Gorgonzola Risotto Balls
Photography by Vanessa Wu.
Rice is a staple of Northern Italy, where it grows on the flat plains west of Milan. ‘Arancini’, as these are called in Italian can be made from leftover risotto, but they may fall apart if the mixture is too sloppy.
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
1 cup Vialone Nano rice
200 ml chicken stock, hot
200 ml milk, hot
130 grams gorgonzola or other blue cheese
1 egg yolk
sea salt and freshly ground pepper
flour 2 eggs, beaten very fine, dry breadcrumbs olive oil for frying Parmesan for grating
METHOD
Heat the oil in a sauté pan and cook the onion until soft and translucent, but not coloured. Add the rice and toss to coat with the oil. Stir gently until the rice is hot. This is often referred to as toasting.
Add the hot stock and milk, stir, then cover the pan and reduce the heat to a simmer. Cook the rice for 15-20 minutes, stirring once. After 12 minutes, add the gorgonzola.
Remove from the heat and stir in the egg yolk. Season well and spread the mixture out onto a tray. Cool, cover and refrigerate until well chilled.
Use wet hands to roll into small balls, the size of a cherry. When ready to cook, toss them first in flour then beaten egg and lastly in the breadcrumbs.
Heat enough olive oil to cover the base of the pan to a depth of ½ cm. Fry the risotto balls gently until golden and drain well on kitchen towels.
To serve: Place the risotto balls in a serving dish, grate over Parmesan cheese and serve hot. Makes 35-40 balls
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeWhole Roast Cauliflower with Gorgonzola Sauce and Garlic Dippers
Article by Anna Barnett
RecipeQuince and Goats Cheese Balls with Walnut Crumb
Article by Pippa Cuthbert
RecipeRed Wine Risotto with Radicchio and Blue Cheese
Article by Claire Aldous
RecipeBeetroot Risotto with Gorgonzola Picante and Crumbled Walnuts
Article by Sarah Tuck
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!