Mexican Arancini

These Mexican “Arancini” are a playful Mexican twist on classic arancini. A creamy, taco-spiced risotto is rolled around hidden cubes of melted cheese, then coated in a crunchy crust of panko and cheese-flavoured corn chips. Shallow-fried until golden and finished in the oven, they emerge irresistibly crisp on the outside with a gooey, flavour-packed center. Serve them with salsa, fresh herbs, sour cream, and a squeeze of lime for a standout starter, a fun addition to a tapas spread, or a crowd-pleasing party snack.

Yield: Approximately 24 pieces

Prep Time: 40 minutes

Cooling Time: 30+ minutes

Rolling Time: 40 minutes

Cook Time: 30 minutes

Ingredients

• 1 large brown onion, finely chopped

• 1 tablespoon oil

• 1 ½ cups Arborio rice

• 2 cups chicken stock

• 15 g taco seasoning (½ packet)

• 125 g block of tasty cheese, cut into small 0.5 cm cubes

• 3 eggs

• Plain flour, for coating

• 1 cup panko crumbs

• 250 g cheese-flavoured corn chips

• 2 heaped tablespoons sour cream

• Oil, for shallow frying

• Fresh herbs, lime wedges and tomato salsa to serve.

  
  

Method

1. Preheat oven to 180°C (350°F).

2. Make the risotto base:

   In a large, ovenproof casserole dish with a tight-fitting lid, heat the oil over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the taco seasoning and cook for a minute. Add the Arborio rice and stir for another 2 minutes. Pour in the chicken stock, stir to combine, and bring to a simmer. Cover with the lid and place in the preheated oven for 25 minutes.

3. Finish the risotto:

   Remove from the oven, stir through the sour cream, then recover and let stand for 10 minutes. Transfer the mixture to a bowl, cover, and refrigerate until completely cold.

4. Prepare the coating:

   Once the risotto is cold, add 1 egg and mix to combine.

   Blitz the cheese-flavoured corn chips in a blender until finely crushed, then mix with the panko crumbs in a shallow bowl. Place the plain flour on a plate. In another bowl, whisk the remaining 2 eggs and season with pepper.

5. Form the arancini:

   Take a heaped tablespoon of the rice mixture and press it firmly into the spoon so the rice sticks together. Create a hollow in the center and insert a cube of cheese, then reshape the rice around the cheese to enclose it. Place on a board and repeat with the remaining mixture. (Don’t worry if the balls aren’t perfectly round at this stage—they will take shape in the next steps.)

6. Coat the balls:

   Pick up a ball of rice and roll it lightly in the flour. Toss it between both your hands to shape into a ball. Dip into the beaten egg, then roll in the crumb mixture, gently pressing to adhere. Toss between your hands again to smooth into a neat ball. Place on a tray and repeat with the remaining balls. Refrigerate for at least 30 minutes to firm up.

7. Cook:

   When ready to cook, preheat the oven to 180°C (350°F). Heat about 2 cm of oil in a deep-sided pan. Fry the balls in batches until golden brown, turning gently with tongs for an even colour.

   Drain on paper towel, then transfer to a baking paper-lined tray. Once all are fried, place the tray in the oven for 10 minutes to ensure they are cooked through and the cheese in the center has melted (see tips).

8. Serve:

   Arrange on a platter and serve with salsa, sour cream, and herbs (such as parsley) or fresh rocket.

   
   

   Tips

   Make ahead: The risotto mixture can be made up to 2 days in advance. The balls can be rolled the day before serving.

   Reheating: Arancini can be fried up to an 2 hours before serving. Store in the fridge. To reheat, bring to room temperature and place in a hot oven for 10–15 minutes, or until heated through. They also reheat well in an air fryer at 200°C for 10 minutes. (Sacrifice one to check they are hot all the way through!)

   Extra spice: For added heat, mix a little extra taco seasoning into the crumb mixture.