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Arancini with red wine risotto and radicchio

26/11/2023

Arancini are a Sicilian specialty and can be filled in many ways. The version you’re asking about, with red wine risotto and radicchio, is a delicious twist on the theme. Here’s how to make them.

Ingredients

  • 200 g of risotto rice, such as Arborio or Carnaroli
  • 1/2 white onion, finely chopped
  • 100 ml of good quality red wine
  • 1 liter of vegetable broth, kept warm
  • 100 g of radicchio, cut into thin strips
  • 60 g of butter
  • 50 g of grated Parmesan cheese
  • 2 eggs
  • 100 g of mozzarella, cut into cubes
  • Bread crumbs, as needed
  • Flour, as needed
  • Oil for frying
  • Salt and pepper, to taste

Preparation

  1. Start by preparing the risotto. In a pot, sauté the chopped onion with half of the butter until it becomes translucent.
  2. Add the rice and toast it for a few minutes until it shines.
  3. Pour in the red wine and let it evaporate over medium-high heat.
  4. Once the wine has evaporated, begin to add the hot broth, one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next one. Stir constantly.
  5. Halfway through cooking (after about 8 minutes), add the radicchio to the risotto and continue cooking until the rice is al dente, about 16-18 minutes in total.
  6. Remove the risotto from the heat, add the remaining butter, Parmesan cheese, salt and pepper to taste and stir well. Let it cool down completely, ideally for a few hours or overnight.
  7. When the risotto is cold, beat the eggs in a bowl. Also prepare the breadcrumbs and the flour in two separate plates.
  8. Take a small amount of risotto, form a ball, flatten it and place a cube of mozzarella in the center. Close the arancino giving it a round or conical shape.
  9. Coat each arancino first in flour, then in egg, and finally in breadcrumbs for a good breading.
  10. In a pot or a deep fryer, heat plenty of oil and fry the arancini until they are golden on all sides.
  11. Drain them on paper towels to remove excess oil and serve hot.

Did you know?

Arancini get their name from their shape and color, which resemble a small orange, or “arancia” in Sicilian. Their history is ancient, and it is believed that their origins date back to the 10th century during the Arab domination of Sicily. The traditional filling is made with meat sauce, but there are endless regional and modern variations such as this one I just described.