Kamil Perry
If you're looking for a tasty snack or appetiser, look no further than goat cheese arancini balls. Arancini are an Italian snack food, a type of stuffed risotto ball that is breaded and deep-fried. The name comes from the Sicilian word for 'orange', as the balls are reminiscent of oranges in both shape and colour. Goat cheese arancini balls are the perfect combination of melted cheese, rice, roasted garlic, and a crispy crunchy coating of breadcrumbs. They can be served as a side dish or as an evening canape, and can be paired with a variety of dipping sauces such as marinara, blue cheese, or truffle and aioli.
How to cook goat cheese arancini balls
| Characteristics | Values |
|---|---|
| Ingredients | 2 Tbsp olive oil, 1 onion, 2 cloves garlic, 1 cup arborio rice, ½ cup white wine, 2 cups grated carrot, 1 litre hot chicken stock, ½ cup grated parmesan, 1 Tbsp butter, 120g goat's cheese, ½ cup chopped mint, Salt and pepper to season, 2 eggs, 2 cups breadcrumbs, Oil for cooking |
| Cooking utensils | Heavy-based pot, large 10"-12" frying pan, baking sheet, parchment paper, saucepan |
| Cooking instructions | Heat oil in a pot, add onion and garlic, cook for 2-3 minutes until soft, add rice and toast for 2 minutes, add wine and let it absorb, stir in carrot, add hot stock gradually and let it absorb, stir through parmesan and butter, place risotto in a bowl and let it cool, stir through goat's cheese and mint, spread risotto on a baking sheet to cool and dry, preheat oven to 350 degrees F, roast garlic, drizzle with olive oil and wrap in foil, scoop risotto into the palm of your hand, add a scoop of goat's cheese and enclose the risotto around it, fry arancini balls in batches until golden brown, place on a tray lined with paper towels, ladle dipping sauce on a plate and place arancini balls on top, garnish with herbs |
| Serving suggestions | Serve as an appetizer or side dish, with a dipping sauce such as marinara, blue cheese, truffle and aioli, or chutney |
| Storage | Store arancini balls in the freezer and reheat in the oven or air fryer until crispy and heated through |
Explore related products
What You'll Learn
How to make the risotto
To make the risotto, you'll need the following ingredients:
- Arborio rice
- Chicken stock/broth
- White wine
- Lemon juice
- Parmesan cheese
- Extra virgin olive oil
- Roasted garlic
- Salt and pepper to taste
First, heat some olive oil in a heavy-based pot. Add chopped onion and crushed garlic to the pot and cook for 2-3 minutes until soft but not brown. Next, add the rice and toast it in the oil for about 2 minutes. Pour in the white wine and let it be absorbed, then stir through the grated carrot.
Now, start adding the hot chicken stock a cup at a time, allowing it to be absorbed after each addition. Keep doing this until all the stock has been added and the rice is cooked. At this point, the rice should be al dente. Stir in the lemon juice and parmesan cheese, then season with salt and pepper to taste.
To cool the risotto quickly, spread it out on a baking sheet to cool and slightly dry. Alternatively, you can store it overnight in the fridge.
Goat Cheese Mousse: Perfect Pairing Ideas for Your Next Party
You may want to see also
Shaping the arancini balls
Next, you will need to prepare your risotto. Cook the risotto according to your preferred recipe, usually involving chicken or vegetable stock, onion, garlic, and white wine. Allow the risotto to cool completely before proceeding to the next step.
Now, it's time to assemble the arancini balls. Take a spoonful of risotto and place it in the palm of your hand. Flatten and smooth out the risotto into a thin layer. Add a scoop of the goat's cheese mixture (or your chosen filling) onto the centre of the risotto. Carefully enclose the risotto around the filling, forming a tight ball. Make sure there are no gaps or holes, as you want the filling to be completely encapsulated.
Place the formed arancini balls on a parchment paper-lined tray. Repeat this process until you have used up all of your risotto and filling. You can make the arancini balls any size you like, but keep in mind that they will expand slightly during frying, so it's best not to make them too big. You can also freeze any leftover risotto or filling for future use.
