Arancini with Gorgonzola and Caramelized Pears

Let’s take a look at an interpretation of arancini, a classic Sicilian recipe, with a gourmet touch given by the gorgonzola and the caramelized pears. This dish combines the creaminess of the cheese with the sweetness of the pears, creating a delicious contrast.

Ingredients

• 300 g risotto rice (such as arborio or carnaroli)
• 500 ml vegetable or chicken broth
• 1 small shallot, finely chopped
• 100 ml dry white wine
• 1 ripe but firm pear
• 50 g sugar
• 120 g sweet gorgonzola
• 2 eggs
• Breadcrumbs as needed
• Flour as needed
• Oil for frying
• Salt and pepper to taste
• Butter as needed

Preparation

1. In a pot, lightly toast the rice with a drizzle of oil and the chopped shallot until it becomes translucent. Deglaze with the white wine and let it evaporate.
2. Gradually add the hot broth, stirring continuously, until the rice is cooked but still al dente. Adjust salt and pepper.
3. Remove the rice from the heat, add a knob of butter to mantecare, and let it cool on a surface.
4. For the caramelized pears, cut the pear into small cubes. In a pan, melt the sugar until a golden caramel forms, then add the pear cubes and let them caramelize. Set aside and let cool.
5. Take a portion of cooled rice, make a hole in the center, and insert a cube of gorgonzola and some pieces of caramelized pear. Close and shape into a ball or cone.
6. Coat the arancini first in flour, then in beaten egg, and finally in breadcrumbs.
7. Fry them in hot oil until golden and crispy. Drain on paper towels to remove excess oil.

Trivia

Arancini are one of Sicily’s most famous street foods. The name “arancini” comes from their shape and color resembling small oranges once fried. The variation we have described, with gorgonzola and pears, is a modern reinterpretation that departs from tradition while maintaining the spirit of innovation and creativity that often characterizes Italian cuisine.