These Kimchi & Cheddar Arancini Balls are a bold fusion appetizer combining creamy risotto, sharp cheddar, and tangy kimchi, coated in crispy breadcrumbs and fried to golden perfection. A unique spin on the Italian classic that brings spicy, cheesy comfort in every bite.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hrMakes 18–20 arancini balls
For the Risotto Base
1 tbsp olive oil
1 tbsp butter
½ small onion, finely diced
1 cup Arborio rice
¼ cup dry white wine (optional)
3 cups warm vegetable or chicken broth
½ cup sharp cheddar cheese, shredded
½ cup finely chopped kimchi, drained
Salt & pepper to taste
For Forming the Balls
2 oz cheddar cubes (cut into ~½-inch pieces)
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
For Frying
Vegetable or canola oil (for deep or shallow frying)
Make the Kimchi Cheddar Risotto
1
In a saucepan, heat oil and butter. Sauté onion until translucent (3–4 min).
Stir in Arborio rice and cook for 1–2 minutes to toast.
Deglaze with wine if using. Add broth gradually, ½ cup at a time, stirring often, until rice is tender and creamy (about 20 minutes).
Stir in shredded cheddar and chopped kimchi. Season to taste.
Spread risotto on a tray to cool. Chill for at least 1 hour (or overnight).
Form & Bread the Arancini
2
Scoop about 2 tbsp of chilled risotto. Flatten slightly, insert a cube of cheddar, and shape into a ball.
Repeat with remaining mixture.
Dredge each ball in flour, then egg, then panko. Chill 10–15 min before frying.
Fry Until Crispy
3
Heat oil in a pot or deep skillet to 350°F (175°C).
Fry arancini in batches for 2–3 minutes until deep golden brown.
Drain on paper towels and serve hot.
Pairing Suggestions
Tips & Notes
5
Make ahead: Risotto and shaped balls can be made 1–2 days ahead and kept chilled. Bread and fry just before serving.
Air fryer option: Cook at 400°F for 8–10 minutes, flipping halfway, lightly sprayed with oil.
Extra crispiness: Double-dip in egg and breadcrumbs if you want a super thick crust.
Vegan twist: Use vegan cheese and egg substitute — and make sure your kimchi is vegan (no fish sauce).
Ingredients Makes 18–20 arancini balls
For the Risotto Base
1 tbsp olive oil
1 tbsp butter
½ small onion, finely diced
1 cup Arborio rice
¼ cup dry white wine (optional)
3 cups warm vegetable or chicken broth
½ cup sharp cheddar cheese, shredded
½ cup finely chopped kimchi, drained
Salt & pepper to taste
For Forming the Balls
2 oz cheddar cubes (cut into ~½-inch pieces)
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
For Frying
Vegetable or canola oil (for deep or shallow frying)
Directions Make the Kimchi Cheddar Risotto
1
In a saucepan, heat oil and butter. Sauté onion until translucent (3–4 min).
Stir in Arborio rice and cook for 1–2 minutes to toast.
Deglaze with wine if using. Add broth gradually, ½ cup at a time, stirring often, until rice is tender and creamy (about 20 minutes).
Stir in shredded cheddar and chopped kimchi. Season to taste.
Spread risotto on a tray to cool. Chill for at least 1 hour (or overnight).
Form & Bread the Arancini
2
Scoop about 2 tbsp of chilled risotto. Flatten slightly, insert a cube of cheddar, and shape into a ball.
Repeat with remaining mixture.
Dredge each ball in flour, then egg, then panko. Chill 10–15 min before frying.
Fry Until Crispy
3
Heat oil in a pot or deep skillet to 350°F (175°C).
Fry arancini in batches for 2–3 minutes until deep golden brown.
Drain on paper towels and serve hot.
Pairing Suggestions
Tips & Notes
5
Make ahead: Risotto and shaped balls can be made 1–2 days ahead and kept chilled. Bread and fry just before serving.
Air fryer option: Cook at 400°F for 8–10 minutes, flipping halfway, lightly sprayed with oil.
Extra crispiness: Double-dip in egg and breadcrumbs if you want a super thick crust.
Vegan twist: Use vegan cheese and egg substitute — and make sure your kimchi is vegan (no fish sauce).
Kimchi & Cheddar Arancini Balls