Once all your arancini balls are shaped and lined up on the tray, they are almost ready for frying. You can choose to fry them immediately or chill them in the refrigerator for a bit to help them firm up, which will make them easier to handle during the frying process.
Goat Cheese Delights: Creative Combinations for Your Palate
You may want to see also
Frying the arancini balls
Once the oil is hot, you can start frying the arancini balls. Fry in small batches of 4-6 at a time to avoid overcrowding the pan. Fry each batch for approximately 3 minutes, or until they turn a light golden brown color underneath. Gently roll them over and finish cooking. Remove them from the oil and place them on a large tray lined with paper towels to absorb any excess oil. Repeat this process until all the arancini balls are fried.
It is important to note that the oil can be reused up to two times, as the arancini balls are not heavily seasoned and will not taint the oil with flavor. To reuse the oil, cool it down in the pot, line a mesh colander with a single layer of paper towel, and strain the oil. Store it until it is needed again.
If you are not serving the arancini balls immediately, you can keep them warm in the oven at a low temperature for up to 30 minutes. They can also be frozen and reheated in the oven or air fryer until they are heated through and crispy.
Goat Cheese: Out of Fridge, Still Safe to Eat?
You may want to see also
Explore related products
Making the dipping sauce
While the risotto rice and lamb, goat cheese, and herb mixture are cooling, make the dipping sauce. You can make a simple dipping sauce by adding 1 and 1/2 cups of tomato sauce, 2 tablespoons of heavy cream, and 1 teaspoon of red pepper flakes to a saucepan and simmering for 10 minutes, stirring occasionally. You can also add salt and pepper to taste. Cover with a lid and set aside.
If you are looking for other dipping sauce options, you can try marinara sauce, blue cheese sauce, pesto, aioli, or chutney. You can also make a truffle and aioli dip.
Adluh Goat Cheese: A Southern Delicacy Explained
You may want to see also
Storing and reheating
Storing goat cheese arancini balls is a straightforward process. After frying, let the arancini cool to room temperature on a paper towel-lined baking sheet. Once cooled, store the arancini in an airtight container in the refrigerator for up to 3 days.
Reheating arancini is a delicate process as you want to ensure the interior is heated through while retaining the signature crispness of the exterior. Preheat your oven to 350°F (175°C) and place the arancini on a parchment paper-lined baking sheet. Reheat for approximately 10-15 minutes, checking to avoid overcooking.
An air fryer is another option for reheating arancini. Set the air fryer to 350°F (180°C) and place the arancini in the basket, ensuring they are not touching. Reheat for 4-8 minutes, depending on their size.
While freezing is not recommended as it may affect the texture and shape of the arancini, you can freeze uncooked "naked" risotto balls. To do this, prepare the risotto balls up until the dredging process. Place the uncoated risotto balls on a baking sheet and freeze until hard. Then, transfer them to an airtight container and store in the freezer for up to 1 month. When ready to cook, fry the frozen risotto balls directly in hot oil.
Baking Goat Brie Cheese: A Beginner's Guide
You may want to see also
Frequently asked questions
Arancini balls are an Italian snack food, or evening canape, that are basically stuffed risotto balls that are breaded and deep-fried. Goat cheese arancini balls are a spin on the traditional arancini balls, with a creamy goat cheese and herb filling.
You will need the following ingredients:
- Olive oil
- Onion
- Garlic
- Arborio rice
- White wine
- Grated carrot
- Chicken stock
- Parmesan
- Butter
- Goat's cheese
- Mint
- Eggs
- Breadcrumbs
- Salt and pepper
First, heat oil in a heavy-based pot and cook the onion and garlic until soft. Then, add the rice and toast it in the oil before adding the wine and allowing it to be absorbed. Next, stir through the carrot and start adding the hot stock a cup at a time, allowing it to be absorbed after each addition. Continue until all the stock has been added and the rice is cooked. Then, stir through the parmesan and butter, and allow the risotto to cool completely. Finally, gently stir through the goat's cheese and mint, and shape the mixture into balls before coating them in breadcrumbs and frying.
Yes, you can make these arancini balls in advance and freeze them in a zip lock bag. When you're ready to eat them, place them in the oven or air fryer until they're heated through and crispy.
