Chilli Cheese Arancini
A perfect party appetiser featuring creamy risotto and spiced cheese coated in a panko crumb.
How long will it take?
1 hour 10 minutes
What’s the serving size?
Serves 12
What do I need?
For the Risotto
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 small brown onions, finely diced
- 3 cups Arborio rice
- 1 cup dry white wine
- 7 cups chicken or vegetable stock
- 2 cups milk
For the Chilli Cheese
- 2 eggs
- 2 cups cheddar cheese
- 225 g cream cheese
- ½ cup mayonnaise
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp onion powder
- 2 jalapenos, seeded and very finely diced
- 2 small red chillis, seeded and very finely diced
For the Crumb
- 1 cup flour
- 6 eggs, beaten
- 4 cups panko breadcrumbs
- 1 tsp salt
- Pinch of black pepper
- Vegetable oil
How do I make it?
- Preheat oven to 180C.
- In an oven-proof casserole dish, melt butter over medium heat. Add onion and garlic and cook for 5 minutes or until soft. Add rice and cook until it becomes translucent, then add wine and increase heat to medium-high. Cook until all the liquid has evaporated.
- Add stock and milk and bring to a simmer, cover and transfer to oven. Bake for 30 minutes or until all liquid is absorbed and rice is tender. Remove from oven and allow to cool.
- Combine Chilli Cheese ingredients in a bowl. Add Chill Cheese mix to the cooled rice and mix to combine. Cover and place in the fridge for at least 2 hours, preferably overnight.
- Make the coating by mixing together flour, salt and pepper in a shallow bowl. Put eggs in a second bowl and panko crumbs in a third bowl.
- Scoop out large spoonfuls of the rice mixture and roll them into balls. Coat the balls in the flour mix, then the eggs and then the crumbs.
- Cook balls by adding vegetable oil to a frying pan to a depth of about 2.5 centimetres. Heat oil over medium-high heat. Cook balls in the oil in batches, turning frequently so that they cook evenly. Remove when they are a deep golden brown. Drain on paper towel.
