Mini arancini with a Gorgonzola heart served on tomato sauce, with a tray of Michelangelo Gorgonzola PDO

Recipe

Mini Arancini Stuffed with Gorgonzola

Name: Mini Arancini Stuffed with Gorgonzola
Ingredients: 300 g risotto rice; Vegetable broth, as needed; 50 g Parmesan; 1 egg; 150 g Gorgonzola; Breadcrumbs; Flour; Oil for frying; Tomato passata; Fresh basil; Olive oil; Salt

Bite-size risotto balls with a Gorgonzola heart, breaded, fried and served on a quick tomato and basil sauce.

Made with Gorgonzola PDO

Ingredients

300 g risotto rice
Vegetable broth, as needed
50 g Parmesan
1 egg
150 g Gorgonzola
Breadcrumbs
Flour
Oil for frying

For the sauce

Tomato passata
Fresh basil
Olive oil
Salt

Preparation

Cook the rice like a risotto in the broth until fully absorbed. Let it cool completely.
Add Parmesan and egg to the rice.
Form balls with a heart of Gorgonzola in the center.
Coat the arancini in flour, then egg, then breadcrumbs.
Fry until golden.
Quickly prepare the sauce by heating passata with oil, salt, and basil.
Serve the arancini on top of the sauce for a “chic” effect.