Il Cucinologo
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Arancini with Gorgonzola and Pears

26/11/2023

Certainly, Arancini with gorgonzola and pears are a creative variant of traditional Sicilian arancini. The pairing of the bold flavor of gorgonzola with the sweetness of pears makes this dish an interesting encounter of flavors. Below I will provide you with the recipe to prepare them.

Ingredients

  • 200 g risotto rice (Carnaroli or Arborio)
  • 50 g sweet gorgonzola
  • 1 ripe but firm pear
  • 1/2 white onion
  • 30 g butter
  • 50 g grated Parmesan
  • 500 ml vegetable broth
  • Flour as needed
  • 1 egg
  • Breadcrumbs as needed
  • Oil for frying
  • Salt and pepper as needed

Preparation

  1. Start by preparing a classic risotto. Finely chop the onion and sauté it in a saucepan with a knob of butter until it becomes translucent.
  2. Add the rice and toast it with the onion for a minute, stirring continuously.
  3. Deglaze with white wine if available and let it evaporate completely.
  4. Gradually add the hot vegetable broth to the rice, continuing to stir and allowing the rice to absorb the broth before adding more.
  5. Halfway through cooking the rice, add the pear cut into small cubes.
  6. When the rice is al dente, turn off the heat, add the gorgonzola cut into pieces, the grated Parmesan, adjust salt and pepper, and stir well until the gorgonzola melts.
  7. Spread the risotto on a tray to cool quickly and, once cold, knead with your hands to better combine the ingredients.
  8. Form balls with the cooled rice, coat them first in flour, then in the beaten egg, and finally in breadcrumbs.
  9. Fry the arancini in plenty of hot oil until golden and crispy.
  10. Drain the arancini on paper towels to remove excess oil before serving.

The arancini with gorgonzola and pears are perfect as an appetizer or as finger food for an aperitif. They can be served with a sauce made from honey and mustard to accentuate the mix of flavors.

Trivia

The word “arancini” derives from the term “orange,” due to the shape and color that resembles that of an orange. These rice bites originated in Sicily and have become representative of Sicilian cuisine over time, with multiple variations in both filling and seasoning.