Arancini with Gorgonzola and Walnut Rice

Sure! Gorgonzola and walnut arancini are a flavorful variation of the classic Sicilian arancino. Here’s the recipe to make them:

Ingredients

• 200 g carnaroli or arborio rice
• 50 g butter
• 50 g sweet gorgonzola cheese
• 30 g chopped walnuts
• 50 g grated Parmesan cheese
• 1 small shallot
• 500 ml vegetable broth
• 2 eggs
• Breadcrumbs as needed
• Flour as needed
• Oil for frying
• Salt and pepper as needed

Preparation

1. Start by preparing the risotto: finely chop the shallot and sauté it with a little butter in a heavy-bottomed pot. Add the rice and toast for a few minutes.

2. Pour a little hot vegetable broth into the rice and cook, adding more broth as it is absorbed. The risotto should be ready in 18-20 minutes, but taste to make sure the rice is al dente.

3. When the rice is al dente, turn off the heat and add the remaining butter, grated Parmesan, gorgonzola cut into pieces, and chopped walnuts. Stir well until the cheeses have melted. Adjust salt and pepper.

4. Transfer the risotto to a wide tray to cool quickly and, once cold, refrigerate for at least an hour.

5. Once the risotto has cooled and firmed up, form balls the size of a walnut, or larger if you prefer more traditional arancini.

6. Beat the eggs in a bowl and prepare two separate shallow dishes, one with flour and one with breadcrumbs.

7. Coat each arancino first in flour, then in the beaten egg, and finally in breadcrumbs, making sure they are completely covered.

8. Heat plenty of seed oil in a pan and fry the arancini until golden and crispy.

9. Drain and place them on paper towels to remove excess oil.

Trivia

Arancini, whose name comes from their shape and color that resemble a small orange (“arancino” in Italian), are a delicious street food originating from Sicily. The traditional Sicilian recipe fills them with meat and peas, but this gorgonzola and walnut version is an original and irresistible way to enjoy this specialty with a touch of northern Italy. Buon appetito!