I’m giving you a big arancini kiss right now.
Melted cheese wrapped in creamy risotto, studded with roasted garlic and tangy goat cheese, and coated in a crunchy breadcrumb crust. Holiday food goals? Absolutely.
SO.
The first time I tried arancini was at Sal’s in Wildwood, after a long, sun-soaked day at the beach when we were starving. My uncle ordered more than pizza and we snacked our way through the menu. It was late, maybe rainy, and we were in that blissed-out mood after being in the sun for hours. Not cranky at all.
My cousin Lacy became obsessed with those rice balls and ever since she’s been on a mission to find the best ones everywhere we go. Must order rice balls. Always.
Then we found Vallozzi’s — their arancini are to die for. We order them as an appetizer every time. It’s a recent discovery, but in the last year they’ve become something we crave to re-order again and again. They’re that good.
That obsession is what inspired me to make arancini for the holidays, and it also nudged me into loving tomato sauce a bit more than usual. How wild is that?
I added roasted garlic because I can’t help myself. Some Sundays I roast four or five heads at once and then everything I make for the week gets invaded by sweet, mellow roasted garlic. It’s addictive.
I want to get roasted garlic wasted.
Fontina is my go-to cheese for nearly everything, but I couldn’t stop there. I mixed in goat cheese to lighten the filling — it adds a creamy, tangy brightness that balances the rich, gooey rice. Trust me, it’s worth it.
Feel free to customize: add broccoli, kale, carrots, or leeks. I’m even planning a kale version for the holidays — you know, to pair with my kale salad, kale smoothie, kale omelet (not kale brownies… probably).
Why did it take me decades to jump on trends? Wasn’t kale huge in 2012?
Can you bake these instead of frying? Yes — but expect a different texture. The deep-fried exterior has a special crunch that contrasts with the warm, melty center. Baked arancini will still taste great, but won’t have quite the same crisp.
These are perfect as a relaxed holiday appetizer or snack. Frying a batch for a big party can be stressful — and I don’t want my house smelling like fryer oil mixed with pine candles. So I save arancini for cozy gatherings where fancy formality isn’t required. They’re comfort food that’s casual and shareable.
If you’ve never tried arancini, come over and we’ll make a batch with a bottle of red wine. If you already love them, tell me your favorite fillings — and you can still come over for more wine and cookies. I’ve got ten pounds of Christmas cookies and I’ll share. Wink wink.
Fontina, Roasted Garlic and Goat Cheese Arancini
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Ingredients
- 2 cups cooled risotto
- 1 head garlic
- 1 large egg, lightly beaten
- 8 ounces fontina cheese, cut into cubes
- 4 ounces goat cheese, crumbled
- 2 tablespoons finely grated parmesan cheese
- a pinch of salt and pepper
- 2 cups seasoned bread crumbs
- vegetable oil for frying
- marinara sauce for serving
Instructions
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Note: to cool the risotto quickly, spread it on a baking sheet to cool and slightly dry, or chill it overnight in the fridge — both work well.
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Preheat the oven to 350°F. To roast garlic, slice the top off the head to expose the cloves, rub away excess paper, drizzle with olive oil, wrap in foil and roast 45–60 minutes until caramelized and golden. Squeeze out the cloves and mash with a fork.
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In a large bowl, combine cooled rice, roasted garlic, egg, goat cheese, parmesan, salt, pepper and about 1/2 cup of the breadcrumbs. Form 1-inch balls with your hands. Press a cube or two of fontina into the center of each ball and seal. Roll each ball in the remaining breadcrumbs and place on a baking sheet. Freeze for 30 minutes.
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Heat 1–2 inches of oil in a large pot to 325–350°F. Fry 2–3 rice balls at a time until golden on all sides, about 3–4 minutes per side. Drain on paper towels and repeat with remaining balls.
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Serve immediately with grated parmesan and marinara sauce.
Notes
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I appreciate you so much!
Oh the cheese.