Il Cucinologo
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Arancini with Red Wine and Radicchio Risotto

26/11/2023

Arancini are a Sicilian specialty and can be stuffed in many ways. The version you asked for, with red wine and radicchio risotto, is a delicious variation on the theme. Here’s how to make them.

Ingredients

  • 200 g risotto rice, such as Arborio or Carnaroli
  • 1/2 white onion, finely chopped
  • 100 ml good-quality red wine
  • 1 liter vegetable stock, kept warm
  • 100 g radicchio, cut into strips
  • 60 g butter
  • 50 g grated Parmesan
  • 2 eggs
  • 100 g mozzarella, cut into cubes
  • Breadcrumbs, as needed
  • Flour, as needed
  • Oil for frying
  • Salt and pepper, as needed

Preparation

  1. Start by preparing the risotto. In a pot, sauté the chopped onion with half the butter until it becomes translucent.
  2. Add the rice and toast it for a few minutes until it becomes shiny.
  3. Pour in the red wine and let it evaporate over medium-high heat.
  4. Once the wine has evaporated, begin adding the hot stock one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next. Stir constantly.
  5. Halfway through cooking (after about 8 minutes), add the radicchio to the risotto and continue cooking until the rice is al dente, about 16-18 minutes total.
  6. Remove the risotto from the heat, add the remaining butter, Parmesan, salt and pepper to taste, and mix well. Let it cool completely, ideally for a few hours or overnight.
  7. When the risotto is cold, beat the eggs in a bowl. Also prepare the breadcrumbs and flour in two separate plates.
  8. Take a small amount of risotto, form a ball, flatten it, and place a cube of mozzarella in the center. Close the arancino, shaping it into a round or conical form.
  9. Coat each arancino first in flour, then in egg, and finally in breadcrumbs to bread it well.
  10. In a pot or deep fryer, heat plenty of oil and fry the arancini until golden on all sides.
  11. Drain them on paper towels to remove excess oil and serve hot.

Trivia

Arancini take their name from their shape and color, similar to a small orange, or “arancia” in Sicilian. Their history is ancient, and their origins are believed to date back to the 10th century during the Arab domination of Sicily. The traditional filling is based on meat ragù, but there are endless regional and modern variations like the one I just described.