Lemon Herb Arancini Recipe

Prepare the Risotto

Cook lemon herb risotto according to package instructions or your preferred recipe and allow it to cool completely.

Form the Arancini

Once the risotto is cooled, take about 2 tablespoons of risotto in your hands, flatten slightly, and place a small cube of smoked gouda in the center. Form the risotto around the cheese, rolling it into a ball. Repeat until all risotto is used.

Breading the Arancini

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each arancini ball in flour, dip in the egg, and then coat with breadcrumbs.

Fry the Arancini

In a deep pot, heat vegetable oil over medium heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Serve

Serve warm with arrabiata sauce for dipping, garnished with fresh basil.