 cup at a time, stirring occasionally, until the liquid is absorbed before adding more. Continue this process until the rice is fully cooked (about 20 minutes).
3. Flavor the risotto: Once the rice is cooked and creamy, stir in the pumpkin puree, parmesan, and nutmeg (if using). Season with salt and pepper to taste. Let the risotto cool, then refrigerate it for at least a couple of hours or overnight.

For Arancini:

1. Preheat the oven: Preheat the oven to 375°F (190°C). Lightly oil a baking sheet.
2. Prepare the filling: Take slightly heaped tablespoonfuls of the chilled risotto mixture and flatten it in your hand. Place a cube of mozzarella in the center, fold the risotto around the cheese, and roll into a ball. Repeat with the remaining risotto and mozzarella cubes.
3. Coat the arancini: Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls. Roll each risotto ball first in the flour, then dip it in the egg, and finally coat it with breadcrumbs. Shake off any excess after each step.
4. Bake the arancini: Place the coated arancini on the prepared baking sheet. Bake in the preheated oven for 8-10 minutes until the breadcrumbs are golden and crisp.

Serve:

Serve the arancini warm, optionally with marinara sauce for dipping. Enjoy as a comforting snack or appetizer!

Servings and Timing

• Servings: 12 (approx. 48 arancini)
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes

Variations

• Cheese: Try using different types of cheese for the filling, such as cheddar or gouda.
• Herbs: Incorporate fresh herbs like basil or parsley into the risotto mixture for added flavor.
• Spice: Add a pinch of red pepper flakes or chili powder to the risotto for a bit of heat.
• Vegetables: Mix in other vegetables such as spinach or mushrooms to the risotto.

Storage/Reheating

• Storage: Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat arancini in the oven at 375°F (190°C) for 5-7 minutes to crisp them up again. You can also reheat them in a toaster oven for a few minutes.

10 FAQs

1. Can I make these ahead of time? Yes, you can prepare the risotto and form the arancini a day in advance. Keep them in the refrigerator and bake them just before serving.
2. Can I freeze arancini? Yes, you can freeze uncooked arancini. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding extra time to the cooking process.
3. What can I use instead of mozzarella? You can use other cheeses such as provolone, fontina, or even a blend of cheeses.
4. Can I use a different type of rice? Arborio rice is best for risotto due to its starch content, but you can substitute with other short-grain rice if necessary.
5. How do I know if the risotto is fully cooked? The risotto should be creamy and the rice should be tender but still have a slight bite.
6. Can I make this dish vegetarian? Yes, use vegetable stock and omit any meat-based ingredients.
7. What if my arancini aren’t crispy enough? Make sure you are using enough breadcrumbs and ensure they are baked until golden brown. For extra crispiness, you can lightly spray the arancini with cooking spray before baking.
8. Can I add herbs or spices to the risotto? Absolutely! Feel free to experiment with herbs like thyme or rosemary, or spices like paprika or garlic powder.
9. What kind of stock should I use? Use a light chicken or vegetable stock. Avoid using heavy or overly seasoned stocks to maintain the flavor balance.
10. Can I use a different type of squash? Yes, but make sure the squash is cooked until soft and pureed for the best texture in the risotto.

Conclusion

Baked Pumpkin Arancini offers a deliciously cheesy and comforting treat with a healthier twist. With its crisp exterior and gooey mozzarella center, these risotto balls are perfect for any occasion where you want to impress with a bit of festive flair. Enjoy them as a party appetizer or a tasty snack!

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