Arancini with Emmental

Arancini with Emmental


  • 50 cl vegetable broth
  • 280 g long grain rice
  • 50 g butter
  • 3 eggs
  • 2 tbsp. potato starch
  • ½ bunch of chopped parsley
  • 80 g diced Emmental cheese
  • 80 g bread crumbs
  • Spices of your choice
  • Salt and freshly ground pepper to taste 


  • Add the rice and butter to a medium saucepan. Cover with the vegetable broth and cook until all the liquid is absorbed. Pour the cooked rice into a salad bowl to cool. 
  • Once cooled, add the eggs, potato starch and the chopped parsley and combine thoroughly. Add the spices of your choice and adjust the seasoning to suit your palate. 
  • Shape the rice mixture into golf ball-sized balls and press a small cube of the Emmental cheese into the middle of each. Make sure each rice ball is sealed. 
  • From there, roll the arancini in the breadcrumbs and fry in a deep fryer or skillet until golden brown.  

Serves: 4
Preparation time: 20 min
Cooking time: 25 min
Difficulty level: Easy