by Chef Dean Cambray

Serves 4


  • 2 cups arborio rice
  • 2/3 cup finely grated parmesan
  • 6 egg, lightly beaten
  • Vegetable oil for deep frying
  • 1/2 cup plain flour, seasoned 
  • 1 cup breadcrumbs 

Truffle Gorgonzola Filling

  •  4 oz Gorgonzola Dolcelatte, coarsely chopped
  • 2 tbsp fresh black truffle, finely chopped


  1. Cook the rice in a large saucepan of boiling, salted water for 15 minutes or until tender, drain well. Place in a large bowl to cool. Add parmesan, two-thirds of the egg, season generously with sea salt and freshly ground pepper, and stir until combined. Spread the rice mixture on a tray and refrigerate until cold.
  2. For the truffle Dolcelatte filling, place ingredients in a bowl, stir to combine, cover and refrigerate until needed.
  3. To make the arancini, place 1 tbsp of rice into the palm of your hand and flatten with a spoon. Place 1/2 tsp of truffle Dolcelatte filling in the center and gently form the mixture around the filling to create a ball. Transfer arancini to a large plate. Repeat with the remaining rice mixture and filling. Makes about 24 arancini.
  4. Place flour, remaining egg, and bread crumbs each into separate bowls. Roll the arancini gently in the flour, dip in egg and then roll in breadcrumbs and place on a tray. Refrigerate until needed.
  5. Heat vegetable oil in a deep saucepan or deep-fryer to 356˚F. Deep fry the arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve immediately.