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.