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.
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).
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.
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.
Drinks:
Dry Riesling or Gewürztraminer (balances heat and tang)
Chilled lager or pale ale
Sparkling sake or Korean soju
Other Fusion Bites to Pair With:
Mini Bao Buns with Crispy Pork or Tofu
Tuna Tataki on Cucumber Ribbons
Gochujang Deviled Eggs
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).
20 servings