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
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!