Appetizers & Side Dishes
Cheddar Cheese Arancini
Prep Time: 30 min | Cook Time: 20 min | Servings: 8 | Calories: 496
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Prep Time
30 min
Cook Time
20 min
Servings
8
Calories
496
Arancini are an Italian classic, but the original recipe is so open to interpretation that we couldn’t resist putting a twist on the familiar taste by adding hearty mushrooms and Sargento® Shredded Mild Cheddar Cheese - Traditional Cut. These fried balls of cheesy goodness make fantastic appetizers for anything from large holiday parties to intimate get-togethers.
Ingredients
- 2 qts. low sodium chicken stock
- 2 Tbsp. unsalted butter
- ½ cup minced onion
- 1 cup (1/2 lb.) arborio rice
- ½ cup dry white wine
- 1 ½ cups canned or fresh cooked mushrooms, chopped
- 1 3/4 cups (7 oz.) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut
- 3 Tbsp. chopped chives
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 2 Tbsp. canola oil, divided
Directions
- Pour chicken stock into saucepan and warm over medium-low heat. In separate saucepan, add butter and onions and cook over medium-high heat until translucent and tender, about 4-5 minutes. Add rice and stir an additional 1-2 minutes. Add wine and cook until dry, about 1 minute.
- In small increments, begin to add chicken stock as you continue stirring the rice constantly. As the stock absorbs, continue adding more until all of the chicken stock is absorbed and rice is tender, about 15-20 minutes. Remove from heat.
- Off of the heat, add mushrooms, cheese and chives. Spread the mixture thinly onto cookie sheet and allow to cool. In three separate bowls, place flour, beaten eggs and breadcrumbs. Once the rice mixture is cool, form golf-sized balls* and dip each into the flour, eggs and breadcrumbs. Place the coated rice balls on a separate cookie sheet lined with wax paper. Loosely wrap and refrigerate for at least 1 hour to set; can be stored up to 12 hours.
- Heat 1 Tbsp. oil in large non-stick skillet over medium heat. Cook half the rice balls until browned on all sides. Repeat.
