Patrick Oconnell
Goat cheese arancini is a type of arancini, which is a deep-fried ball of risotto. Arancini can be served as an appetizer or as an evening canape. Goat cheese arancini can be served with goat cheese fonduta and pomegranate seeds, or with roasted garlic and fontina.
| Characteristics | Values |
|---|---|
| Ingredients | Goat cheese, risotto/rice, breadcrumbs, eggs, olive oil, onion, garlic, wine, carrot, chicken stock, parmesan, butter, mint, salt, pepper, pomegranate seeds |
| Preparation | Risotto/rice is cooked with other ingredients, then formed into balls with goat cheese inside, coated in breadcrumbs, and fried |
| Serving Suggestions | Served as an appetizer or evening canape, can be served with a dipping sauce |
| Taste | Crispy and crunchy on the outside, melted cheese on the inside |
| Recipe Origin | Inspired by Vallozzi's arancini, created for the holiday season |
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What You'll Learn
Goat cheese arancini balls recipe
Goat cheese arancini are deep-fried risotto balls. Arancini are a traditional Italian street food, often stuffed with ragu, ham in béchamel, peas, or mozzarella.
Ingredients:
- 1/2 cup fresh grated Parmigiano Reggiano
- 1 large egg, lightly beaten
- 4 oz Celebrity Truffled Goat Cheese
- Salt and pepper
- 1/2 cup flour
- 1 large egg
- 2 cups seasoned panko
- Vegetable oil for frying
- Marinara sauce for serving
- Butter
- Onion
- Garlic
- Rice
- Chicken stock
- Parsley
- Breadcrumbs
- Cream
Method:
- Prepare the rice according to the package instructions and allow it to cool completely.
- In a medium saute pan, melt butter over medium heat. Add onion and garlic. Cook until fragrant, about two minutes.
- Add rice, stir to combine, and cook for another two minutes.
- Add 1/2 cup of hot chicken stock, stirring until almost absorbed. Repeat until all stock is gone. Season with salt and pepper after every other addition.
- Spread the mixture onto a baking sheet to cool.
- Once the mixture has completely cooled, transfer it to a mixing bowl. Add cheese, egg, parsley, and 1/4 cup breadcrumbs. Season with salt and pepper.
- Form the mixture into 1 1/2 inch balls.
- Add the remaining breadcrumbs to a small bowl and season with salt and pepper.
- Coat the arancini in the breadcrumbs.
- Heat about two inches of oil in a large heavy pot to 350 degrees. Fry the arancini in batches. Drain on a paper towel.
- In a small saucepan, heat cream and goat cheese over medium-low heat, stirring occasionally until the cheese is melted.
- Gently stir through the goat's cheese and mint. Season with salt and pepper.
- Roll the mixture into 20 even-sized balls.
- Dip the balls in egg and breadcrumbs, then set aside in the fridge until ready to cook.
- Three-quarters fill a medium-size pot with oil. Heat until a small piece of bread dropped in will float to the surface.
- Cook the arancini balls a few at a time. They will take 3 to 4 minutes or until crispy and golden.
- Serve hot with garlic aioli or marinara sauce.
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Pomegranate arancini with goat cheese fonduta
Ingredients
- 1 cup of hot chicken stock
- Salt and pepper
- 1 cup of rice
- 1/4 cup of breadcrumbs
- 1 egg
- Parsley
- Pomegranate seeds
- Cream
- Goat cheese
- Butter
- Onion
- Garlic
Method
First, make the risotto by melting butter in a pan and adding onion and garlic. Cook for two minutes, then add the rice and cook for another two minutes. Next, add the chicken stock gradually, stirring until absorbed. Season with salt and pepper. Once the mixture is creamy and the rice is tender, spread it onto a baking sheet to cool.
Once the risotto is cool, transfer it to a mixing bowl and add the cheese, egg, parsley, pomegranate seeds, and breadcrumbs. Season with salt and pepper and form into 1 1/2-inch balls. Coat the arancini in the remaining breadcrumbs and fry in batches. Drain on a paper towel.
For the goat cheese fonduta, heat cream and goat cheese in a saucepan over medium-low heat, stirring until the cheese is melted. Season with salt and pepper.
Serve the arancini with the goat cheese fonduta and enjoy!
Tips and Variations
- You can stuff the arancini with goat cheese or serve it as a dipping sauce.
- If you want to stuff the arancini, form the risotto into balls and press a marble-sized piece of goat cheese into the centre before coating in breadcrumbs and frying.
- You can also make a balsamic glaze to serve with the arancini.
- If you have leftover risotto, you can use it to make arancini.
- You can also bake the arancini instead of frying them.
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Fontina, roasted garlic and goat cheese arancini
Arancini are deep-fried risotto balls. They are a fancy appetizer, and even fancier when made with goat cheese.
Fontina, roasted garlic, and goat cheese arancini are a delicious combination of flavours and textures. The outside is a crispy, crunchy coating of breadcrumbs, while the inside is a mouthwatering mix of melted cheese, rice, and roasted garlic, with a gooey centre of fontina cheese.
