Il Cucinologo
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Gorgonzola and Walnut Arancini

26/11/2023

Gorgonzola and walnut arancini are a delicious variant that combines the Sicilian tradition of arancini with the intense flavor of gorgonzola and the crunch of walnuts. Here is a recipe to prepare these delicious bites.

Ingredients

  • 300 g risotto rice (such as arborio or carnaroli)
  • 1 small onion, finely chopped
  • 50 g butter
  • 100 ml white wine
  • 1 l hot vegetable broth
  • 100 g sweet gorgonzola
  • 50 g walnuts, coarsely chopped
  • 2 eggs
  • 100 g flour
  • 200 g breadcrumbs
  • Oil for frying
  • Salt and pepper to taste

Preparation

  1. Start by preparing the risotto: in a large pot, sauté the finely chopped onion in the butter until it becomes translucent.
  2. Add the rice and toast it for a couple of minutes until the grains are shiny and transparent.
  3. Deglaze with the white wine and let it evaporate.
  4. Add a ladle of hot broth at a time, allowing the rice to absorb almost all the liquid before adding the next. Continue until the rice is cooked, which should be al dente.
  5. Once ready, transfer the risotto to a baking dish, adjust salt and pepper, and let it cool slightly.
  6. When the risotto is lukewarm, add the gorgonzola cut into small pieces and the chopped walnuts.
  7. Mix well to distribute the cheese and walnuts evenly.
  8. Let the risotto cool completely, then refrigerate for a few hours (ideally overnight) to make the mixture firmer and easier to shape.
  9. Prepare three shallow dishes with the flour, beaten eggs, and breadcrumbs.
  10. Take portions of rice and, with wet hands, form balls the size of a walnut; coat them first in flour, then in egg, and finally in breadcrumbs.
  11. In a deep pan, heat plenty of seed oil for frying and cook the arancini over medium heat for 4-5 minutes or until golden and crispy.
  12. Drain on kitchen paper towels to remove excess oil.

Serve the gorgonzola and walnut arancini hot or warm, according to your preference.

Trivia

Arancini, or arancine depending on the area of Sicily you are in, have ancient origins dating back to the Arab period in Sicily in the 10th century. Traditionally they are filled with ragù, peas, and mozzarella, but over the years many creative and delicious variants like this one have emerged.