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Crispy Pancetta Pumpkin Sage Arancini

crispy pancetta pumpkin sage arancini - featured image
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Golden, crispy arancini with creamy pumpkin, savory pancetta, and fragrant sage—perfect for cozy fall evenings.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1 cup pumpkin puree
  • 1/2 cup pancetta, diced and crispy
  • 2 tablespoons fresh sage, chopped
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup mozzarella cheese, cubed
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko preferred)
  • 1/2 cup flour
  • Vegetable oil for frying
  • Salt and pepper to taste

Instructions

  1. In a medium saucepan, bring chicken broth to a simmer. In another pan, heat olive oil and toast Arborio rice for 1-2 minutes. Gradually add broth, one ladle at a time, stirring until absorbed. Cook until rice is creamy and fully cooked (about 20 minutes).
  2. Stir in pumpkin puree, crispy pancetta, chopped sage, and Parmesan cheese. Adjust seasoning with salt and pepper. Let the mixture cool completely.
  3. Mix one beaten egg into the cooled risotto. Take a handful of the mixture, press a cube of mozzarella into the center, and shape into a ball. Repeat until all the mixture is used.
  4. Roll each ball in flour, dip in beaten egg, and coat with breadcrumbs. Press breadcrumbs firmly for extra crunch.
  5. Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. Fry arancini in batches, turning occasionally, until golden brown (about 3-4 minutes). Drain on paper towels.
  6. Serve warm with marinara sauce or garlic aioli.

Notes

Chill the risotto mixture for 30 minutes if too sticky. Use panko breadcrumbs for extra crunch. Maintain oil temperature at 350°F for optimal frying.

Nutrition

Keywords: Arancini, Pumpkin, Pancetta, Sage, Fall Recipe, Italian Appetizer, Comfort Food

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