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Irresistible Pumpkin Sage Arancini Recipe with Fontina Cheese

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These irresistible pumpkin sage arancini are a celebration of comfort and flavor, perfect for cozy evenings or elegant gatherings. The creamy pumpkin risotto base pairs beautifully with melted fontina cheese, while the sage provides just the right amount of aromatic charm.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups chicken or vegetable stock, warmed
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste
  • 1 cup fontina cheese, diced into small cubes
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs (Panko works great for extra crunch)
  • Vegetable oil for frying

Instructions

  1. Heat the butter in a large saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
  2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the grains to lightly toast.
  3. Pour in the white wine and stir until absorbed. Gradually add the warmed stock, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
  4. Once the rice is cooked and creamy (about 20 minutes), stir in the pumpkin puree, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
  5. Spread the risotto onto a baking sheet to cool completely.
  6. Once the risotto has cooled, roll it into golf ball-sized portions. Press a cube of fontina cheese into the center of each ball and seal the rice around it.
  7. Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.
  8. Roll each ball in flour, dip into the eggs, and coat in breadcrumbs. Make sure each ball is fully covered for maximum crunch.
  9. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the arancini in batches until golden brown, about 4-5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate or wire rack.
  10. Serve warm and enjoy the melted, gooey goodness inside!

Notes

[‘Keep the stock warm when making the risotto to ensure proper cooking.’, ‘Chill the risotto completely before shaping into balls for easier handling.’, ‘Use Panko breadcrumbs for a crunchier coating.’, ‘Test one arancini first to ensure the oil temperature is correct.’]

Nutrition

Keywords: Pumpkin, Sage, Arancini, Fontina Cheese, Italian, Appetizer, Fall Recipe, Comfort Food, Risotto, Fried

Find it online: https://blipflavor.com/irresistible-pumpkin-sage-arancini-recipe-with-fontina-cheese/