Pumpkin Arancini Skewers with Pepperoni
Pumpkin Arancini Skewers with Pepperoni
Ingredients
For the Pumpkin Risotto
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 3 cups chicken broth, warmed
- 1/2 cup pumpkin puree
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1 tablespoon fresh sage, chopped
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Breading and Frying
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For Assembly
- 24 pepperoni slices
- 24 cocktail skewers
Instructions
- 1
Prepare the Pumpkin Risotto: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook until softened, about 3 minutes. Add the Arborio rice and stir constantly for 1 minute until the edges become translucent.
⏱️ 5 min
- 2
Pour in the dry white wine and stir until it is completely absorbed. Begin adding the warm chicken broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
⏱️ 25 min
- 3
Stir in the pumpkin puree, grated Parmesan cheese, butter, chopped fresh sage, ground nutmeg, salt, and black pepper. Mix well until all ingredients are combined and the risotto is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 4
Cool the Risotto: Spread the cooked risotto evenly onto a large baking sheet. This helps it cool down quickly and prevents it from sticking together. Refrigerate for at least 30 minutes, or until completely cool and firm enough to handle. This step is crucial for forming the arancini.
⏱️ 30 min
- 5
Form the Arancini: Once the risotto is cool, take about 1 1/2 tablespoons of the mixture and roll it into a small, compact ball, approximately 1 1/2 inches in diameter. Repeat with the remaining risotto until you have about 24 balls.
⏱️ 10 min
- 6
Set up the Breading Station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, place the beaten eggs. In the third, place the panko breadcrumbs.
⏱️ 2 min
- 7
Bread the Arancini: Dredge each risotto ball first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well. Place the breaded arancini on a clean plate or baking sheet.
⏱️ 10 min
- 8
Fry the Arancini: In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Carefully lower the arancini into the hot oil, frying in batches of 4-6 at a time to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350
- 9
Drain and Assemble: Using a slotted spoon, remove the fried arancini and place them on a plate lined with paper towels to drain excess oil. While still warm, fold each pepperoni slice in half or into quarters. Thread one folded pepperoni slice onto a cocktail skewer, then gently push the skewer through the center of an arancini ball. Repeat for all arancini and pepperoni.
⏱️ 8 min
- 10
Serve immediately as a festive appetizer. Enjoy the crispy exterior and creamy, flavorful interior!
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Arancini Skewers with Pepperoni
Ingredients
For the Pumpkin Risotto
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 3 cups chicken broth, warmed
- 1/2 cup pumpkin puree
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1 tablespoon fresh sage, chopped
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Breading and Frying
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For Assembly
- 24 pepperoni slices
- 24 cocktail skewers
Instructions
- 1
Prepare the Pumpkin Risotto: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook until softened, about 3 minutes. Add the Arborio rice and stir constantly for 1 minute until the edges become translucent.
⏱️ 5 min - 2
Pour in the dry white wine and stir until it is completely absorbed. Begin adding the warm chicken broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
⏱️ 25 min - 3
Stir in the pumpkin puree, grated Parmesan cheese, butter, chopped fresh sage, ground nutmeg, salt, and black pepper. Mix well until all ingredients are combined and the risotto is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 4
Cool the Risotto: Spread the cooked risotto evenly onto a large baking sheet. This helps it cool down quickly and prevents it from sticking together. Refrigerate for at least 30 minutes, or until completely cool and firm enough to handle. This step is crucial for forming the arancini.
⏱️ 30 min - 5
Form the Arancini: Once the risotto is cool, take about 1 1/2 tablespoons of the mixture and roll it into a small, compact ball, approximately 1 1/2 inches in diameter. Repeat with the remaining risotto until you have about 24 balls.
⏱️ 10 min - 6
Set up the Breading Station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, place the beaten eggs. In the third, place the panko breadcrumbs.
⏱️ 2 min - 7
Bread the Arancini: Dredge each risotto ball first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well. Place the breaded arancini on a clean plate or baking sheet.
⏱️ 10 min - 8
Fry the Arancini: In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Carefully lower the arancini into the hot oil, frying in batches of 4-6 at a time to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
⏱️ 15 min•🌡️ 350 - 9
Drain and Assemble: Using a slotted spoon, remove the fried arancini and place them on a plate lined with paper towels to drain excess oil. While still warm, fold each pepperoni slice in half or into quarters. Thread one folded pepperoni slice onto a cocktail skewer, then gently push the skewer through the center of an arancini ball. Repeat for all arancini and pepperoni.
⏱️ 8 min - 10
Serve immediately as a festive appetizer. Enjoy the crispy exterior and creamy, flavorful interior!