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Arancini with radicchio and gorgonzola

26/11/2023

Of course, arancini with radicchio and gorgonzola are a delicious variation of the classic Sicilian arancini, with a touch of northern taste. Here is the recipe:

Ingredients

  • 300 g of risotto rice (such as Carnaroli or Arborio)
  • 1 liter of vegetable broth
  • 1 small onion, finely chopped
  • 50 ml of dry white wine
  • 100 g of radicchio, cut into thin strips
  • 100 g of gorgonzola, cut into small cubes
  • 50 g of butter
  • 50 g of grated Parmesan cheese
  • Extra virgin olive oil
  • Salt and black pepper to taste
  • Flour as needed for breading
  • 2 eggs, beaten
  • Breadcrumbs as needed for breading
  • Oil for frying

Preparation

  1. Start by preparing a basic risotto: in a saucepan, sauté the chopped onion with a stream of oil until it becomes translucent.
  2. Add the rice and toast for a couple of minutes, then deglaze with white wine.
  3. Once the alcohol has evaporated, gradually add the vegetable broth, continuing to stir until the rice is cooked but still al dente.
  4. Stir in the butter and Parmesan cheese into the risotto, season with salt and pepper. Let the risotto cool down.
  5. While the risotto is cooling, cook the radicchio in a pan with a stream of oil and a pinch of salt until it wilts. Allow to cool.
  6. When the risotto is cold, take a handful of rice and flatten it on your hand, put some radicchio and a cube of gorgonzola in the middle.
  7. Close the arancino, giving it a round or slightly elongated shape, trying to distribute the radicchio and gorgonzola evenly inside.
  8. Dredge the arancino first in flour, then in the beaten egg, and finally in the breadcrumbs.
  9. Fry the arancini in plenty of hot oil until they become golden and crispy.
  10. Drain the arancini on paper towels to remove excess oil.

Curiosity

Arancini originated in Sicily, and traditionally, they are filled with ragù, peas, and mozzarella. The version with radicchio and gorgonzola is a reinterpretation that combines the flavors of Sicilian cuisine with ingredients typical of Northern Italian gastronomy. The blend between the bitter taste of radicchio and the spicy creaminess of gorgonzola creates a pleasant and surprising contrast on the palate.