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Arancini with Taleggio and Pears

26/11/2023

Arancini are a specialty of Sicilian cuisine, traditionally filled in many different ways. The version with taleggio and pears is a gourmet interpretation that merges the intense flavor of taleggio with the sweetness of pears. Here’s how to make arancini with taleggio and pears.

Ingredients

For the risotto:

  • 200 g of risotto rice (e.g., Arborio, Carnaroli, or Vialone Nano)
  • 1/2 finely chopped white onion
  • 50 g of butter
  • 100 ml of dry white wine
  • About 600 ml of hot vegetable broth
  • Salt and pepper to taste

For the filling:

  • 150 g of taleggio cheese
  • 1 ripe but firm pear
  • Black pepper to taste

For breading and frying:

  • 2 eggs
  • Breadcrumbs to taste
  • Flour to taste
  • Oil for frying (seed or olive)

Preparation

  1. Start by preparing the risotto: in a saucepan, sauté the chopped onion in butter until it becomes translucent.
  2. Add the rice and let it toast for a couple of minutes, stirring constantly.
  3. Deglaze with white wine and let the alcohol evaporate.
  4. Add the hot vegetable broth little by little, continuing to stir, until the rice is cooked but still al dente. Season with salt and pepper.
  5. Once cooked, transfer the rice onto a wide plate to cool down.
  6. In the meantime, cut the taleggio and the pear (peeled and cored) into small cubes.
  7. When the rice is cool, take a portion and flatten it in your hand.
  8. Place some taleggio and a few pear cubes in the center, then close the rice around the filling to form a ball or the typical oval shape of arancini.
  9. Dredge each arancino first in flour, then in beaten egg, and finally in breadcrumbs, pressing to adhere well.
  10. Fry the arancini in hot oil until golden brown on all sides.
  11. Drain them on paper towels to remove excess oil.
  12. Serve them hot, so the taleggio inside will be nicely melted.

Curiosity

Arancini can also be made in the oven for a lighter version. Place them in a preheated oven at 200 °C for about 20 minutes or until the desired browning, spritzing the surface with a bit of oil to make them crispy. The name “arancini” refers to their shape and golden color which resembles small oranges, typical of Sicilian cuisine but spread throughout Italy with regional variations.