These Cheesy Champagne Arancini are the single most perfect party bites. Such a crowd pleaser. They’ll disappear before your eyes. I make these every year for our New Year’s party and for our Academy Awards party. The champagne makes these a little extra special than your average arancini.
Arancini are rice balls stuffed with cheese and deep fried. Typically made with arborio rice that is often found in risotto. Arancini is one of those decadent appetizers I always order out at restaurants until I realized how simple it was to make at home. And so fun to serve for a crowd.
Double this recipe to make a big batch and freeze for a quick and easy appetizer. Just thaw in the fridge the night before a party and fry before guests arrive.
I serve these with a pesto aioli and marinara. It’s addictively good.
For my fool proof quick pesto aioli dipping sauce; mix together 1/4 cup mayonnaise, 1 teaspoon lemon juice, 2 tablespoons pre-made pesto and a pinch of kosher salt.
Wine Pairing Recommendation: French Sparkling or Prosecco. You have to pair these with bubbles of course!
Cheesy Champagne Arancini
Serve with marinara or aioli. For my quick cheater aioli; mix together 1/4 cup mayonnaise, 1 teaspoon lemon juice, 2 tablespoons pre-made pesto and a pinch of kosher salt.
Ingredients
- 2 1/2 cups Chicken Stock or Vegetable Stock
- 1 cup Sparkling Wine, {Champagne or Prosecco} your preference
- 2 teaspoons Kosher Salt
- 1 cup Arborio Rice
- 1/2 cup Parmesan, plus more for serving
- 2 tablespoons Fresh Parsley, chopped, plus more for garnish
- 1/2 cup Mozzarella, shredded
- 2 whole Eggs
- 1 cup Flour
- 2 cups Panko Breadcrumb
- Canola Oil, for frying
Directions
- Step 1 Bring the stock to a boil in a medium size pot. Stir in the rice and season with kosher salt, reduce the heat to medium and stir constantly until rice absorbs liquid, about 10 minutes. Add in the champagne and stir until liquid is completely absorbed and rice is tender, about 5 minutes. Turn heat off and stir in parmesan cheese and chopped parsley. Spread rice evenly on a baking sheet to cool, about 10 minutes.
- Step 2 Use a tablespoon scoop to form 16 rice balls. Press your thumb in the center to create a divot and stuff with a pinch of shredded mozzarella cheese. Shape the rice around the cheese. Repeat and place stuffed balls on a parchment paper lined sheet pan. Place in the freezer for 15 minutes.
- Step 3 Beat the eggs in a shallow pan. Place flour in a separate pan and panko in a separate pan. Roll the balls in flour, then dip in the egg mixture and roll in the panko to coat completely. Place on a parchment-lined baking sheet. Repeat until all rice balls are coated.
- Step 4 Heat canola oil in a heavy bottomed pot. Use enough oil to fill about 2 inches worth in the pot. Heat over medium heat until a deep-fry thermometer comes to 350 degrees F.
- Step 5 Work in batches of 4, fry the rice balls, turning, until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain. While still hot, season with a sprinkle of kosher salt.
- Step 6 Serve arancini on a platter, garnish with extra parmesan cheese and chopped parsley. Serve with aioli or marinara. Or both! Enjoy!
Savor and Enjoy!
