A dark grey bowl with ornate details, with golden  double cheese arancini balls in tomato sauce, all sitting on a dark wood table top, surrounded by flowers, a cast iron pan, and additional plates and serving of arancini balls.

Double Cheese Arancini

Everyday Delicious
Serving Time Icon 25 min/1 hr
Serves Number Icon Yields 8

These cheese-filled rice balls are a wonderful first course or fun and different side dish.

Prep 15 min

Cook 25 min

Chill 1 hr

Ingredients

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Method

Step 1

In a small saucepan, heat broth and salt over medium heat; keep warm.


Step 2

In another saucepan, melt butter over medium heat. Toast rice lightly and start ladling broth into saucepan until absorbed. Stirring occasionally, continue to add broth for about 20 minutes or until all the broth is used and rice is tender. Scrape rice into a large bowl to cool.


Step 3

In a small bowl, combine fruilano, walnuts, (if using), and parsley.

 

Step 4

Stir egg, parmesan, and half of the breadcrumbs into the rice. Dampen your hands and divide rice into 8 mounds and roll each into a ball. Make a hole in each and stuff with some of the cheese mixture. Roll back into a ball. Cover and refrigerate for 1 hour. 

Make-ahead: can be refrigerated for up to 1 day.


Step 5

Heat oil in large, deep saucepan or deep fryer to 360°F (182°C).

 

Step 6

Roll balls into remaining breadcrumbs. Fry rice balls in batches for about 3 minutes or until golden. Remove with slotted spoon to paper towel-lined plate.
 

Step 7

Serve arancini with pasta sauce and sprinkle with basil.

Nutritional Information

One Serving 1/8 Recipe

Calories 340
Protein 7 g
Carbohydrates 22 g
Fat 25 g
Fibre 2 g
Sodium 790 mg
Calcium 128 mg
Savour Ontario Kitchen
Written by

Savour Ontario Kitchen