Il Cucinologo
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Arancini with Radicchio and Taleggio Risotto

26/11/2023

Sure, arancini with radicchio and taleggio risotto are a delicious variation of classic Sicilian arancini. We combine the slightly bitter taste of radicchio with the bold and creamy flavor of taleggio for a result that satisfies the palate. Here is the recipe:

Ingredients

  • 200 g Arborio or Carnaroli rice
  • 1 small onion, finely chopped
  • 400 ml vegetable broth
  • 100 ml white wine
  • 2 tablespoons extra virgin olive oil
  • 200 g radicchio, cut into strips
  • 150 g taleggio, cut into cubes
  • 50 g grated Parmesan
  • Salt and pepper to taste
  • 2 eggs
  • Breadcrumbs to taste
  • Flour to taste
  • Oil for frying

Preparation

  1. In a large pan, sauté the chopped onion in the oil until it becomes translucent.
  2. Add the rice and toast for about 2 minutes until it becomes translucent.
  3. Deglaze with white wine and let the alcohol evaporate.
  4. Add the radicchio to the rice and start adding the vegetable broth little by little, stirring and letting the rice absorb it before adding more broth. Continue like this until the rice is cooked (about 18-20 minutes).
  5. When the rice is almost cooked, add the taleggio and let it melt into the rice. Finish with the Parmesan and stir until you get a creamy risotto. Adjust salt and pepper.
  6. Transfer the risotto to a tray to cool it quickly.
  7. Once cooled, form balls of risotto, inserting a piece of taleggio in the center if you want a stringy heart.
  8. Coat the balls 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. Drain on paper towels to remove excess oil.
  10. Serve hot.

Fun Facts

Arancini (or arancine) are a typical specialty of Sicilian cuisine, originally filled with ragù, peas, and mozzarella. Their name derives from the characteristic shape and color that resemble small oranges. The version with radicchio and taleggio is a more modern and gourmet reinterpretation, combining typical ingredients from northern Italy with a recipe from the south, creating a delicious contrast of flavors.