Smoked Gouda Arancini Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a saucepan, heat the vegetable broth until simmering. In a separate large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in Arborio rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. Continue until rice is creamy and al dente, about 18-20 minutes. Remove from heat.

2. 2

   Mix in Cheeses and Chill

   Once the risotto is cooked, stir in the cubed smoked Gouda and grated Parmesan cheese. Season with salt and black pepper. Spread the risotto on a baking sheet and let it cool for at least 30 minutes, until firm.

3. 3

   Form the Arancini

   Once the risotto has cooled, take a small amount of the mixture, place a piece of smoked Gouda in the center, and roll into a ball about the size of a golf ball. Repeat until all the mixture is used.

4. 4

   Coat the Arancini

   Set up a breading station: place flour in one bowl, beaten egg in another, and breadcrumbs in a third. Roll each arancini ball in flour, dip in egg, and then coat with breadcrumbs.

5. 5

   Fry the Arancini

   In a deep pot, heat olive oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.

6. 6

   Serve

   Serve the smoked Gouda arancini hot, with marinara sauce on the side for dipping.