Equipment
Ingredients
Rice Base
- 960 ml water
- 370 g arborio rice
- 12 g salt
- 4 egg, beaten
- 1 g black pepper, freshly ground
- 138 g breadcrumbs
Filling and Frying
- 80 g walnuts, toasted and broken into 1cm pieces
- 225 g stilton, cold, cut into 1cm cubes
- 1000 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 263 kcal
- Protein
- 11 g
- Carbohydrates
- 22 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 854 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 91 mg
- Potassium
- 162 mg
- Calcium
- 168 mg
- Iron
- 1.8 mg
- Magnesium
- 31 mg
- Phosphorus
- 193 mg
- Zinc
- 1.5 mg
- Vitamin A
- 77 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.25 mg
- Niacin
- 1.8 mg
- Folate
- 62 mcg
- Water
- 51 g
Sources: USDA FoodData Central
Method
Bring the water to a boil in a large saucepan at 100°C (212°F).
Add the arborio rice and 6g of salt, then reduce the heat, cover, and simmer for 15 minutes until the water is fully absorbed.
Transfer the cooked rice to a mixing bowl and allow it to cool completely.
Stir the beaten eggs, the remaining 6g of salt, black pepper, and 100g of breadcrumbs into the cooled rice until thoroughly combined.
Wet your hands with water and roll the rice mixture into spheres approximately 4cm (1.5 inches) in diameter.
Press one piece of walnut and one cube of Stilton into the center of each rice ball, then reshape the rice to enclose the filling completely.
Roll each sphere in the remaining 38g of breadcrumbs until evenly coated.
Heat the vegetable oil to 180°C (350°F) and fry the rice balls in batches until they turn golden brown.
Extract the balls using a slotted spoon and drain them on paper towels before serving.
Chef's Notes
- Ensure the arborio rice is cooked until al dente and cooled completely; this is crucial for the rice balls to hold their shape and for the mixture to be workable.
- For a crispier coating, consider a double breading: dip the formed balls in beaten egg, then breadcrumbs, then egg again, and finally breadcrumbs.
- Don't overcrowd the frying pan; fry the rice balls in batches to maintain the oil temperature and ensure even browning and crispiness.
- The Stilton cheese should be cold and firm when stuffing the rice balls. If it becomes too soft, it will melt too quickly during frying and potentially leak out.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze before frying for best results.
Reheating: Reheat in an oven at 180°C (350°F) until the exterior is crisp and the center is warm.
Troubleshooting
Rice balls fall apart during frying
Cause: Rice mixture was too warm or not packed tightly enough
Fix: Chill the shaped balls in the refrigerator for 30 minutes before frying to set the structure
Prevention: Ensure rice is completely chilled before shaping and compress the spheres firmly
Cultural Context
While arancini, the Italian precursor to these rice balls, have ancient Sicilian roots, this recipe offers a modern fusion interpretation. The use of sharp Stilton cheese, a British export, paired with traditional arborio rice and walnuts, creates a sophisticated appetizer distinct from its classic counterparts.
