First Course, Video Recipes


Arancino with gorgonzola, almonds and spicy chocolate


  • 300 g Gorgonzola e mascarpone dolcetto
  • 500 g Carnaroli rice
  • 200 g Almond (flakes)
  • 100 g Butter
  • 100 g Parmesan ((grated))
  • 1 l Peanut oil
  • 1,5 l Vegetable stock
  • 2 bustine Saffron
  • 2 Eggs ((full))


  1. Melt the butter in a pan and toast the rice as soon as the butter is melted. When the rice is toasted pour the vegetable stock and cook the rice. Towards the end of cooking, add the saffron. The rice shall not be “al dente”, but almost overcooked. Add butter and parmesan and leave to cool.
  2. In a bowl whisk the eggs. In another bowl put the almonds and the breadcrumbs. In a third bowl mix the sweet gorgonzola with mascarpone.
  3. When the rice is cold, use your hands to make small arancini (balls) with the gorgonzola and mascarpone mixture. Dip the ball in the egg and then dredge with almonds and breadcrumbs.
  4. Heat the oil in a pan, then place the balls and turn them over until almost golden brown. Remove from the oil and put on absorbent paper.
  5. Dish up, grate the cayenne pepper chocolate on top and place a piece in the centre. Eat the arancino with the piece of chocolate to enjoy the flavours to the fullest.