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These classic Italian fried rice balls make great bar snacks or appetizers.


For Risotto:

1 1/4 cups fresh corn

1/2 cup Ready-Set-Serve Diced Onions

3 Tbsp. olive oil

3/4 cup Arborio rice

1/2 cup white wine

4-5 cups vegetable stock, hot

Tbsp. Parmesan cheese, grated

For Arancini:

2 eggs, beaten

2 cups bread crumbs

3 oz. sharp Cheddar cheese (cubed)

Kosher salt and freshly cracked black pepper, to season

Canola oil for frying


Heat 1 Tbsp. olive oil in skillet; add corn and cook until soft, then reserve. Heat remaining 2 Tbsp. oil in skillet; when hot, add onion and cook until translucent. Add rice and cook for one more minute. Add white wine and cook on medium until nearly gone; continue to add stock one cup at a time while stirring until liquid cooks off. When all liquid is incorporated and rice is tender (approximately 30 minutes), stir in Parmesan cheese, salt, and pepper. Chill this mixture.

To make arancini, form small balls of the risotto mixture with your hands. Fit one small cheese cube in the center of each ball. Roll each ball in egg, then breadcrumbs. Fry in small batches until balls are golden brown.

Serve with salsa of fresh corn, diced tomatoes, and chopped cilantro.