Cheese Stuffed Arancini Are The Ideal Party Snack With Britannia The Laughing Cow Cheese Cubes

Cheesy Stuffed Arancini are a decadent snack with Italian roots. With a centre of melted Britannia The Laughing Cow Cheese Cubes, these fried treats are a delicious party appetiser.

Britannia The Laughing Cow

Updated Jan 22, 2025, 06:35 PM IST

Cheese-stuffed arancini are the perfect party snack, blending crispy, golden exteriors with gooey, Britannia The Laughing Cow Cheese Cubes centres. These delectable rice balls are made from risotto, shaped into spheres, and stuffed with cheese before being coated in breadcrumbs and fried to perfection. A hit at gatherings, arancini offers versatility, satisfying vegetarians and cheese lovers alike.

The exact origins of arancini are unclear, but legend ties them to Sicily during Arab rule in the 9th or 10th century. The name "arancini" stems from their resemblance to oranges (‘arancia’ in Italian), with their round shape and golden hue. Whether you use leftover risotto or make a fresh batch, arancini are a crowd-pleaser that combines tradition with irresistible flavour. Perfect for holidays, birthdays, or casual get-togethers, these cheesy delights are sure to leave your guests reaching for more.

Cheese Stuffed Arancini Recipe - Serves 8

Prep time: 15 mins, Cooking time: 30 mins

This recipe transforms the comforting dish of creamy risotto into an indulgent snack with a molten centre of Britannia The Laughing Cow Cheese Cubes. Perfect for a weekend feast or party, this is an Italian snack with a twist.

Ingredients:

For the Risotto

Quantity	Ingredients
1	White onion, diced
2	Garlic cloves, crushed
1 tbsp	Olive oil
2 cups	Arborio rice
1/3 cup	White wine (optional)
5 cups	Warm chicken or vegetable stock
2 tbsp	Butter, diced
1/2 cup	Parmesan cheese, grated
To taste	Salt and pepper

For the Arancini

Quantity	Ingredients
8	Britannia The Laughing Cow Cheese Cubes
1	Egg
1 cup	Breadcrumbs
1/2 cup	Flour
As needed	Vegetable oil for frying

Method

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 2 minutes, stirring occasionally until softened. Add crushed garlic and cook for another minute. Stir in the arborio rice and cook for a minute before adding the white wine (if using). Let the wine cook off for a minute.
Gradually add hot stock, one ladle at a time, stirring until each addition is absorbed. Continue until all the stock is absorbed and the rice is al dente. Stir in butter and parmesan.
Taste, adding salt if necessary. Spread the risotto on a tray lined with baking paper and cool in the fridge for at least 1 hour (or freeze for 30 minutes to speed up the process).
Line a tray with baking paper. In separate bowls, place the egg, flour, and breadcrumbs. Take about 2 tablespoons of cooled risotto and flatten it in your hand.
Place a small amount of Britannia The Laughing Cow Cheese Cubes in the centre and encase the cheese with the rice by rolling it into a ball. Place the ball on the prepared tray. Repeat until all the risotto is used.
Dip each rice ball into the flour, ensuring a light coating. Shake off any excess before dipping it into the beaten egg. Then coat it with breadcrumbs, pressing gently to ensure an even layer. Place the coated arancini back on the tray and refrigerate for 10 minutes to firm them up.
Heat vegetable oil in a large pot to 180°C. Test by dipping a wooden spoon into the oil – if bubbles form around the handle, it's ready. Gently lower 3 arancini into the hot oil (don’t overcrowd the pot). Fry for about 5 minutes, turning occasionally until golden and crispy. Transfer to a wire rack to drain excess oil. Repeat with the remaining arancini.
Serve the arancini hot, with the cheese melting beautifully inside. Enjoy the golden, crispy exterior and the gooey, cheesy centre!

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