To make this variety of arancini, you will need:
- 2 cups cooled risotto
- 1 head of garlic
- 1 large egg, lightly beaten
- 8 ounces of fontina cheese, cut into cubes
- 4 ounces of goat cheese, crumbled
- 2 tablespoons of finely grated parmesan cheese
- A pinch of salt and pepper
- 2 cups of seasoned breadcrumbs
- Vegetable oil for frying
- Marinara sauce for serving
First, roast the garlic. Slice the top off a head of garlic to expose the cloves. Drizzle the top with olive oil, wrap the bulb in foil, and roast for 45-60 minutes at 350 degrees Fahrenheit. The cloves should be caramelized and golden. Cool the risotto by spreading it on a baking sheet, or storing it overnight in the fridge. In a large bowl, mix the cooled risotto, roasted garlic, egg, goat cheese, parmesan, salt, pepper, and about half a cup of breadcrumbs. Form the mixture into 1-inch balls, and push a cube or two of fontina cheese into the centre of each ball, sealing it inside. Roll the balls in the remaining breadcrumbs and place them on a baking sheet. Freeze the rice balls for 30 minutes. Heat about 1-2 inches of oil in a large pot to between 325-350 degrees Fahrenheit. Fry 2-3 rice balls at a time, for about 3-4 minutes per side, or until golden. Drain on a paper towel and serve immediately with grated parmesan and marinara sauce.
Fontina, roasted garlic, and goat cheese arancini are a delicious and indulgent treat, perfect as an appetizer or holiday treat.
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How to serve goat cheese arancini
Goat cheese arancini are deep-fried risotto balls with a crispy, crunchy coating of breadcrumbs. They are a perfect appetizer or evening canape and can be served with a goat cheese fonduta and pomegranate seeds.
If you are serving them as an hors d'oeuvre, place a little bowl of sauce in the middle of the arancini so people can dip them as they please. If you sauce them before or set them in the sauce, they will get soggy.
To make the goat cheese arancini, start by making the risotto. Heat oil in a heavy-based pot and add onion and garlic. Cook for 2-3 minutes until soft but not brown. Add the rice and toast in the oil for 2 minutes. Add wine and allow it to be absorbed. Stir through the carrot. 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. Stir through the parmesan and butter. Place the risotto in a bowl, cover, and allow to cool completely.
Once the risotto is cool, gently stir through the goat's cheese and mint. Roll the risotto into 1 1/2- to 2-inch mounds. Place a marble-sized chunk of goat cheese on each mound. Press the cheese chunks into the mounds, then roll the mounds around the cheese, creating balls. Coat the arancini in breadcrumbs. Fry the arancini in batches in a medium saucepan over medium heat, turning occasionally, until evenly golden brown. Drain on paper towels and serve hot.
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Goat cheese arancini as an appetizer
Goat cheese arancini is a delicious appetizer that is perfect for any occasion. These tasty arancini balls are made with a combination of goat cheese and rice, creating a creamy and crunchy texture that is sure to impress your guests. The process of making goat cheese arancini is straightforward and can be a fun project for a day spent indoors.
To make the arancini, you'll start by making a risotto. Heat some olive oil in a pot and add chopped onion and garlic, cooking until soft. Then, add arborio rice and toast it in the oil before adding white wine and allowing it to be absorbed. Next, stir in grated carrot and hot chicken stock, a little at a time, until all the stock is absorbed and the rice is cooked. Don't forget to season with salt and pepper! Once the risotto is done, stir in some butter and parmesan cheese for extra flavour.
After the risotto has cooled completely, it's time to add the star ingredient: goat cheese! Crumble or roll the goat cheese into small chunks and gently stir it into the risotto mixture. You can also add chopped mint at this stage for a refreshing twist. Now, it's time to form the arancini balls. Take a small amount of the risotto mixture and roll it into a ball, making sure to press a chunk of goat cheese into the centre of each ball. This way, when the arancini is fried, you get a delicious, gooey centre.
The final step is to coat the arancini balls in breadcrumbs and fry them in batches until they are golden brown. Drain them on paper towels and serve them hot. For an extra special touch, serve the arancini with a goat cheese fonduta and pomegranate seeds on the side. Your guests will be sure to devour these mouthwatering appetizers!
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Frequently asked questions
Goat cheese arancini are deep-fried risotto balls with goat cheese. They can be served as an appetizer or evening canape.
You will need the following ingredients: goat cheese, risotto rice, eggs, breadcrumbs, olive oil, onion, garlic, wine, carrot, chicken stock, butter, parmesan, and seasoning.
First, cook the risotto by frying the onion and garlic, then adding the rice, wine, and stock. Once the risotto is cooked, stir in the cheese and any other desired ingredients (such as roasted garlic or pomegranate seeds), then form the mixture into balls. Finally, coat the balls in breadcrumbs and fry until golden.
Yes, you can bake them instead.
You can find a full recipe online, including measurements and step-by-step instructions.
