Crispy Boursin Arancini Recipe

Here’s an arancini recipe for sticky risotto rice balls stuffed with creamy Boursin cheese. They’re an irresistible Sicilian snack: crispy on the outside, soft and gooey on the inside. You can easily make them ahead of time, and they’re ready in 90 minutes!

Arancini have always been one of those dishes I can’t resist making, even knowing they take a little time and patience. I cooked these cheesy rice balls often for my underground restaurant and catering events, and they were always the first thing people asked about—and asked for again. There’s something undeniably special about that contrast: creamy, savory rice on the inside, molten cheese at the center, and a deeply golden, crunchy coating on the outside.

The flavor really starts with the rice. Arborio cooked slowly in good chicken stock becomes rich and slightly sticky, with onion, garlic, butter, and parmesan building layers of savory depth. A splash of dry white wine adds just enough brightness to balance the richness. Once the rice cools, it’s wrapped around soft, garlicky Boursin cheese, which melts beautifully as the arancini fry, creating that warm, creamy middle everyone hopes for when they take a bite.

After a quick roll in flour, egg, and extra-crispy panko, the arancini are fried until crisp and deeply golden. They’re best served hot, when the contrast between crunchy exterior and creamy interior is at its peak. They may be a bit of a labor of love, but I’ve made them enough times to know they’re always worth it—whether for a crowd or just because you’re craving something truly comforting.

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Crispy Boursin Arancini Recipe

Prep: 1 hour hr

Cook: 30 minutes mins

Total: 1 hour hr 30 minutes mins

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Here's an arancini recipe for sticky risotto rice balls stuffed with creamy Boursin cheese. They're an irresistible Sicilian snack that's crispy on the outside yet soft and gooey on the inside. You can easily make them ahead of time, and they're ready in 90 minutes!

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Ingredients

For the risotto

• ▢ 6 cups chicken stock (or store-bought bone broth – see notes)
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons butter
• ▢ 1 medium onion (finely minced)
• ▢ 1 clove garlic (finely minced)
• ▢ 2 cups arborio rice
• ▢ 1 ½ cups dry white wine
• ▢ 1 cup Parmesan cheese (freshly grated)
• ▢ 1-2 teaspoons sea salt (or to taste)
• ▢ Fresh ground pepper (to taste)

For the arancini

• ▢ 1 box Boursin cheese
• ▢ 1 cup all-purpose flour
• ▢ ¼ teaspoon sea salt
• ▢ 2 large eggs
• ▢ 1 ½ cups panko
• ▢ 2 cups vegetable oil

Instructions 

Risotto

• Bring the stock to a simmer in a medium-sized pot over high heat. Reduce the so that it stays at a low simmer.
  6 cups chicken stock
  
• Melt the olive oil and butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until it is soft and just starting to brown, about 5-7 minutes. Add the garlic and cook for 1 minute more. Add the arborio rice to the large pot with the onions and butter and cook for 1 minute, stirring frequently. Add the wine to the pot and stir until it has been mostly absorbed.
  2 tablespoons olive oil, 2 tablespoons butter, 1 medium onion, 1 clove garlic, 2 cups arborio rice, 1 ½ cups dry white wine
  
• Add a ladle full of the hot broth to the pot with the rice and stir well. Continue stirring occasionally until it has been mostly absorbed, about 1-2 minutes. Continue adding the broth, one ladle at a time waiting until most of the broth has been absorbed by the rice before you add more. Stir the rice a few times between each addition of broth. The risotto is cooked when the rice is soft but not mushy … think al dente pasta.
  
• When the risotto is soft, remove the pan from the heat and stir in the parmesan cheese. Season to taste with sea salt and pepper. Pour the risotto onto a rimmed baking sheet and spread it out evenly. Place it in your fridge to cool. Once it has cooled completely you can begin making the arancini.
  1 cup Parmesan cheese, 1-2 teaspoons sea salt, Fresh ground pepper
  

Arancini

• Remove the cold risotto from the fridge. Gather a small bit in your hand, (you can make them as large or small as you like) and press a small piece of Boursin cheese into the middle. Roll the risotto into a ball. Note: this process is a little less sticky if you have damp hands. Place the rolled balls onto a baking sheet.
  1 box Boursin cheese
  
• Once all the risotto has been rolled into balls, set up 3 shallow bowls. Fill one with flour, sea salt, and pepper and mix it together. Fill another with the eggs whisked with a splash of water. And fill the last bowl with panko.
  1-2 teaspoons sea salt, 1 cup all-purpose flour, ¼ teaspoon sea salt, 2 large eggs, 1 ½ cups panko
  
• Dip each risotto ball first in the flour, next in the egg and finally in the panko. Keep one hand for the flour and panko and the other for the egg. Work with 3-4 balls at a time to speed things up. Place the panko-coated balls back onto the baking sheet.
  
• Place the vegetable oil in a small pot with high sides over medium-high heat. You want there to be at least 3 inches of oil – add more as needed. Attach an oil thermometer to the side. When the temperature reaches 300 degrees Fahrenheit, reduce the heat to medium and let it continue to heat until it is 375 degrees Fahrenheit.
  2 cups vegetable oil
  
• When the oil reaches 375 degrees Fahrenheit, carefully drop 3 balls into the pot and give it a little stir. Cook the balls for 1 minute, or until they are light brown. Remove the balls from the oil and place them on a wire rack (set over a baking sheet for less mess). Repeat until all the balls are cooked. Serve immediately.
  

Make ahead

• The arancini can be made up to 3 days in advance and kept in a covered container in your fridge or frozen for up to 1 month. Re-crisp the arancini in a 400-degree oven for about 15 minutes from the fridge or 20 minutes from the freezer.
  

Video

Notes

The quality of the stock you use will have a big effect on the flavor of the arancini. Bone broth will give you the best flavor. Use vegetable stock for vegetarian arancini.

Nutrition

Serving: 1 arancini, Calories: 188kcal (9%), Carbohydrates: 13g (4%), Protein: 4g (8%), Fat: 13g (20%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 13mg (4%), Sodium: 152mg (7%), Potassium: 32mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 51IU (1%), Vitamin C: 1mg (1%), Calcium: 38mg (4%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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