Dill Pickle Arancini

Recipe: Dill Pickle Arancini

Dill Pickle Arancini

Crispy Golden Coating, Creamy Green Center
  • Dill Pickle Arancini with creamy inside close up
  • Dill Pickle Arancini plated with the Cajun Remoulade
  • Dille Pickle Arancini dipped into the Cajun Remoulade
Classic Italian with a Southern spin. Arancini are traditional Italian rice balls, rolled in breadcrumbs and fried up, creating contrasting textures of outer crunch and inner cream. This version introduces some Creole into the mix, with dill pickles and Cajun Remoulade. To emphasize the pickles, it calls for our Murray’s Havarti with Dill.
Dill Pickle Arancini on a plate with Cajun RemouladeDill Pickle Arancini close upDill Pickle Arancini dipped into Cajun Remoulade
If you’re looking to make a statement at your next dinner party, these arancini are just what you want on the table. They’re the ideal appetizer, as they’re visually stunning, inherently sharable, and undeniably delicious. It’s a surefire dish to impress your guests right from the get-go.

Dill Pickle Arancini
Crispy Golden Coating, Creamy Green Center
  • Prep Time : 15 min.
  • Cook Time : 45 min.
  • Total Time : 90 min.
  • Serves 8-10

Ingredients

  • For Cajun Remoulade
  • 1 cup mayonnaise
  • 2 tbsp dijon mustard
  • 1 tsp hot sauce
  • 2 tsp cajun seasoning
  • 1 lemon, zested and juiced
  • 1 clove garlic, minced

Directions

  1. To make Cajun Remoulade, combine all ingredients in a medium bowl, then refrigerate until ready to serve.
  2. To make the risotto, begin heat the chicken stock in a pot until simmering. In a separate pot, melt the butter in over high heat. Once the butter is bubbling, add the rice and the onions and cook until onions become translucent, about 4 minutes.
  3. Deglaze the pot with the white wine and reduce until the wine has almost completely evaporated. Then, reduce the heat to medium high and begin adding the hot chicken stock a quarter of a cup at a time, stirring frequently until incorporated and reduced slightly. Continue this process until all the liquid has been added and the rice is cooked.
  4. Turn off the heat and add the cheese and pickles, seasoning with salt and pepper to taste. Pour the mixture onto a sheet tray and let cool. Meanwhile, heat a large pot of oil over medium heat until it reaches 350°F.
  5. Once the risotto mixture is cool (approximately 30 min.), form it into golf ball-sized spheres. Submerge in the whisked eggs and then coat in the Panko to bread. Fry the risotto balls until warmed through and golden brown on the outside.
  6. Serve and enjoy with Cajun Remoulade.

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