Crispy Boursin Arancini Recipe

Ingredients

• 1.42 litres (6 cups)chicken stock (or shop-bought bone broth; see notes)
• 30 ml (2 tablespoons)olive oil
• 28 g (2 tablespoons)butter
• 1 mediumonion, finely minced
• 1 clovegarlic, finely minced
• 400 g (2 cups)arborio rice
• 355 ml (1½ cups)dry white wine
• 100 g (1 cup)Parmesan cheese, freshly grated
• 1–2 teaspoonssea salt, or to taste
• To tastefreshly ground pepper
• 1 boxBoursin cheese
• 125 g (1 cup)plain flour
• ¼ teaspoonsea salt
• 2 largeeggs
• 75 g (1½ cups)panko breadcrumbs
• 475 ml (2 cups)vegetable oil

Instructions

1. 1

   Warm the stock

   Bring the stock to a simmer in a medium saucepan over a high heat, then lower the heat to keep it gently simmering.

2. 2

   Cook the aromatics

   Heat the olive oil and butter in a large saucepan over a medium heat. Add the onion and cook, stirring often, until softened and just beginning to brown, about 5–7 minutes. Stir in the garlic and cook for 1 minute, then add the arborio rice and cook for 1 minute, stirring frequently. Pour in the wine and stir until mostly absorbed.

3. 3

   Cook the risotto

   Add a ladleful of hot stock to the rice and stir well. Stir occasionally until most of it has been absorbed, about 1–2 minutes, then continue adding stock one ladleful at a time, allowing most of each addition to absorb before adding the next. Stir the rice a few times between additions. It is ready when soft but not mushy, like al dente pasta.

4. 4

   Cool the risotto

   Take the pan off the heat and stir in the Parmesan. Season with sea salt and pepper to taste, then spread the risotto evenly over a rimmed baking tray. Refrigerate until completely cool before shaping.

5. 5

   Shape the balls

   Take the cold risotto from the fridge. Press a small piece of Boursin into a small portion of rice, then roll the rice around it into a ball; make the balls as large or small as you like. Damp hands make the mixture less sticky. Arrange the balls on a baking tray.

6. 6

   Prepare the coating

   Set out three shallow bowls. Mix the flour with the ¼ teaspoon sea salt and pepper in one bowl. Whisk the eggs with a splash of water in the second, and put the panko in the third.

7. 7

   Coat the arancini

   Dip each ball first in flour, then egg, then panko. Use one hand for the flour and panko and the other for the egg, and work with 3–4 balls at a time. Return the coated balls to the baking tray.

8. 8

   Heat the oil

   Pour the vegetable oil into a small, high-sided saucepan, making sure it is at least 7.5 cm (3 inches) deep; add more if needed. Attach an oil thermometer to the side. When the oil reaches 149°C (300°F), reduce the heat to medium and continue heating until it reaches 191°C (375°F).

9. 9

   Fry the arancini

   When the oil reaches 191°C (375°F), carefully lower 3 balls into the pan and give them a gentle stir. Fry for 1 minute, or until light brown, then lift them out and place them on a wire rack set over a baking tray. Repeat with the remaining balls and serve immediately.

10. 10

    Make ahead

    Keep the arancini in a covered container in the fridge for up to 3 days, or freeze for up to 1 month. Re-crisp them in an oven at 204°C (400°F) for about 15 minutes from the fridge or 20 minutes from frozen.

What are arancini?

Arancini are Italian rice balls associated with Sicily, traditionally made from cooked rice, coated and fried until crisp. Their name refers to their orange-like shape and colour.

This version uses Parmesan risotto around a creamy Boursin centre. Cooling the risotto before shaping helps the balls hold together around the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 188 calories, 4g protein, 13g carbs, 13g fat.

The rice and panko provide most of the carbohydrates, while the butter, olive oil, frying oil, Parmesan and Boursin contribute much of the fat. The cheeses and eggs also provide some protein. Pair a serving with salad or vegetables for a more balanced plate.

Why this risotto works

Arborio rice releases starch as it cooks, giving the risotto enough stickiness to form into balls. Cook it until tender but not mushy so it remains easy to shape.

Warm stock: adding simmering stock a ladle at a time keeps the rice cooking steadily. Let most of each addition absorb before adding the next.

The Boursin centre

Filling: press a small piece of Boursin into the middle of each portion of rice and seal the rice around it. A complete rice coating helps keep the cheese inside as the arancini fry.

Damp hands: lightly wet your hands if the cooled rice sticks while you shape it. Keep the balls on a tray as you work.

A crisp coating

Order matters: coat each ball in seasoned flour, then egg, then panko. The egg helps the breadcrumbs cling, while panko gives the outside its crunchy finish.

Separate hands: use one hand for the dry coating and the other for the egg to avoid building up a thick, sticky layer on your fingers.

Frying and doneness

Oil temperature: bring the oil to 191°C (375°F) before frying, and cook only 3 balls at a time as directed. A thermometer makes it easier to track the temperature.

Colour cue: the recipe calls for about 1 minute of frying, until the coating is light brown. Lift the balls onto a wire rack over a tray to drain.

Serving ideas

Serve the arancini immediately, while the panko shell is crisp and the cheese centre is soft. They work well as a snack or appetiser.

For a fuller plate, serve them alongside a green salad or vegetables. Keep any accompaniments separate so the coating stays crisp.

Recipe notes & tips

• Cool the risotto completely before shaping the balls.
• Dampen your hands if the rice starts to stick while you roll it.
• Seal the rice all the way around each piece of Boursin.
• Prepare the three coating bowls before you start breading.
• Fry only 3 balls at a time, as directed, and check the oil temperature between batches.
• Use a wire rack over a baking tray to catch oil as the fried balls drain.

Variations

• Use bone broth: substitute shop-bought bone broth for the chicken stock as noted in the recipe.
• Adjust the size: shape smaller or larger balls to suit how you plan to serve them.
• Change the cheese: use a different Boursin variety while keeping the filling method the same.
• Make a smaller batch: divide the ingredients proportionally if you do not need 40 arancini.
• Prepare ahead: refrigerate or freeze the arancini, then re-crisp them in the oven before serving.

Common mistakes to avoid

• Warm risotto: it is harder to shape; chill it until completely cool first.
• Exposed filling: the Boursin can escape during frying; seal it fully inside the rice.
• Skipping a coating layer: panko may not cling well; dip in flour, egg and panko in that order.
• Oil too cool: the coating may not crisp as intended; heat it to 191°C (375°F) before frying.
• Crowding the pan: too many balls at once make the oil harder to manage; fry 3 at a time.
• Leaving the arancini uncovered: the coating can lose its crispness; store them in a covered container.

How to store

Store cooked arancini in a covered container in the fridge for up to 3 days, or freeze them for up to 1 month. Re-crisp from the fridge in a 204°C (400°F) oven for about 15 minutes, or from frozen for about 20 minutes.

Frequently asked questions