Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but became marbled with greenish-blue mold only in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy.
- 2 cup Cooked short-grain rice
- 200 g Gorgonzola
- 2 Eggs, medium
- 1 cup Fresh bread crumbs
- Vegetable oil for deep frying
- Beat eggs lightly with chopsticks until they are just combined. Gently stir in rice until thoroughly incorporated, taking care not to mash the rice. Dice the Gorgonzola.
- Scoop up 1 soupspoon of the rice mixture, place a cube of Gorgonzola in the center and top with another spoon of rice. Form into a ball with your hands and roll them in bread crumbs. Refrigerate them for 30 minutes.
- Heat the oil in a deep pan until hot. Fry the rice balls 5 at a time, about 5 minutes until they've turn golden brown. Serve immediately on a bed of salad.