If you like risotto, you’ll love our easy risotto recipe and our low-carb spinach lemon cauliflower rice risotto! We won’t pull the wool over your eyes and pretend this arancini recipe is easy. These homemade cheese arancini take some work, and they can get a bit messy. We like to think of it as a labor of love, and it’s well worth it in the end. If we can make them, you can too! Serve these cheesy arancini balls right away with a side of marinara sauce. They make a delicious appetizer or snack, but if you pair them with a salad or soup they’re wonderful as a light meal. Arancini are Italian rice balls stuffed with fillings such as ragù, cheese, and vegetables. They’re coated in a light layer of breadcrumbs and then deep-fried until golden. They’re a staple in Sicilian cuisine and their shape and fillings vary based on the region. They’re a popular snack that can be found year-round in Sicily, and on Italian menus around the world. Here’s everything you need to make this delicious cheesy arancini recipe:
Chicken stock – we always have some of our homemade chicken stock on hand so that’s what we use, but you can also use a store-bought broth. Just keep in mind the quality of the broth you use makes a big difference in the overall flavor of the arancini. Olive oil + butter – olive oil and butter add rich flavor and creaminess to the risotto. Onion + garlic – for that classic aromatic flavor base. Arborio rice – make sure to use arborio rice, and not another rice variety. Arborio rice has a high starch content which helps make it sticky so you can form it into balls. Dry white wine – white wine lends flavor and adds acidity which can help balance out risotto’s inherent richness. If needed, you can use extra chicken stock instead. Parmesan cheese – risotto is traditionally made with parmesan cheese, stirred in at the end of cooking adding a salty, nutty flavor. Parmigiano-Reggiano is usually our first choice. Sea salt + black pepper Boursin cheese – Boursin cheese is soft, creamy, and flavorful. It melts really nicely inside these risotto balls. We use the garlic and fine herb flavor, but you can use any flavor you like. All-purpose flour – we use all-purpose flour as part of the breading mixture. Use a 1:1 gluten-free blend if needed. Eggs – eggs act like sticky glue to attach all the breadcrumbs to the rice balls. Panko breadcrumbs – panko breadcrumbs are extra crispy which is why we love them for this recipe. Use gluten-free if needed. Vegetable oil – we use a simple vegetable oil for frying the arancini.
You’ll still need a bit of time and patience, but here are a few tips that help make the process more smooth:
Make a double batch of the risotto. Enjoy some for dinner, and use the rest to make the arancini tomorrow. Two birds, one stone! The process of rolling the rice can get pretty sticky, but keeping your hands moist with a little water helps. To save time, you can make these up to three days ahead. Just pop them in your fridge and then reheat them in the oven. They freeze really well, so make extra and store them in your freezer for your next party!
Arancini are typically served as an antipasto or appetizer with marinara sauce. Paired with a salad or a soup, these delectable rice balls can easily be enjoyed as a light meal. Or opt for a feast and serve them with porchetta. Skip the fork, because this is finger food at its best!
Italian sides to serve with this arancini recipe
Italian Sausage Soup Asparagus Salad with Balsamic Glaze Roasted Eggplant Soup
Did you make this?
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