How to Make

1. 1.

   Cook Up That Risotto Base

   Heat olive oil in a deep pan and add onions. Let them cook for 2 minutes till soft, then add garlic. Once fragrant, add Arborio rice and stir for a minute. Splash in white wine if you're using it, and let it evaporate.

2. 2.

   Stir and Simmer

   Add warm stock one ladle at a time, stirring until fully absorbed. That creamy texture is the secret to perfect arancini balls. Once the rice is al dente, stir in butter and parmesan cheese. Season with salt and pepper.

3. 3.

   Chill It Like a Pro

   Spread the risotto on a tray and chill in the fridge for 1 hour. Too busy? Freeze for 30 minutes. The firmer it gets, the easier it’ll be to shape your arancini balls.

4. 4.

   Roll and Stuff with Cheese

   Take a tablespoon of cooled risotto, flatten it in your palm, and place a cube of Britannia The Laughing Cow Cheese at the centre. Wrap the rice around it and roll it into a ball. Repeat.

5. 5.

   Coat and Prep

   Roll each ball in flour, dip in egg, then coat in breadcrumbs. Keep them on a tray and chill again for 10 minutes. Trust us—this helps them hold shape during frying.

6. 6.

   Fry to Crispy Perfection

   Heat oil in a deep pan. Gently lower 2–3 arancini balls at a time and fry till golden-brown and crunchy. Don’t crowd the pan; let them shine. Drain on a rack or kitchen paper.

7. 7.

   Serve and Impress

   Serve piping hot and enjoy that molten cheese centre. These cheese stuffed arancini balls disappear fast, so make extra.