45 min - 1 hr
1 Tbsp. olive oil
4-5 cups hot stock (or water)
½ cup white wine (optional)
¼ cup Parmesan cheese, grated
1/2 tsp. ground cumin (or Italian spice blend)
1 Tbsp. sundried tomatoes, minced
4-5 ounces cheese (cheddar, mozzarella, pepper jack), cut into ½” cubes
4-5 ounces Lundberg Family Farms Rice Chips (any flavor to complement your cheese choice), finely crushed (or seasoned bread crumbs)
Tip: Place Rice Chips in a plastic baggie and use a rolling pin to crush.
Salsa or Marinara sauce for dipping
Heat olive oil in a heavy non-stick 2 quart pot. Sautee Lundberg Arborio Rice until grains are coated with oil. Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup of hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding remaining liquid 1 cup at a time. Remove from heat and stir in grated parmesan cheese; allow to cool or refrigerate.
Pre-heat oven to 400°F
Stir in cumin and sundried tomatoes into cooled risotto. Scoop 1 level tablespoon risotto mixture into moistened hands, and flatten. Center cheese cube in risotto and form a ball, sealing well. Continue making balls until all risotto and cheese cubes are used. Roll risotto balls in crushed rice chips and place on ungreased cookie sheet. Bake for 13-14 minutes.
Cool slightly before serving. (Melted cheese will be hot.) Serve with salsa or marinara sauce.Download Printable Version
Serving Size: 3 Arancini
Amount Per Serving
Calories from Fat
Total Fat 13g
Saturated Fat 4.5g
Total Carbohydrates 31g