Arancini with Radicchio and Gorgonzola

Certainly, arancini with radicchio and gorgonzola are a delicious variation of classic Sicilian arancini, with a touch of northern flavor. Here is the recipe:

Ingredients

• 300 g risotto rice (such as Carnaroli or Arborio)
• 1 liter vegetable broth
• 1 small onion, finely chopped
• 50 ml dry white wine
• 100 g radicchio, cut into thin strips
• 100 g gorgonzola, cut into small cubes
• 50 g butter
• 50 g grated Parmesan
• Extra virgin olive oil
• Salt and black pepper to taste
• Flour as needed for breading
• 2 eggs, beaten
• Breadcrumbs as needed for breading
• Oil for frying

Preparation

1. Start by making a basic risotto: in a saucepan, sauté the chopped onion with a drizzle of oil until it becomes translucent.
2. Add the rice and toast it for a couple of minutes, then deglaze with the white wine.
3. Once the alcohol has evaporated, gradually add the vegetable broth, stirring continuously until the rice is cooked but still al dente.
4. Stir the butter and Parmesan into the risotto, adjusting salt and pepper. Let the risotto cool.
5. While the risotto cools, cook the radicchio in a pan with a drizzle of oil and a pinch of salt until it wilts. Let it cool.
6. When the risotto is cold, take a handful of rice and flatten it on your hand; place some radicchio and a cube of gorgonzola in the center.
7. Close the arancino, shaping it into a round or slightly elongated form, trying to distribute the radicchio and gorgonzola evenly inside.
8. Coat the arancino 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.

Trivia

Arancini originated in Sicily, and are traditionally filled with ragù, peas, and mozzarella. The version with radicchio and gorgonzola is a reinterpretation that blends the flavors of Sicilian cuisine with ingredients typical of northern Italian gastronomy. The pairing of the slightly bitter radicchio and the spicy creaminess of gorgonzola creates a pleasant and surprising contrast on the palate.