Last week I shared with you all a favorite dish of mine – risotto. Risotto is delicious on its own but most of the time when I make it, it's to make arancini. Arancini is made using chilled risotto, stuffing them with cheese or a meat filling, rolling them in bread crumbs and frying them.  

Instead of frying my arancini, I like to bake them as a healthier alternative since it's already stuffed with ooey gooey delicious cheese. Not just any cheese though, but Cabot Creamery's Hot Habanero Cheddar Cheese. This cheese is spicy good and so flavorful. It adds a great flavor profile that balances out the risotto. For a non-spicy arancini for the little one I usually go with a good sharp white cheddar cheese or mozzarella cheese. But really, any cheese will work so just go with what your preferences are. Let's get started!

Yield: makes 32


Lemon risotto
16 half inch cubes of Cabot Creamery's Hot Habanero Cheddar Cheese
16 half inch cubes of sharp white cheddar cheese
¾ cup Italian bread crumbs


Line a baking sheet with parchment paper; set aside.

Place about 2 tablespoons full of the risotto into your palm (as shown in photo above) and flatten. Place a cube of cheese into the middle and roll the sides of the rice up and over the cheese, making sure to cover the cheese completely. Form the risotto into a ball and roll it in the bread crumbs. Place it on prepared baking sheet. Continue filling and rolling with the remaining risotto and cheese.

Once you've finished forming all the balls, place them in the fridge and let it chill for 1 hour.

Preheat oven at 350 degrees F. Bake arancini for 15 minutes. Remove from oven and let it cool for a minute before serving. Enjoy!