Aged Gouda Arancini Chef Dominic Orsini shares this delicious recipe for aged gouda arancini, a popular food item on Release Day. Silver Oak Recipes: Aged Gouda Arancini American
Aged Gouda Arancini

Aged Gouda Arancini

Makes 20 / Prep Time: / Total Time:


Prepare the rice:

  1. Preheat the oven to 350°F.
  2. Combine the rice, salt and water in a small saucepan and bring to a boil over high heat. Cover tightly, transfer to the oven and bake until all the water is absorbed (about 25 minutes).
  3. Remove from the oven and spread the rice out onto a tray. Let cool, uncovered, for 15 minutes. Then, cover and refrigerate for 2 hours.

Assemble the arancini:

  1. Transfer the cold rice to a large mixing bowl.
  2. Fold in the shredded aged-gouda cheese and melted butter to the rice. The butter will begin to congeal into grain-shaped beads.
  3. With moistened hands, roll the rice mixture into balls (sized a little smaller than a golf ball) and place them on a tray. Tip: A one-ounce scoop or a mounded tablespoon will yield balls of about the right size. You should have enough mixture to make 20 balls.

Bread and deep-fry the arancini:

  1. In a large bowl, mix together the panko, parsley and lemon zest before setting aside.
  2. Place the flour and beaten eggs into separate, small bowls. Have a clean sheet pan ready.
  3. Drop a rice ball into the flour, and shake the bowl gently to coat the ball on all sides. Pick up the ball, shake off any excess flour and drop the ball into the beaten eggs. Coat well.
  4. Lift the ball out of the eggs, letting any excess drip back into the bowl. Transfer to the bowl of bread crumbs and shake the bowl to coat evenly.
  5. Transfer the coated ball to the clean sheet pan. Repeat with the remaining balls.
  6. Refrigerate for at least 30 minutes or up to 1 day. You can also freeze the balls in resealable plastic bags for up to 1 month.
  7. Set a rack on a sheet pan and place near the stove. This is where you will cool the fried balls.
  8. Pour oil (3 to 4 inches in depth) into a heavy, deep saucepan and heat to 350°F. (If frying frozen balls, heat the oil to 325°F.) The pan should be no more than half full.
  9. Fry a few balls at a time, adjusting the heat as needed to keep the oil temperature at 350°F. Do not crowd the balls in the pan or the oil temperature will drop. The balls are ready when they are golden brown all over—about 3 minutes if freshly made or 5 minutes if frozen.
  10. Using a wire-mesh skimmer, transfer the balls to the rack to drain.

Serve warm, not hot. You can keep the arancini warm in a low-temperature oven for up to 1 hour. Finish with a fresh squeeze of lemon juice just before serving.

Silver Oak Recipes: Aged Gouda Arancini

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