Gorgonzola Arancini: Recipe

Arancini may be humble in origin but when you combine left over risotto with oozing blue cheese, a sliver of black truffle and encase it in a crispy outer shell it becomes a little slice of heaven. This indulgent and gooey Gorgonzola arancici recipe can be made with or without the black truffle however the truffle adds an additional earthiness to these already spectacular balls.

gorgonzola arancini recipe

Preparation: 15 minutes       /          Cooking Time:  5-7 minutes    /          Serves 6



  • 300g left over risotto
  • 1 x 58g egg
  • 100g plain flour
  • 180g breadcrumbs
  • 50g Gorgonzola cheese, cut into 2cm cubes
  • 3g black truffle, shaved (optional)
  • 100-150ml rice bran oil for frying (any neutral, low smoke point oil will do)
  • Kewpie mayonnaise to garnish
  • a pinch of truffle salt



  1. Combine the leftover risotto with 60g of breadcrumbs. Mix well.
  2. Scoop about 1 tablespoon (15g) of mixture and form into a ball.
  3. Make a hole in the centre of ball.
  4. Add a piece of Gorgonzola and a slither of black truffle.
  5. Press the top of the ball together so that the filling is surrounded by a layer of rice.
  6. Repeat, until all the mixture has been used up.
  7. Place your egg in a shallow bowl and whisk lightly.
  8. Place the flour and remaining bread crumbs on separate plates.
  9. Roll each of the balls in the flour, then the egg and finally the bread crumbs.
  10. Heat the oil in a frying pan.
  11. Add a drop of water to the oil. If the oil bubbles vigorously you are ready to start frying.
  12. Place the arancini in the pan and cook for 5-7 minutes until they have turned golden brown.
  13. Remove from the pan and place the arancini on kitchen towel to drain.
  14. Place a dollop of kewpie, a shaving of truffle and a sprinkle of truffle salt (or regular salt if you don’t have truffle salt) on top of each arancini.
  15. Serve on a bed of lettuce, with a few slices of pear coated in a little verjuice (optional).



I would recommend using a mushroom based risotto as your leftover rice as mushroom and Gorgonzola work very well together.

If you don’t want to eat the arancini immediately you can reheat the balls in the oven for 10 minutes at 180ºC (or in the microwave on high (1200 watts) for 1 minute.

Finally, a word of warning. These are extremely moreish and never last long, so tuck in before they are all gone.




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