Fontina, Roasted Garlic and Goat Cheese Arancini

Instead of focusing on the fact that it’s Monday, I’m going to rewind back to the memory of fried, cheesy, carb-a-vicious bites that we enjoyed on Saturday evening.  I’ve been obsessed with making arancini for quite some time and after making some this past weekend I’m even more obsessed.

Arancini is basically fried balls of risotto.  And they are amazing.

I made basic risotto a couple of days before we planned to make the arancini.  The basic risotto wasn’t anything fancy but I went ahead and stirred in the parmesan cheese while it was warm to ensure that every bite included sharp parmesan.

To the cooled risotto we added an egg (as a binder), goat cheese for tang, roasted garlic and bread crumbs.  Once rolled into a ball, a piece of fontina was stuffed into the ball and then rolled in more panko.  Once all the balls were formed, they were placed in the freezer for about 30 minutes.

Once chilled, it was time to fry ’em.  The oil was brought to about 350 degrees before frying in batches of three.

The end result was nothing short of amazing.


I served the arancini was store bough marinara sauce that I warmed on the stove-top.


I can’t even.

Crispy and crunchy on the outside, tender and extra cheesy on the inside.

And the only thing that made them even better, a glass of bubbles.

Because bubbles goes with everything.


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