Name: Radicchio Arancini with Smoked Scamorza (Arancini al Radicchio e Scamorza Affumicata)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves: 4
Cuisine: Italian
Ingredients: 150 g smoked scamorza, diced; 1 egg; 1 tsp sugar (optional); 1 litre vegetable oil; Salt and black pepper, to taste; 1 litre vegetable stock; Plain or 00 flour, for dusting; 2 eggs, beaten; 300 g breadcrumbs; 1 small white onion, chopped; 15 g unsalted butter; 1 tbsp extra-virgin olive oil; 500 g radicchio; 1 clove of garlic, peeled; 20 ml balsamic vinegar; 300 g arborio risotto rice; 2 tbsp extra-virgin olive oil; 20 g unsalted butter; 30 g Grana Padano, grated

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This Sicilian classic comes in many shapes, sizes, and flavours. You can shape them as large as your palm or as small as bite-sized canapés and serve them with a sauce or just as they are. I’ve stuffed them with garlicky radicchio and gooey smoked scamorza cheese: just perfect.

Ingredients

For the radicchio

500 g radicchio
1 clove of garlic, peeled
1

Method

For the radicchio

Trim the radicchio by opening the leaves and removing the woody end of the core. Chop roughly into thin strips and rinse well in cold water. Drain well and shake off the water. Heat a large pan over a medium heat, rub the base with the peeled garlic and add the oil and butter. Cook the radicchio for a couple of minutes and season, adding a