Arancini with pumpkin, mushrooms and Gorgonzola cheese
Introduction to the recipe
Every season has its typical colours and fragrances. Two of autumn’s most well-loved fruits, for instance, are the pumpkin, with its splendid bright orange hue, and mushrooms, in their endless variety. Gorgonzola is the perfect complement to these flavours, adding a strong dash of savour to any dish in which it is featured. In these arancini, the pumpkin is used to flavour the rice, while the mushrooms and Gorgonzola come together to create the savoury filling.
Ingredients for about 12 arancini
- 500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
- 1.1 liter of vegetable stock
200 gr of pumpkin pulp
- 10 grams of salt
- 60-100 grams of butter
For the finish:
- 100 gr of flour
- 180 ml of water
- 2 eggs
- 150 gr of bread crumbs
For the filling:
400 gr of mixed mushrooms with porcini mushrooms
150 g of gorgonzola
½ glass of white wine
1 tuft of parsley
extra virgin olive oil
salt, black pepper
Preparation of rice and filling
How to prepare the rice:
- Chop the pumpkin into chunks and steam until cooked, then purée
- In a saucepan, put the broth, the butter, the saffron and the salt
- When the stock is boiling, add the rice and mix well
- Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
- Add the pumpkin purée
- When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
- When the rice is cool down, it is ready to prepare the arancini
It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold.
For more informations about rice, Click here.
- Mince the onion and sauté it in a pan with a drizzle of olive oil
- Add in the mushrooms, let them sauté for a few minutes over high heat, then add the white wine and simmer until it has reduced
- Add a cup of water, lower the heat, add salt and pepper to taste, then simmer for about 15 minutes
- When it is done, remove the pan from the heat and, as a finishing touch, toss in some finely chopped fresh parsley. Then let it cool
How to shape the arancini
How to frying the arancini
The finishing touch
Put the arancini in the batter and in the bread crumbs as follows:
- In a bowl, place the flour
- Add the egg and water and beat well with whips
- When the batter is smooth and dense, pass the arancini
- Immediately after having passed them in the batter, pass the arancini in bread crumbs
- Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
- Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
- If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
- Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
- When they are done, place the arancini on absorbent paper, then serve.
- Serve the arancini with sauce on the side.
Enjoy your arancini!
You can switch the combinations of ingredients, mixing the Gorgonzola into the rice and blending the pumpkin purée with the mushrooms to create the filling.
For arancini with a beautifully melting centre, add a little fresh provola cheese to the filling!
Gorgonzola, which originated in the Milanese city of the same name, is, along with French Roquefort and British Stilton, one of the three most well-loved and imitated varieties of blue cheese in the world. One of its most outstanding characteristics is its versatility, which has made it the star ingredient of numerous recipes in the Italian culinary repertoire. Whether it is Gorgonzola Dolce (the “sweet” variety) or Gorgonzola Piccante (the more highly-flavoured kind), whether or not it is “weeping”, it is a product that requires great skill to make. Indeed, there are only 427 master cheese-makers capable of making true Gorgonzola.
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- Arancinotto Staff