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Cheddar Cheese Arancini

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INGREDIENTS

  • 3 Tbsp. chopped chives
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 2 Tbsp. canola oil, divided
 

DIRECTIONS

  • 1

    Pour chicken stock into a saucepan and warm over medium-low heat. In a separate saucepan, add butter and onions and cook over medium-high heat until translucent and tender, about 4-5 minutes. Add rice and stir for an additional 1-2 minutes. Add wine and cook until dry, about 1 minute.

  • 2

    In small increments, begin to add the 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 the rice is tender, about 15-20 minutes. Remove from heat.

  • 3

    Off of the heat, add cooked mushrooms, cheese and chives. Spread the mixture thinly onto a 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.

  • 4

    Heat 1 Tbsp. oil in large non-stick skillet over medium heat. Cook half the rice balls until browned on all sides. Repeat.

Cheddar Cheese Arancini
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SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 8

HELPFUL HINTS

  • *Or 1-inch balls for 36 appetizers
  • Serving Suggestion: Serve with low-sodium marinara sauce.
 

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 496

Total Fat 19.6g

Saturated Fat 8.1g

Trans Fat 7.2g

Polyunsaturated Fat 2.1g

Cholesterol 85mg

Sodium 592mg

Carbohydrates 57g

Protein 20g

Dietary Fiber 2g

Vitamin A 53%

Vitamin C 5%

Calcium 221%

Iron 3%