Arancini with Truffled Dolcelatte Filling

Serves up to 4

Ingredients:

For the Arancini:

• 400g Arborio rice

• 100g grated Parmesan cheese

• 6 eggs, lightly beaten

• Vegetable oil for deep frying

• 75g all-purpose flour

• 100g fine dried breadcrumbs

• Sea salt and freshly ground black pepper, to taste

For the Truffled Dolcelatte Filling:

• 100g Gorgonzola Dolcelatte cheese, coarsely chopped

• 15g fresh black truffle, finely chopped

Instructions:

1. Cook the Arborio rice in a large saucepan of boiling, salted water for approximately 15 minutes or until it becomes tender. Drain the rice well, place it in a large bowl, and allow it to cool.

2. Add the grated Parmesan, two-thirds of the beaten eggs, and season generously with sea salt and freshly ground black pepper. Stir thoroughly to combine.

3. Spread the rice mixture on a tray and refrigerate until it becomes cold.

4. To prepare the truffle Dolcelatte filling, place the Gorgonzola Dolcelatte cheese and finely chopped black truffle in a bowl. Stir to combine, cover, and refrigerate until needed.

5. To assemble the arancini, take 1 tbsp of the rice mixture in the palm of your hand and flatten it with a spoon. Place 1/2 tsp of the Dolcelatte filling in the centre of the rice and gently shape the rice mixture around the filling to create a ball.

6. Transfer the arancini to a large plate. Repeat this process with the remaining rice mixture and filling.

7. In separate bowls, place the all-purpose flour, the remaining beaten egg, and the breadcrumbs. Roll each arancini gently in flour, dip it in the egg, roll it in breadcrumbs, and place it on a tray.

8. Refrigerate the arancini until ready to cook.

9. Heat vegetable oil in a deep saucepan or a deep-fryer to 180°C. Deep-fry the arancini in batches for 3-5 minutes until they turn crisp and golden brown. Drain them on absorbent paper, and serve immediately.