Roasted Pumpkin Arancini with Gorgonzola Cheese
By Chef Tim
This dish was inspired by a classic seasonal ingredient. Crunch and creaminess are enlivened by Director's Cut Zinfandel's lush body and velvety palate, with hints of bramble, anise and spices. Palate, with hints of bramble, anise and spices.
- 1 small pumpkin
- 1/4 cup olive oil
- 1 cup diced onions
- 1 cup Arborio rice
- 1 cup dry white wine
- 8 cups vegetable stock
- 2 tablespoons unsalted butter
- 1/2 pound Gorgonzola dolce cheese
- All-purpose flour for breading
- Beaten egg for breading
- Bread crumbs for breading
- Vegetable oil for deep-frying
- Tomato sauce for serving
Preheat the oven to 350°F. Place the pumpkin on a baking sheet and roast until soft. Let cool to room temperature. Peel off and discard the skin.
Scoop out the seeds and reserve for another use.
Puree the pumpkin flesh in a food processor and set aside.
In a wide, shallow pan over medium-high heat, warm the olive oil.
Add the onions and cook, stirring occasionally, until translucent.
Add the rice and stir to thoroughly coat with the oil, then carefully add the wine and simmer until almost completely evaporated.
Add the stock 1 cup at a time and cook, stirring, until the stock is absorbed and the rice is tender.
Fold in the butter, cheese and pumpkin puree and stir until the butter and cheese are melted. Refrigerate the rice mixture until completely cool.
Form the rice mixture into 1-ounce balls and roll until smooth.
Place the flour, beaten eggs and bread crumbs in separate bowls. Bread the rice balls with the flour, dip into the beaten eggs and then roll in the bread crumbs, shaking off the excess at each step.
Meanwhile, in a large, deep pan, heat vegetable oil to 350°F. Fry the arancini until golden brown and crisp. Serve with your favorite tomato sauce for dipping.