The Perfect Holiday Appetizer: Goat Cheese Arancini

Looking for the perfect holiday appetizer? These Goat Cheese Arancini are crispy, golden Italian rice balls with a festive twist. Creamy risotto is infused with tangy goat cheese, Parmigiano, and zesty lemon, stuffed with mozzarella for a gooey center, and finished with a drizzle of hot honey for irresistible flavor.

Why You’ll Love This Recipe:

• Perfectly crispy on the outside, creamy and cheesy on the inside.
• Made with fresh, tangy goat cheese for a holiday-ready flavor upgrade.
• Hot honey and marinara sauce take these Arancini to the next level!

Full recipe and PDF Printout below!!!

What Are Arancini?

Arancini are a classic Italian street food made from risotto, rolled into balls, and fried to golden perfection. This version incorporates Montchevre Plain Goat Cheese for a unique tangy twist, making it a show-stopping appetizer for any festive occasion.Whether you’re hosting an intimate dinner or a big holiday party, Goat Cheese Arancini will steal the show as the ultimate holiday appetizer.

Ingredients for Goat Cheese Arancini

Here’s what you’ll need to make these irresistible rice balls:

For the Risotto:

• 2 tbsp butter
• 1 shallot, finely chopped
• 1 cup Arborio rice
• 1/4 cup dry white wine (substitute with stock if preferred)
• 2.5–3 cups vegetable or chicken stock
• 4 oz plain Montchevre goat cheese log
• 1/2 cup Parmigiano cheese, grated
• Zest of 1/2 lemon
• Salt and pepper, to taste

For the Arancini:

• 6 oz mozzarella cheese, cut into 1/2-inch cubes
• 3/4 cup flour
• 2 eggs
• 1.5 cups panko breadcrumbs
• Oil for frying
• Flaky salt, for garnish

For Serving:

• Marinara sauce, for dipping
• Hot honey, for drizzling

How to Make Goat Cheese Arancini

Step 1: Make the Risotto

1. Heat the stock in a medium pot over low heat; keep warm.
2. In another pot, melt butter over medium heat. Add shallots and sauté until soft.
3. Stir in Arborio rice, cooking for 1–2 minutes until edges turn translucent.
4. Gradually add warm stock, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. This process takes 15–20 minutes.
5. When the rice is nearly al dente, remove from heat and stir in goat cheese, Parmigiano, and lemon zest. Season with salt and pepper.
6. Spread the risotto onto a sheet tray and refrigerate for 45 minutes to 1 hour. Cover with plastic wrap if chilling longer.

Step 2: Shape the Arancini

1. Oil your hands and scoop golf ball-sized portions of chilled risotto.
2. Make an indentation in the center, place a mozzarella cube inside, and close the rice around it. Roll into a smooth ball. Repeat with remaining rice to make 12–14 arancini.

Step 3: Dredge and Fry

1. Prepare a dredging station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs. Season each with salt.
2. Coat each rice ball in flour, then egg, and finally panko, ensuring even coverage.
3. Freeze the arancini for 10 minutes while heating oil to 350°F in a medium pot.
4. Fry the arancini in batches, 5 minutes each, until golden brown. Transfer to a wire rack and sprinkle with flaky salt.

Step 4: Serve

1. Drizzle hot honey over the fried arancini for a sweet and spicy kick.
2. Serve hot with marinara sauce on the side for dipping.

Tips for Perfect Arancini

• Don’t Skip Chilling: Chilled risotto is easier to shape and helps the arancini hold together during frying.
• Maintain Oil Temperature: Use a thermometer to keep oil at 350°F for even cooking.
• Make Ahead: Prepare the arancini up to the dredging step, then freeze. Fry straight from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I bake the arancini instead of frying?
Yes! Bake at 400°F for 20–25 minutes, turning halfway through, until golden brown.

What is hot honey, and can I make it at home?
Hot honey is sweet honey infused with chili for a spicy kick. To make your own, heat 1/4 cup of honey with 1/2 tsp chili flakes over low heat. Let cool and drizzle!

Goat Cheese Arancini

These Goat Cheese Arancini are the perfect holiday appetizer! Creamy goat cheese risotto stuffed with mozzarella, fried until golden, and drizzled with hot honey.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Appetizer

Cuisine American, Italian

Servings 12 rice balls

Ingredients

  

For the Risotto:

• 2 tbsp butter
• 1 shallot finely chopped
• 1 cup arborio rice
• ¼ cup dry white wine can sub for stock if needed
• 2.5 – 3 cups vegetable or chicken stock
• 4 oz Plain Montcherve Goat Cheese log
• ½ parmigiano cheese grated
• ½ lemon zested
• Salt and pepper to taste

For the Arancini:

• 6 oz mozzarella cheese cut into ½ inch cubes
• ¾ cup flour
• 2 eggs
• 1.5 cup panko breadcrumbs
• Oil for frying
• Flakey salt

For Serving:

• Marinara sauce for dipping
• Hot Honey for drizzling

Instructions

 

• Make the risotto. Bring a medium pot to the stove over medium-low heat and add the stock. In another pot, melt the butter over medium heat, then add the shallots and saute until soft. Add the rice and cook, stirring constantly to toast the rice until translucent on the edges, 1-2 minutes.
• Begin adding the stock to the rice in batches, allowing the rice to absorb the liquid each time before adding more. In this process, the grain releases starch while it absorbs liquid, cooking the rice and creating a creamy consistency. It takes about 15-20 minutes.
• Once the rice is almost al dente, cut the heat and stir in the goat cheese and parmigiano cheese until well combined. Add in the lemon zest and season with salt and pepper to taste.
• Spread the cooked rice onto a sheet tray and spread out evenly. Refrigerate for at least 45min – 1 hour. If refrigerated longer, cover the tray with plastic wrap.
• Once chilled, add some oil on your hands, then begin scooping golf ball-sized amounts of rice on to the palm of your hand. Make an indent in the center, add a piece of mozzarella, and then close it back up and roll it to make a smooth surface. Repeat with the remaining rice. You should get about 12-14 rice balls.
• Set up a dredging station with three bowls/ shallow trays. One with flour, one with eggs, and one with panko. Season each with salt. Coat each rice ball in the flour, then egg then panko (taking care to make sure it’s well coated). Use one hand for the wet and one for the dry.
• Place the rice balls in the freezer for 10 minutes while you heat the frying oil in a medium-sized pot to 350 F over medium heat.
• Fry the balls in batches without overcrowding for about 5 minutes or until evenly golden brown. You don’t want it to brown too fast, or the center won’t heat up. Remove from the oil and onto a wire rack. Sprinkle with flaky salt and drizzle with hot honey.
• Serve hot with a side of marinara sauce.
• ENJOY!

Keyword app, goat cheese, holiday, hot honey, rice ball

Try These Goat Cheese Arancini Today!

If you make this recipe, let us know how it turns out! Share your photos on Instagram and tag @flavorsbyalessandra Don’t forget to leave a comment below with your thoughts. ❤️

Full PDF of the recipe: