1. Sauté the mushrooms in a pan with the olive oil until cooked through and there is no liquid in the pan. Stir in the mozzarella and remove from the heat once the cheese has started to melt.
2. Take 100g of the risotto and form a flat patty in your hand. Add 1tbsp of the mushroom mixture to the middle and form into a ball around it. Repeat until you have used all the risotto.
3. Roll each ball in flour, then egg and finally in breadcrumbs.
4. Add some olive oil to a sauté pan and cook each ball until golden all over.
5. Meanwhile, gently heat the cream and Gorgonzola until bubbling and the cheese has melted, stirring occasionally.
6. Stir the lemon zest into the sauce and serve alongside the arancini with some wedges of lemon.

TIP: For a healthier dish, you can also bake the arancini for 30min in a 180ºC oven.