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Arancini with gorgonzola and pears

26/11/2023

Certainly, the Arancini with gorgonzola and pears are a creative variation of the traditional Sicilian arancini. The pairing of the strong flavor of gorgonzola with the sweetness of pears makes this dish an intriguing fusion of tastes. Below I will provide you with the recipe to prepare them.

Ingredients

  • 200 g of risotto rice (Carnaroli or Arborio)
  • 50 g of sweet gorgonzola
  • 1 ripe but firm pear
  • 1/2 white onion
  • 30 g of butter
  • 50 g of grated Parmesan cheese
  • 500 ml of vegetable broth
  • Flour as needed
  • 1 egg
  • Breadcrumbs as needed
  • Oil for frying
  • Salt and pepper as needed

Preparation

  1. Begin by preparing a classic risotto. Finely chop the onion and sauté it in a saucepan with a knob of butter until it becomes translucent.
  2. Add the rice and toast it together with the onion for one minute, stirring continuously.
  3. Deglaze with white wine if you have it available and let it evaporate completely.
  4. Gradually add the hot vegetable broth to the rice, continuing to stir and allowing the rice to absorb the broth before adding more.
  5. Halfway through the rice’s cooking, add the pear cut into small cubes.
  6. When the rice is al dente, turn off the heat, add the gorgonzola cut into pieces, the grated Parmesan, season with salt and pepper, and mix well until the gorgonzola melts.
  7. Spread the risotto on a tray to cool it down quickly and, once cold, knead with your hands to better amalgamate the ingredients.
  8. Form balls with the cooled rice, coat them first in flour, then in the beaten egg, and finally in the breadcrumbs.
  9. Fry the arancini in plenty of hot oil until they turn golden and crispy.
  10. Drain the arancini on paper towels to remove the excess oil before serving.

The arancini with gorgonzola and pears are perfect as an appetizer or as finger food for aperitifs. They can be served with a honey and mustard sauce to enhance the mix of flavors.

Curiosity

The word “arancini” comes from the term “arancia” (orange), due to their shape and color that resembles that of an orange. These rice bites were born in Sicily and have become over time representative of Sicilian cuisine, with multiple variations in both fillings and seasonings.