Three Cheese Arancini
- 500g arborio rice
- 4 tbsp olive oil
- 2 small onions finely diced
- 2 garlic cloves finely chopped
- 1/2 cup of white wine (can be substituted with plain water)
- 3 chicken stock cubes crumbled
- The kettle filled with water and boiled
- 1/2 cup parmesan cheese grated
- 1/2 cup mozzarella grated
- 1 tbsp unsalted butter
- Salt and pepper to taste
Coating and filling ingredients
- 2 cups panko breadcrumbs
- 1 cup flour
- 4-6 scrambled eggs (depending on their size, start with 4)
- Canola oil for frying (you will need at least 1L to be able to shallow fry)
- 24 1cm x 1cm cubes of tasty cheese (to stuff into your arancini)
- Salt to season
Makes approximately 24 arancini balls
- Heat olive oil on medium-high heat in a medium sized pot.
- Add onions and garlic, cook for 3 minutes, stirring continually until softened.
- Add rice, cook 1 minute, continuing to stir until rice becomes slightly translucent.
- Add white wine (or water if not using wine), stir 1 minute until the wine has evaporated.
- Add in 3 chicken stock cubes crumbled along with 1 cup of water from the kettle. Continue stirring, allowing the water to evaporate.
- Continue this process of stirring and adding water for 20 minutes or until the rice is cooked to your liking (you may need to reboil the kettle during this time).
- Continue trying the rice as you cook it, once it is soft, it is ready!
- Remove the rice from the heat, stir through the butter, mozzarella and parmesan.
- Season with salt and pepper to taste.
- Allow the mixture to cool. You can leave it overnight in the fridge or transfer to a few small bowls to speed up the cooling process.
Making Your Arancini
- Your rice mixture will be sticky, if it’s too hard to handle, wet your hands slightly. It will make it easier to roll the arancini.
- Roll the mixture into golf size balls, push the cubes of tasty cheese into the centre, taking care to close the gap. You want the cheese fully encased in the rice mixture.
- Roll each rice ball in flour, followed by the egg mixture and finally into the breadcrumbs.
- I like to use baking paper underneath my flour and breadcrumbs. It makes clean up fast and you can lift the baking paper to help you coat each of the arancini.
- Heat the canola oil on medium heat. Fry the balls for 8 minutes, continually turning or until they are golden brown all over.
- Drain on paper towel, season with salt.
You can serve these immediately or make them up to 3 days ahead. I pop them in the fridge after frying and then heat them the day of serving in a preheated oven at 200c for 10-15 minutes.
They can also be frozen, thawed and heated the same way as above.
I served mine with a store bought tomato relish.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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