Crispy on the outside, creamy and cheesy on the inside, arancini are the perfect indulgent treat. Originating from Sicily, these stuffed rice balls are traditionally made with risotto, coated in breadcrumbs, and fried to golden perfection. In this recipe, we’re giving arancini a local twist with the rich, nutty flavour of Cornish Gouda and the smoky delight of bacon.
Whether you’re hosting a dinner party, looking for a comforting snack, or need an impressive appetiser, these arancini will steal the show.
*Ingredients
For the risotto:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 200g Arborio rice
- 100ml dry white wine
- 600ml chicken or vegetable stock, kept warm
- 50g grated Cornish Gouda
- 1 tbsp unsalted butter
- Salt and pepper, to taste
For the filling:
- 100g Cornish Gouda, cut into small cubes
- 100g smoked bacon, cooked until crispy and chopped
For assembly:
- 2 large eggs, beaten
- 100g plain flour
- 150g Sourdough blended into breadcrumbs
- Vegetable oil, for frying
Method
Make the Risotto
1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the Arborio rice and cook for 1–2 minutes, stirring to coat the grains in oil.
4. Pour in the white wine and cook until it has evaporated.
5. Gradually add the warm stock, one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. This process will take about 18–20 minutes.
6. Once the rice is tender and creamy, stir in the grated Cornish Gouda, butter, and season with salt and pepper. Let the risotto cool completely before proceeding (this step can be done ahead of time).
2. Assemble the Arancini
1. Take a tablespoon of the cooled risotto and flatten it slightly in your hand. Place a cube of Cornish Gouda and a small amount of bacon in the center.
2. Carefully shape the risotto around the filling to form a ball. Repeat until all the risotto is used.
3. Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Roll each rice ball in the flour, then coat in egg, and finally cover with breadcrumbs.
Fry to Perfection
1. Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Test the oil by dropping in a small piece of bread; it should sizzle and turn golden in 30 seconds.
2. Fry the arancini in batches, being careful not to overcrowd the pan. Cook for 3–4 minutes, or until golden brown and crispy.
3. Remove and drain on a plate lined with kitchen paper.
Serve and Enjoy
These arancini are best enjoyed warm, with the cheese melting in the center. Pair them with a fresh green salad or a simple tomato dipping sauce for a delicious contrast.
Tips for Success
Make Ahead:Prepare the risotto and shape the arancini in advance. Store them in the fridge for up to a day before frying.
Bake Instead: For a lighter option, bake the arancini in a preheated oven at 200°C (400°F) for 20–25 minutes, turning halfway through.
Get Creative: Swap Cornish Gouda and bacon for your favourite cheese and protein, or add herbs and spices to the breadcrumbs for extra flavour.
Enjoy this indulgent yet comforting dish, where Sicilian tradition meets the rich flavours of Cornwall!