Il Cucinologo
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Arancini with Taleggio and Pears

26/11/2023

Arancini are a specialty of Sicilian cuisine, traditionally stuffed in many different ways. The version with taleggio and pears is a gourmet interpretation that blends the intense flavor of taleggio with the sweetness of pears. Here’s how to prepare arancini with taleggio and pears.

Ingredients

For the risotto:

  • 200 g risotto rice (e.g. Arborio, Carnaroli or Vialone Nano)
  • 1/2 finely chopped white onion
  • 50 g butter
  • 100 ml dry white wine
  • About 600 ml hot vegetable stock
  • Salt and pepper to taste

For the filling:

  • 150 g taleggio
  • 1 ripe but firm pear
  • Black pepper to taste

For breading and frying:

  • 2 eggs
  • Breadcrumbs to taste
  • Flour to taste
  • Oil for frying (vegetable or olive)

Preparation

  1. Start by preparing the risotto: in a saucepan, sauté the chopped onion in the butter until translucent.
  2. Add the rice and toast it for a couple of minutes, stirring constantly.
  3. Deglaze with the white wine and let the alcohol evaporate.
  4. Add the hot vegetable stock a little at a time, continuing to stir, until the rice is cooked but al dente. Adjust salt and pepper.
  5. Once cooked, transfer the rice to a wide plate to cool.
  6. Meanwhile, cut the taleggio and the pear (peeled and cored) into small cubes.
  7. When the rice is cold, take a portion and flatten it on your hand.
  8. Place some taleggio and a few pear cubes in the center, then close the rice around the filling to form a ball or the typical oval shape of arancini.
  9. Coat each arancino first in flour, then in the beaten egg, and finally in breadcrumbs, pressing well to adhere.
  10. Fry the arancini in hot oil until golden on all sides.
  11. Drain on paper towels to remove excess oil.
  12. Serve hot, so the taleggio inside is nicely melted.

Fun Fact

Arancini can also be baked for a lighter version. Place them in a preheated oven at 200 °C for about 20 minutes or until golden as desired, spraying the surface with a little oil to make them crispy. The name “arancini” refers to their shape and golden color that resembles small oranges, typical of Sicilian cuisine but widespread throughout Italy with regional variations.