Arancini with Le Gruyère AOP

Crispy, creamy and full of flavour – arancini with Le Gruyère AOP are the perfect option for exquisite moments of delight. These golden brown rice balls originally come from Sicily and are a popular streetfood classic that are great served as an aperitif or a starter. Filled with melted Le Gruyère AOP, arancini have a delightfully spicy creaminess from the first bite that goes wonderfully well with the crispy breadcrumb coating. The traditional Swiss cheese with protected designation of origin status gives the arancini an unmistakeable depth and intense, slightly nutty flavour. Served with a fresh dip or just on their own, these delicious treats are a great addition to any table – whether as an elegant aperitif or a savoury fingerfood for social get-togethers. Savour the perfect combination of crispy coating and creamy filling and enjoy arancini with Le Gruyère AOP – a delectable dish that pays homage to both Mediterranean and alpine flavours!

David Geisser

Ingredients for

4

Note

Attention change of number of people

Arancini with Le Gruyère AOP

  • 1
    onion
  • 1
    tomatoes
  • 1
    garlic cloves
  • 50 ml
    olive oil
  • 200 g
    risotto rice
  • 100 ml
    white wine
  • 150 ml
    of sherry
  • 300 ml
    vegetable stock
  • 40 ml
    cream
  • 40 g
    butter
  • 330 g
    Gruyère AOP
  • 100 g
    flour
  • 100 g
    breadcrumbs
  • 50 g
    egg
  • 1000 ml
    of frying oil

Preparation

Arancini with Le Gruyère AOP

  1. Grate 30g of Le Gruyère AOP and set aside. Quarter, core and cut tomatoes into cubes. Peel onions and garlic and chop finely.
  2. Heat olive oil in a pan. Add onions and garlic and sauté gently. Add rice and cook until translucent. Pour in white wine and sherry and reduce completely. Pour in the stock while stirring constantly so that the rice is always just covered by the liquid and then simmer for about 15 minutes. Add the cream and butter and stir in well.
  3. Now add the grated Le Gruyère AOP and season with salt and pepper. Lay flat on a tray and leave to cool for at least three hours until the rice is completely cool.
  4. Cut the 300g of Le Gruyère AOP into cubes with an edge length of about 1.5cm.
  5. Set out the flour, breadcrumbs and whisked egg each on a plate of their own.
  6. Now make arancinis from the fully cooled risotto and Le Gruyère AOP cubes. Pick up some risotto and cover it with the Le Gruyère AOP completely so that the rice can no longer been seen. Once all the risotto and Le Gruyère AOP cubes have been used up and all the arancinis have been shaped, they can then be covered in the breadcrumb coating (first dip them in the flour, then in the egg and finally in the breadcrumb mixture).
  7. Heat the deep-frying oil to around 175°C. Fry the arancinis until golden brown, remove and drain in kitchen roll.

Delicious to know

The deep-frying oil can be used several times. Simply let it cool down, drain it through a sieve and then pour into a bottle.
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