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Arancini with Fig, Prosciutto and Gorgonzola

Arancini with Fig, Prosciutto and Gorgonzola

Arancini, stuffed risotto balls, are a traditional street food in Sicily. The most common stuffing is meat sauce, peas and cheese. However, I wanted to try something a little different and the the inspiration for this version actually came from a pizza. We have been ordering the fig and prosciutto pizza from a local restaurant, Carl Anthony Trattoria [3], quite a bit lately and I thought it would be a good flavor combination for Arancini. Boy was I right! You really have to try these, you will not be disappointed. A small drizzle of quality balsamic vinegar just before serving makes for a nice finishing touch.

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Arancini with Fig, Prosciutto and Gorgonzola

Arancini with Fig, Prosciutto and Gorgonzola Recipe

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 24 Arancini 1x



For the Risotto

  • 2 tablespoons olive oil
  • 6 tablespoons butter
  • 1/2 medium onion, chopped fine
  • 11/2 cups arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 1/2 cup freshly grated Parmagiano-Reggiano cheese
  • 3 tablespoons fig jam or spread

For the Arancini

  • 2 eggs beaten
  • 1/2 cup freshly grated Parmagiano-Reggiano cheese
  • 3/4 cup breadcrumbs plus extra for coating the rice balls
  • 1/4 pound Prosciutto di Parma, chopped
  • 1/4 pound gorgonzola cheese cut into small pieces
  • vegetable oil for frying


  1. In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
  2. Add the wine to the rice and cook, stirring, until most of the wine evaporates and then add a 4 to 6 ounce ladle of simmering broth and cook, stirring occasionally, making sure to scrape the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
  3. Continue adding the broth a ladle at a time, stirring until the liquid is completely absorbed before adding more.
  4. After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
  5. Stir in the remaining 4 tablespoons of butter and the 1/2 cup of Parmagiano-Reggiano cheese until well mixed. Then stir in the fig jam and cook for 1 more minute. Remove the risotto from the heat and let cool.
  6. In a large bowl mix the risotto, eggs, 3/4 cup breadcrumbs, 1/2 cup Parmagiano-Reggiano and Prosciutto.
  7. Spread extra breadcrumbs in a plate for coating. Take two tablespoons of rice in one hand, make a hole using your finger and stuff it with the 1 or 2 pieces of the gorgonzola cheese. Seal the hole and mold the rice into a ball about 2 inches in diameter. Roll the ball in the breadcrumbs, making sure not to leave any spots uncovered.
  8. Place the ball on a tray and repeat with the remaining ingredients. It should make about 20 rice balls
  9. Line a tray with paper towels and pour about 3 inches of vegetable oil in a deep heavy saucepan.
  10. Heat the oil to a temperature of 375°F and fry the arancini, a few at a time, turning until they are golden brown.
  11. Remove with a slotted spoon and place on paper towels to drain. Serve, optionally drizzling with some good Balsamic vinegar.