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Gorgonzola and Walnut Arancini

26/11/2023

Gorgonzola and walnut arancini are a mouthwatering variant that combines the Sicilian tradition of arancini with the intense flavor of gorgonzola and the crunchiness of walnuts. Here is a recipe for preparing these delicious morsels.

Ingredients

  • 300 g of risotto rice (such as Arborio or Carnaroli)
  • 1 small finely chopped onion
  • 50 g of butter
  • 100 ml of white wine
  • 1 l of hot vegetable broth
  • 100 g of mild gorgonzola cheese
  • 50 g of coarsely chopped walnuts
  • 2 eggs
  • 100 g of flour
  • 200 g of breadcrumbs
  • Oil for frying
  • Salt and pepper to taste

Preparation

  1. Start by preparing the risotto: in a large pan, sauté the chopped onion in butter until it becomes translucent.
  2. Add the rice and let it toast for a couple of minutes until the grains are shiny and translucent.
  3. Deglaze with the white wine and let it evaporate.
  4. Add a ladleful of hot broth at a time, letting the rice absorb almost all the liquid before adding the next. Continue until the rice is cooked al dente.
  5. Once ready, pour the risotto into a baking dish, adjust salt and pepper, and let it cool down.
  6. When the risotto is lukewarm, add the gorgonzola cut into small pieces and the chopped walnuts.
  7. Mix well to distribute the cheese and walnuts evenly.
  8. Let the risotto cool completely, then refrigerate for a few hours (overnight is best) to make the mixture more compact and easier to shape.
  9. Prepare three deep plates with the flour, beaten eggs, and breadcrumbs.
  10. Take portions of rice and, with damp hands, form balls the size of a walnut, coat them first in flour, then in the egg, and finally in the breadcrumbs.
  11. In a deep frying pan, heat abundant seed oil for frying and cook the arancini over medium heat for 4-5 minutes or until they are golden brown and crispy.
  12. Drain them on kitchen paper towels to remove excess oil.

Serve the gorgonzola and walnut arancini hot or warm, according to your preference.

Trivia

Arancini, or arancine depending on the area of Sicily you’re in, have ancient origins that date back to the Arab period of Sicily in the 10th century. Traditionally they are filled with ragù, peas, and mozzarella, but over the years, many creative and delicious variants like this one have arisen.