Arancini!!!

I've seen them in Italian cook books, websites, menus, and even tried them a couple of times but the fact is, until yesterday, I have never successfully made arancini, the delicious Sicilian specialty with a million variations. At their heart arancini are basically little balls of risotto that are stuffed with a filling of choice, then deep fried and served crispy. Traditional sicilian recipes call for a stuffing of peas, tomatoes and beef but the basic soft-and-gooey-on-the-inside, crispy-on-the-outside formula applies regardless of the details. They make a ridiculously irresistible snack but the preparation and time spent making them is more on par with a 3 course meal so it takes some real dedication to make them your self.

Since summer has been fading into chilly, windy fall I have been getting some serious cravings for risotto. Couple that with a bottle of the new 2006 vintage of the Produttori del Barbaresco Langhe Nebbiolo, and I knew it was time. The recipe I picked featured arancini stuffed with gorgonzola and spinach, definitely a Northern spin on a Southern dish, and definitely perfect for nebbiolo. After spending at least an hour making the risotto, it was 11pm and I was ready to give in and just eat it as it was- and it totally would have been good- but I kept seeing visions of little gooey, crispy arancini on a plate laughing at me for my lack of follow through, and I knew I couldn't let them win.

Finally, 2 hours after I started, they were done:

I included the wine and glass in the picture to prove what a nerd I am. I have to say it was totally worth it- they were perfectly crispy on the outside, and soft and gooey on the inside, and perfect with the bright flavors of the nebbiolo. Now I just need to find a couple of hours to make some more.