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Arancini with Robiola and Nuts

26/11/2023

Arancini with robiola and nuts are a delicious variation of the classic Sicilian arancini. These small fried treasures combine the delicate flavor of robiola cheese with the crunch of nuts, creating a unique and irresistible taste.

Ingredients

  • 200 g of risotto rice (such as Arborio or Carnaroli)
  • 500 ml of vegetable broth
  • 1 small finely chopped onion
  • 30 g of butter
  • 50 ml of white wine
  • 100 g of robiola cheese
  • 50 g of roughly chopped nuts
  • 50 g of grated Parmesan cheese
  • 2 eggs
  • Bread crumbs as needed
  • Flour as needed
  • Oil for frying
  • Salt and pepper as needed

Preparation

  1. Prepare the risotto as the base for the arancini. In a pan over medium heat, sauté the finely chopped onion in butter until it becomes translucent. Add the rice and lightly toast it. Pour in the white wine and let the alcohol evaporate.

  2. Add the vegetable broth, a little at a time, stirring continuously and allowing the rice to absorb the liquid before adding more broth. Cook until the rice is al dente. Turn off the heat and let it cool down.

  3. Enrich the risotto with grated Parmesan cheese, adjust the seasoning with salt and pepper, and let it cool completely.

  4. Once the risotto is cold, prepare the arancini. Take a portion of rice and flatten it in your hand. In the center, place a teaspoon of robiola and a few pieces of chopped nuts.

  5. Close the rice around the filling, forming a ball or a cone (according to Sicilian tradition). Ensure that the filling is well sealed inside.

  6. Coat the arancini first in flour, then in beaten egg, and finally in breadcrumbs, making sure they are well covered.

  7. Heat a generous amount of oil in a pot and, when it has reached the right temperature, fry the arancini until they are golden and crispy.

  8. Drain them on paper towels to remove excess oil and serve them hot.

Fun Facts

Although arancini are typically Sicilian, this variant with robiola and nuts is a free interpretation that strays from the tradition, which is fertile with regional recipes such as those with ragù and peas or butter with mozzarella and ham. Robiola is a soft and creamy cheese that lends itself well to delicate and tasty fillings. Bon appétit!