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Arancini with gorgonzola and chive

Delicious bites of Italian goodness! These rice balls are stuffed with shallot, garlic, gorgonzola, mascarpone, and chives to create a wonderful combination of flavours. Served with tomato chutney, this appetizer is great for a crowd or just for a night in. 



Tomato Chutney

  • 2 pounds (970g) Roma tomatoes
  • Vegetable oil, for roasting
  • Salt and black pepper, to season
  • 1 medium yellow (or sweet) onion, fine dice
  • 1 tablespoon (15 ml) butter
  • 2 teaspoons (10 ml) mustard seeds
  • 1 teaspoon (5 ml) grated ginger
  • 1/4 teaspoon (1.25 ml) chilli flake
  • 1/4 cup (60 ml) dark brown sugar packed
  • 1/4 cup (60 ml) wine vinegar


  • 3/4 cup (180 ml) arborio or carnaroli rice
  • 1 1/2 cups (350 ml) water
  • Salt, to season
  • Bay leaf, to season
  • 3/4 cups (180 ml) grated pecorino, plus extra, to garnish
  • 3 eggs, divided
  • 1 tablespoon (15 ml) olive oil
  • 1 garlic clove, minced
  • 2 shallots, finely chopped
  • 1/2 cup (120 ml) gorgonzola cheese, room temperature
  • 1/2 cup (120 ml) mascarpone cheese, room temperature
  • 2 tablespoons (30 ml) chopped chives
  • 1/2 cup (120 ml) flour
  • 1 cup (240 ml) breadcrumbs
  • Vegetable oil, for frying
  • Fresh basil leaves, to garnish


Tomato Chutney

  1. Preheat oven to 450° F (230° C).
  2. Core the tomatoes, cut in half lengthwise and add to a large bowl.  Add vegetable oil, season with salt and pepper. Toss to coat. Transfer the seasoned tomatoes cut side down onto a rimmed, shallow baking pan.
  3. Bake for 45 minutes. Let the tomatoes cool. Gently remove the skins, they will peel right off. Roughly chop the roasted tomatoes.
  4. While the tomatoes are roasting, melt the butter in a medium saucepan over medium heat.
  5. Lower the heat to medium-low, add the onions, mustard seed, ginger, and chilli flake to the butter, and cook, stirring occasionally, for about 15 minutes until the onions are soft and golden brown.
  6. Stir the roasted tomatoes, brown sugar, and vinegar into the onions. Heat the mixture to a boil, stirring constantly.
  7. Reduce heat and simmer for one hour or more, stirring frequently to prevent sticking. Cook until the mixture is thick, and a spoon drawn across the pan leaves a bare trench.
  8. Remove from heat and store in a sealed jar. Refrigerate if not used immediately.


  1. Combine the rice and water in a small saucepan over high heat, season with salt and bay leaf.
  2. Bring to a boil, cover, lower the heat to the lowest setting and steam for 15 minutes. Remove from heat and leave covered for at least 10 minutes.
  3. Stir in the cheese and one egg. Let cool.
  4. When ready, turn out onto a pan to cool, spreading in an even layer.
  5. Meanwhile, heat the olive oil in a pan. Add the garlic and shallots and cook until translucent, two to three minutes.
  6. Remove from pan and cool completely.
  7. In a medium bowl, use a wooden spoon to mix the shallot-garlic mixture, gorgonzola, mascarpone, and chives. Add the rice and mix it all together.
  8. Form the rice mixture into two-inch (five centimetres) balls, pressing tightly together.
  9. Heat oil in a deep-sided pot until it reaches 375° F (190° C).
  10. Put the flour in a shallow bowl. Beat the remaining eggs in a second bowl. Add breadcrumbs to a third bowl. Season all with salt and pepper.
  11. Dip each ball first in flour, then in egg, then dredge in breadcrumbs.
  12. Fry the breaded balls in batches until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
  13. Serve hot with Tomato Chutney, garnish with basil and grated pecorino. Enjoy! 

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