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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 336 kcal
- Protein
- 13 g
- Carbohydrates
- 50 g
- Fat
- 9 g
- Fiber
- 4 g
- Sugar
- 1 g
- Sodium
- 324 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 48 mg
- Potassium
- 200 mg
- Calcium
- 74 mg
- Iron
- 2.0 mg
- Magnesium
- 10 mg
- Phosphorus
- 160 mg
- Zinc
- 0.5 mg
- Vitamin A
- 47 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.16 mg
- Niacin
- 1.3 mg
- Folate
- 35 mcg
- Water
- 12 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Cheese leaks out during frying
Cause: The rice layer was too thin or not sealed properly, or cheese wasn't frozen.
Fix: Remove immediately from oil; cannot be resealed once frying starts.
Prevention: Ensure cheese is frozen and completely encased in a thick layer of compacted rice.
Arancini falls apart in oil
Cause: Risotto was too wet or warm, or oil was not hot enough.
Fix: Add more breadcrumbs or grated cheese to the remaining rice mix to stiffen it.
Prevention: Use thoroughly chilled, stiff risotto and bind with an egg. Check oil temp.
Center is cold
Cause: Fried too quickly at too high heat.
Fix: Finish in a 180°C oven for 5 minutes.
Prevention: Maintain 175°C exactly. If frying from frozen, lower heat to 160°C.
Cultural Context
Arancini, meaning 'little oranges' in Italian, are a classic Sicilian street food and appetizer. Traditionally made with leftover risotto, they are a testament to Italian resourcefulness and culinary creativity. This version, with porcini and Gorgonzola, elevates the humble arancini into a gourmet delight.
