- Canola oil, for frying
- 4 eggs
- 2 cups leftover risotto
- Pinch of red pepper flakes
- 1 tsp. finely chopped fresh thyme
- Salt and pepper
- 2 cups seasoned breadcrumbs, divided
- 4 oz of Cello Fontal Wedge, cut into ½-inch cubes
- Truffle honey, for serving
This Sicilian staple looks and tastes like it took hours to prep, but you can whip it together in around 30 minutes when you use leftover risotto. Our creamy Cello Fontal Wedge and delicious truffle honey drizzle blend with fresh thyme and red pepper flakes to strike a balance between sweetness and spice that makes a decadent dish your guests are sure to devour.
Pro-tip to help you cheese even more confidently: make sure to salt them while they are still hot!
- Pour canola oil into a heavy-bottomed pot, heat to 350°.
- In a large bowl, combine 2 lightly beaten eggs, risotto, red pepper flakes, thyme, salt, pepper, and ½ the breadcrumbs.
- With approximately 2 tablespoons of the mixture, form a ball about 1½ inches in diameter. Press in the center to indent, then insert a cube of fontal cheese. Fold the risotto mixture to enclose the cube. Continue with the entire mixture.
- Beat remaining 2 eggs in a separate bowl.
- Pour remaining breadcrumbs in a separate bowl.
- Roll the balls in egg, then coat in breadcrumbs and place on a parchment-lined baking sheet.
- Add the rice balls to the hot oil and cook for about 3-5 minutes or until golden.
- Place cooked arancini on a paper towel-lined plate and salt while still hot.
- Drizzle arancini with truffle honey to serve.