Il Cucinologo
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Arancini with Robiola and Walnuts

26/11/2023

Arancini with robiola and walnuts are a delicious variant of classic Sicilian arancini. These small fried treasures combine the delicate flavor of robiola with the crunch of walnuts, creating a unique and irresistible taste.

Ingredients

  • 200 g risotto rice (such as Arborio or Carnaroli)
  • 500 ml vegetable broth
  • 1 small onion, finely chopped
  • 30 g butter
  • 50 ml white wine
  • 100 g robiola
  • 50 g walnuts, coarsely chopped
  • 50 g grated Parmesan
  • 2 eggs
  • Breadcrumbs as needed
  • Flour as needed
  • Oil for frying
  • Salt and pepper as needed

Preparation

  1. Prepare the risotto for the base of the arancini. In a pan over medium heat, sauté the finely chopped onion in the butter until it becomes translucent. Add the rice and lightly toast it. Pour in the white wine and let the alcohol evaporate.

  2. Add the vegetable broth a little at a time, stirring continuously and allowing the rice to absorb the liquid before adding more broth. Cook until the rice is al dente. Turn off the heat and let it cool slightly.

  3. Enrich the risotto with grated Parmesan, adjust salt and pepper to taste, and let it cool completely.

  4. Once the risotto is cold, prepare the arancini. Take a portion of rice and flatten it on your hand. In the center, place a teaspoon of robiola and a few pieces of coarsely chopped walnut.

  5. Close the rice around the filling to form a ball or cone (according to Sicilian tradition). Make sure the filling is well sealed inside.

  6. Coat the arancini first in flour, then in beaten egg, and finally in breadcrumbs, ensuring they are well covered.

  7. Heat plenty of oil in a pot and, once it reaches the right temperature, fry the arancini until golden and crispy.

  8. Drain on paper towels to remove excess oil and serve hot.

Trivia

Although arancini are typically Sicilian, this variant with robiola and walnuts is a free interpretation that departs from tradition, rich with regional recipes such as those with ragù and peas or with butter, mozzarella, and cooked ham. Robiola is a soft, creamy cheese that lends itself well to delicate and flavorful fillings. Enjoy!