Jalapeño, Corn and Cheddar Arancini

Have you ever tried making arancini with leftover risotto? This recipe for Jalapeño, Corn and Cheddar Arancini makes the perfect snack, appetizer or party food!

Note: This post first appeared on October 12, 2014 as part of the Simple Sundays series, and was part of a collaboration between Rice Select and SheKnows.

My son woke up earlier than usual. For a school day, he was getting a head start, and for once, was waiting on me to finish up in the bathroom. I was rushing through my morning routine, but took a moment to dip an eyeshadow brush into my favorite palette and dab a bit of color on my lids.

“You don’t need make up, mama,” he chimed from his perch on the edge of the bathtub. “You’re already beautiful.”

Seriously. I am not making this up. How did I get so lucky?

“You are so sweet, bud. No one needs make up, but I think it’s fun.” I do. But he also doesn’t need to know that I feel the need to conceal any dark circles from not getting to bed on time, or the sun spots from too many summers in the sun, when we weren’t wise enough to worship sunscreen. I love that his little heart sees past all that.

“Yeah,” he agreed. “You’re beautiful on the inside, and that is what counts.”

It sure does.

It’s what’s on the inside that counts. What if I told you that inside of these crispy risotto balls, you’ll find beautiful bits of cheddar and sweet corn? That the risotto is infused with spicy jalapeno? Honestly, these Jalapeño, Corn and Cheddar Arancini are beautiful, inside and out.

How to Make Arancini

I partnered recently to develop a recipe for Rice Select, and I was keen to try their rice blend with Jalapeño. Their arborio rice is already a favorite that I use for risotto, but I was excited to learn that they have several unusual and exciting flavors, too. I absolutely fell in love with this one.

The recipe begins with preparing a simple risotto filled with jalapeno, corn kernels and cheddar. The risotto is refrigerated overnight (this recipe is great any time you have leftover risotto!), then scooped into balls, rolled in a bread crumb mixture, and fried. The resulting golden brown arancini are irresistible!  

With just the right amount of heat for my spice seeking tastebuds, I knew my husband would love the rice blend too. But what made me most excited was how much my children were crazy about it, especially in the Jalapeño, Corn and Cheddar Arancini! These risotto balls disappeared far too quickly.

Note: This post first appeared on October 12, 2014, and was part of a collaboration between Rice Select and SheKnows. Find the recipe for Jalapeño, Corn and Cheddar Arancini below or on SheKnows.com along with a step-by-step video!

More Rice Recipes

Taco Rice: Okinawa Taco Rice
Spicy Shrimp Fried Rice
Puto: Filipino Steamed Rice Cakes
Chai Coconut Brown Rice Pudding
Arroz Caldo | Filipino Chicken and Rice Soup 

Jalapeño, Corn and Cheddar Arancini

Have you ever tried making arancini with leftover risotto? This recipe for Jalapeño, Corn and Cheddar Arancini makes the perfect snack, appetizer or party food!

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Course Appetizer, Side Dish, Snack

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Chill Time 12 hours hours

Servings 6 servings

Calories 371kcal

Author Liren Baker

Ingredients

For the Jalapeño, Corn and Cheddar Risotto:

• ▢ 1/2 tablespoon butter
• ▢ 1 leek chopped
• ▢ 1 jalapeño seeded and diced
• ▢ 1 cup corn kernels
• ▢ 1 cup Rice Select Arborio Blend with Jalapeño
• ▢ 1/2 cup dry white wine
• ▢ 4 cups chicken stock heated
• ▢ 1/2 cup cheddar cheese finely grated
• ▢ Kosher salt and freshly ground pepper to taste

For the Arancini:

• ▢ 2 cups prepared risotto refrigerated overnight
• ▢ 1 egg beaten
• ▢ 1-1/2 cups panko bread crumbs
• ▢ 1/2 cup Parmigiano-Reggiano cheese grated
• ▢ 1 cup shredded cheddar cheese

Instructions

Directions:

For the Jalapeño, Corn and Cheddar Risotto:

• In a deep-sided saute or sauce pan, melt the butter over medium heat. Saute the leeks, jalapeno and corn until the leeks are wilted.
• Add the Rice Select Arborio Blend with Jalapeno, stirring until the rice is coated and translucent.
• Add the wine, and cook until it is evaporated. Stir in 1 cup of chicken stock and allow to simmer. When the stock is absorbed, add another cup, and continue incorporating the stock until the rice is fully cooked and the stock is all used, about 30 minutes. Stir in the cheese and season to taste. Refrigerate overnight in preparation for making the arancini.

For the Arancini:

• Combine 2 cups of the refrigerated risotto and the egg in a bowl. Combine panko bread crumbs and Parmigiano-Reggiano cheese in another deep-sided bowl.
• Using a standard size ice cream scoop, form a ball of the risotto mixture. Insert about a teaspoon of cheddar cheese in the center and form the ball around it, using your hands (it helps to wet the palm of your hand so it does not stick).
• Drop the risotto ball in the bread crumb mixture and coat well. Repeat until all the risotto balls are formed. Allow to sit in the refrigerator uncovered to dry out while you preheat the oil.
• Preheat canola or peanut oil in a deep fryer or a small saucepan (at least two inches of oil for the latter) to 350°F. Carefully drop the arancini into the oil one or two at a time, gently rotating to ensure even browning, and fry for about 4-6 minutes. When golden brown, remove from oil and allow to drain/rest on paper towels.
• Serve immediately.

Notes

Disclosure: This post is part of a collaboration with Rice Select and SheKnows.

Nutrition

Calories: 371kcal | Carbohydrates: 35g | Protein: 18g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 648mg | Potassium: 324mg | Fiber: 1g | Sugar: 5g | Vitamin A: 706IU | Vitamin C: 5mg | Calcium: 333mg | Iron: 2mg

Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante