Arancini with Gorgonzola and Caramelized Pears

Let’s look at an interpretation of arancini, a classic Sicilian recipe, with a gourmet touch provided by gorgonzola and caramelized pears. This dish combines the creaminess of the cheese with the sweetness of the pears, creating a delightful contrast.

Ingredients

• 300 g of risotto rice (such as arborio or carnaroli)
• 500 ml of vegetable or chicken broth
• 1 small shallot, finely chopped
• 100 ml of dry white wine
• 1 ripe but firm pear
• 50 g of sugar
• 120 g of sweet gorgonzola cheese
• 2 eggs
• Breadcrumbs as needed
• Flour as needed
• Oil for frying
• Salt and pepper as needed
• Butter as needed

Preparation

1. In a pot, lightly toast the rice with a drizzle of oil and the finely chopped shallot until it becomes translucent. Deglaze with the white wine and let it evaporate.
2. Gradually add the hot broth, stirring continuously, until the rice is cooked but still al dente. Season with salt and pepper.
3. Remove the rice from the heat, add a knob of butter to make it creamy, and let it cool on a flat surface.
4. For the caramelized pears, cut the pear into small cubes. In a pan, melt the sugar until a blond caramel is obtained, then add the pear cubes and let them caramelize. Set aside and let cool.
5. Take a portion of the cooled rice, make a hole in the center, and insert a cube of gorgonzola and some pieces of caramelized pear. Close it and shape it into a ball or cone.
6. Dip the arancini first in flour, then in beaten egg, and finally in breadcrumbs.
7. Fry them in hot oil until they are golden and crispy. Drain on paper towels to remove excess oil.

Curiosity

Arancini are one of the most famous street foods of Sicily. The name “arancini” comes from their shape and color resembling small oranges once fried. The variation we described, with gorgonzola and pears, is a modern reinterpretation that strays from tradition but still maintains the spirit of innovation and creativity that often typifies Italian cuisine.