Pimento Cheese Arancini Recipe

Prepare stock

Keep the stock warm in a saucepan over low heat so you can add hot liquid to the rice while cooking.

Sauté aromatics

In a heavy saucepan over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the finely diced onion and cook, stirring, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the arborio rice to the pan and stir to coat the grains in the fat. Cook 1–2 minutes until the edges of the grains look translucent.

Deglaze with wine

If using, pour in the 1/2 cup white wine and stir until almost fully absorbed.

Cook risotto

Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue until rice is tender but still has a slight bite (al dente), about 18–20 minutes and using about 4 cups of stock.

Finish and cool

Once the rice is cooked, remove from heat and stir in 1 tablespoon butter, 1/2 cup grated Parmesan, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread the risotto in a shallow rimmed tray or baking sheet to cool quickly to room temperature (about 20–30 minutes) — this helps it firm up for shaping. For best results chill in refrigerator at least 30 minutes until firm.

In a medium bowl, combine 4 oz softened cream cheese and 2 tablespoons mayonnaise until smooth using a fork or small whisk.

Stir in 1 cup shredded sharp cheddar, 3 tablespoons finely chopped pimentos, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (if using), and 1/4 teaspoon each salt and pepper. Mix until evenly distributed. Taste and adjust seasoning. Chill briefly if too soft to handle (about 10–15 minutes).

Portion risotto

With chilled risotto, scoop about 2 tablespoons (roughly a golf-ball size) of risotto for each arancini. Wet your hands with water to prevent sticking.

Fill

Flatten each risotto portion in your palm into a small disk, place about 1 heaping teaspoon of the pimento cheese filling in the center, then mold the rice around the filling to form a compact ball, approximately 1.5–2 inches diameter. Ensure the filling is fully enclosed. Repeat until all risotto and filling are used (should make about 16–20 arancini).

Prepare breading station

Set up three shallow bowls: one with 1 cup all-purpose flour, one with the 2 beaten eggs mixed with 2 tablespoons cold water (whisked), and one with 2 cups breadcrumbs. Season breadcrumbs lightly with a pinch of salt and pepper if desired.

Coat balls: Working in batches, roll each rice ball in flour, shaking off excess, then dip into the egg wash to coat thoroughly, and finally roll in breadcrumbs pressing gently to adhere. For a thicker, crunchier crust, double-dip: return to egg and breadcrumbs once more.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches and heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or breadcrumb into the oil — it should sizzle and brown in about 45–60 seconds.

Fry arancini

Fry the arancini in batches—do not overcrowd the pot—for 2.5–4 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Finish

While still warm, sprinkle lightly with 1/2 teaspoon kosher salt. Allow to rest 2–3 minutes so filling becomes melty but not so long that they cool completely.

Arrange arancini on a serving platter. Garnish with chopped fresh chives and serve with spicy mayo, hot honey, or your preferred dipping sauce on the side.