Smoke Gouda Arancini Recipe

Prepare stock

Warm the stock in a saucepan and keep it at a gentle simmer. You'll be ladling hot stock into the rice — do not use cold stock.

Sweat aromatics

In a wide sauté pan over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 5–6 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 with oil and butter. Cook for 1–2 minutes until the edges of the rice look translucent.

Deglaze

Pour in the white wine and simmer, stirring, until the wine is almost fully absorbed.

Cook risotto

Begin adding the hot stock one ladle at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next ladle. Continue for 18–22 minutes until the rice is tender but still holds its shape and the mixture is thick and slightly loose (not dry). You may not need all 6 cups.

Finish risotto

Remove the pan from the heat. Stir in remaining 2 tablespoons butter and the grated Parmesan until melted and combined. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Spread the risotto on a baking sheet or shallow tray to cool quickly to room temperature — this prevents the filling from melting out. Cover and refrigerate at least 1 hour (or overnight) until firm.

While the risotto chills, prepare the filling by cutting smoked Gouda into 1/2-inch cubes. If your pesto is thick, transfer into a piping bag or small zip-top bag with the corner snipped so you can portion it easily. Chill the cheese and keep pesto refrigerated until assembly.

Prepare breading stations

Set up three shallow bowls: one with the flour, one with the beaten eggs mixed with 2 tablespoons cold water, and one with the breadcrumbs mixed with the optional cornmeal and 1/2 teaspoon salt. Place them in assembly order near your work surface. Line a baking sheet with parchment for finished arancini.

Portion risotto

Using wet hands (to prevent sticking), scoop about 2 tablespoons of chilled risotto per arancino (this recipe yields approximately 18–22 pieces depending on size). Flatten the risotto into a small disc in your palm.

Add filling

Place a cube of smoked Gouda in the center of the disc and add about 1 teaspoon of pesto on top of the cheese. Carefully fold the risotto around the filling, sealing the edges and shaping into a compact ball (about 1.5–2 inches diameter). Repeat and place each formed ball on the prepared baking sheet.

Breading

Working in batches, roll each ball first in flour (shake off excess), then dip into the egg wash, allowing excess to drip off, and finally coat thoroughly with breadcrumbs. For extra-crispy shells, double-coat: return the breadcrumbed arancini briefly to the egg wash and breadcrumbs again. Place breaded arancini back on the baking sheet and refrigerate for 15–20 minutes to help set the coating.

Heat oil

Pour vegetable oil into a deep sauté pan or pot to a depth of about 1.5–2 inches (or use a deep-fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds.

Fry arancini

Work in small batches to avoid crowding. Fry the arancini, turning gently, until evenly golden-brown, about 3–4 minutes per batch depending on size. Use a slotted spoon to transfer to a cooling rack or paper towel-lined tray to drain. Sprinkle lightly with a pinch of salt while hot.

Finish & serve

Let the arancini rest 2–3 minutes so the cheese sets slightly. Serve warm with extra pesto or marinara for dipping, garnish with fresh basil leaves and lemon wedges if using.