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Meyer Lemon Gorgonzola Risotto Arancini Balls with Flower Confetti

Appetizers

Serves 4

Arancini, Italian fried rice balls, are said to have originated in Sicily in the 10th century. Filled with Gorgonzola, these mouthwatering appetizers have a hint of Meyer lemon. Top with edible flower confetti for a festive Spring look.

Risotto

01

Heat broth to a steady simmer in a large pot. Heat butter and oil in a heavy, medium-size, wide pot, add shallots and sauté.

02

Add rice and stir with a wooden spoon, making sure all grains are coated in oil. Add lemon juice and stir until completely absorbed. Start adding broth, a ladle at a time, stirring frequently after each addition.

03

After 20 minutes of repeating this same process, the risotto will be tender. Stir in cream, lemon zest, Parmesan cheese. Let cool.

Arancini

01

With a large spoon scoop the cooled risotto to form golf-size balls. In the middle of the ball, stuff a piece of Gorgonzola cheese in the inside to form the arancini ball.

02

Press together and roll each ball with panko bread crumbs, pressing with hands to make sure panko crumbs adhere to the arancini ball.

03

Gently drop balls into hot canola oil. Cook until golden brown, turning if needed. Drain on paper towels and season with sea salt.

Garnish

01

Grate Parmesan cheese over slightly cooled arancini balls and sprinkle with chopped, edible flower confetti for a festive, spring look. Insert a bamboo pick in each and arrange on a decorative platter.

Ingredients

Risotto

  • 5-1/2 cups vegetable broth
  • 1/3 cup finely minced shallots
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1-1/2 cups Arborio rice
  • Zest and juice of 1 Meyer lemon, reserving zest until later
  • 1/3 cup cream
  • 1 cup Parmesan cheese

Arancini

  • 8 oz Gorgonzola cheese, in pieces
  • 1 box panko bread crumbs
  • Canola oil for frying
  • Sea salt to taste

Garnish