Double Cheese Arancini

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

Recipe Details

Prep Time: 15min

Cook Time: 25min

Chill Time: 1hr

Yields: 8


  • 2 1/4 cups (560 mL) vegetable broth
  • 1/4 tsp (1 mL) salt
  • 2 tbsp (30 mL) butter
  • 1/2 cup (125 mL) arborio rice
  • 1/2 cup (125 mL) shredded fruilano or provolone cheese
  • 1 tbsp (15 mL) finely chopped, toasted walnuts (optional)
  • 1 tbsp (15 mL) chopped fresh parsley


Step One:

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

Step Two:

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 Three:

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

Step Four:

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 Five:

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

Step Six:

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 Seven:

Serve arancini with pasta sauce and sprinkle with basil.

Nutritional info per serving (1/8th recipe):
340 calories, 7 g protein, 22 g carbohydrates, 25 g fat, 2 g fibre, 790 mg sodium, 128 mg calcium


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Double Cheese Arancini

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