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Sicilian arancini with gorgonzola and walnuts

Delicate and surprising taste

by Ada Parisi
5 min read
Arancini siciliani al gorgonzola e noci

Sicilian arancini with gorgonzola and walnuts, a recipe made for those who love to combine North and South Italy at the table. If you love gorgonzola risotto in its many forms and recipes, from that GORGONZOLA and APPLES to the one with the BORAGE and GORGONZOLA or with the RED TURNIPS, I'm sure you'll love these arancini so special.

That, among other things, they are delicate in taste, thanks to a mix of sweet and spicy gorgonzola. The sweet one in the risotto and the spicy one in the filling. Together with taleggio for a stringy effect, walnut kernels and black pepper. In this brief VIDEO TUTORIAL you can see the forming of gorgonzola arancini and walnuts. And the result sleek and creamy.

Sicilian arancini with gorgonzola and walnuts are extremely simple to prepare. Just make a risotto alla parmigiana, that I cream with sweet gorgonzola. And that I advise you to prepare in advance, the day before. For the forming of arancini you do not have to worry. I invite you to watch the VIDEO RECIPE of arancini with meat sauce and rest assured, It is not difficult. To help you, the filling quite 'dry', made only of gorgonzola, taleggio cheese and roasted walnuts.

In the recipe of ARANCINI AL RAGU' find all my tips for perfect arancini, in addition to the video recipe of the forming. Save the recipe and let me know, Have a nice day!

Don't miss these Recipes of Sicilian Rice Arancini

So I add another piece to my collection of arancini-arancine:

Sicilian arancini with gorgonzola and walnuts

Arancini siciliani al gorgonzola e noci

SICILIAN ARANCINI GORGONZOLA AND WALNUTS

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

FOR RICE:

500 grams of Carnaroli rice

extra virgin olive oil as required

a small shallot

80 grams of grated parmigiano reggiano PDO

100 grams of sweet gorgonzola

60 grams of butter

salt to taste

FOR THE STUFFING:

sweet and spicy gorgonzola, to taste

taleggio, to taste

ground black pepper

lightly roasted nuts, to taste

FOR BREADING::

enough flour

breadcrumbs as required

2 egg whites and 1 whole egg

Salt, to taste

peanut oil for frying, to taste

Procedure

Sicilian arancini with gorgonzola and walnuts

Before preparing the recipe for gorgonzola and walnut arancini, take a look at this short VIDEO TUTORIAL.

For the risotto: Finely chop the shallot, let it dry in a saucepan with a little extra virgin olive oil and water. When the shallot will be transparent, add the rice and toast it for a few minutes, stirring occasionally. Deglaze with white wine and, When the alcohol has evaporated, start cooking by adding already hot water. Add a little salt and cook the risotto by dosing the water so as to obtain a fairly 'pulled' risotto in just over half of the cooking time indicated on the package. This is because the risotto will then continue to cook again as it cools and then go fried. We do not want to take the risk of preparing 'scotti' arancini.

Stir the rice with the butter, Parmesan and sweet gorgonzola. Then spread the rice on a cutting board or tray in a thin layer and let it cool completely (at least 3 hours, but all night keeping it in the refrigerator), covered with plastic wrap in contact.

Composition of gorgonzola and walnut arancini: take a handful of rice and, holding it in the Palm of your hand, flatten it to about one centimeter thick. Put a piece of spicy gorgonzola in the center, one or two of taleggio, a few pieces of walnut and a pinch of freshly ground black pepper (If you like). Then take another portion of rice and place it on top of the filling: you can make arancini of round or pyramidal shape, like these. The important thing is to compact the arancino well by pressing carefully and make sure that the filling is well enclosed inside the rice.

For the Breading of Sicilian arancini prepare a dish with lightly salted flour, one with the two egg whites and the whole egg well beaten and slightly salty and one with the bread grated. Pass the gorgonzola and walnut arancini first in the flour, then in the beaten egg and finally in the grated bread. You can fry the arancini immediately or store in the refrigerator, also all night. In the second case, you can pass the arancini again in the breadcrumbs before frying

Fry the arancini in abundant peanut oil at 165 degrees and over low heat. The arancini must become golden and the cheese inside have time to melt. Serve immediately. Bon appétit!

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