Equipment
Ingredients
Rice Base
- 750 g prepared porcini mushroom risotto, chilled and stiff
- 30 g parmigiano reggiano, finely grated
- 1 egg, beaten
Filling
- 75 g gorgonzola dolce, cut into 1.5cm cubes
Breading Station
- 100 g all-purpose flour
- 2 eggs
- 150 g panko breadcrumbs
Frying & Finishing
- 1000 ml neutral oil
- truffle salt
Nutrition (per serving)
Method
Place the Gorgonzola cubes on a small plate and freeze for 15-20 minutes. This prevents the cheese from leaking out too quickly during frying.
In a large bowl, mix the chilled risotto with the grated Parmigiano Reggiano and one beaten egg. Stir until the mixture is tacky and holds its shape when squeezed.
Scoop about 60g of the rice mixture. Flatten it into a disk in your palm. Place a frozen Gorgonzola cube in the center. Fold the rice over the cheese to enclose it completely, rolling it between your hands to form a tight, smooth sphere.
Set up a standard breading station: one bowl with flour, one with two beaten eggs, and one with panko breadcrumbs. Dredge each ball in flour (shake off excess), dip in egg wash, and coat thoroughly in panko, pressing gently to adhere.
Heat neutral oil in a heavy pot to 175°C (350°F). Use a thermometer to ensure accuracy.
Fry the arancini in batches of 3-4 (do not overcrowd) for 4-5 minutes, turning occasionally, until deep golden brown and crispy. Ensure the oil temperature recovers to 175°C between batches.
Remove with a spider strainer and drain on a wire rack. Immediately season with a pinch of truffle salt while hot.
Serve warm with mushroom aioli on the side.
Chef's Notes
- The risotto used must be 'al onda' (wavy) when hot, but solid when cold. If your leftover risotto is very runny, you may need to add extra parmesan or breadcrumbs to the mix before shaping.
- Gorgonzola Dolce is preferred for its meltability; Gorgonzola Piccante will not melt as lusciously.
- For the mushroom aioli mentioned in the description: mix 100ml mayonnaise with 1 tsp truffle oil, 1 tsp lemon juice, and a pinch of porcini powder.
Storage
Refrigerator: 3 days — Store fried arancini in an airtight container. Re-crisp in oven.
Freezer: 3 months — Freeze breaded but uncooked arancini on a tray, then bag. Fry from frozen (add 2-3 mins).
Reheating: Bake at 200°C for 10-15 minutes until heated through and crisp.
