Southern Pimento Cheese Arancini

Name: Southern Pimento Cheese Arancini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Arborio rice; 3 cups vegetable broth; 1 cup shredded sharp cheddar cheese; 1/2 cup cream cheese, softened; 1/4 cup pimentos, chopped; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups breadcrumbs; Vegetable oil for frying

Highlighted under: Global Spices

I absolutely love creating Southern Pimento Cheese Arancini, as they beautifully combine comfort food with an elegant twist. These crispy, golden-brown bites are a perfect party appetizer that never fails to impress. The melty, cheesy filling, infused with zesty pimento and paprika, brings a delightful flavor explosion. I appreciate how simple ingredients can transform into something that feels fancy. Plus, the crunch of the exterior contrasts wonderfully with the creamy interior, making each bite a delightful experience for the palate.

Created by

The Chefvictorcooks Team

Last updated on 2026-03-04T21:28:30.058Z

When I first tried Southern Pimento Cheese Arancini at a local Southern eatery, I was completely enamored by the combination of flavors and textures. Ever since, I’ve made it my mission to recreate them at home. The trick lies in allowing the risotto to chill before shaping it into balls, which ensures a perfectly crispy exterior while keeping the interior gooey and warm.

Experimenting with different types of cheese has been a game changer in my recipes; I discovered that incorporating a blend of sharp cheddar and cream cheese elevates the dish further. It’s also imperative to season the breadcrumbs before frying for an extra kick of flavor, something I learned after a few less-than-perfect batches!

Why You Will Love This Recipe

Crispy on the outside and creamy on the inside
Unique Southern flair with pimento cheese
Perfectly customizable with your favorite herbs and spices

Perfecting the Risotto

The key to achieving the perfect texture for your arancini starts with the risotto. Toasting the Arborio rice for a couple of minutes before adding the broth enhances its nutty flavor, creating depth in your dish. As you add the warm vegetable broth gradually, continue stirring; this releases the rice's starches, resulting in a creamy consistency. Ensure you cook until just al dente for a firmer bite after frying, taking about 18 to 20 minutes, and always taste along the way.

If you find that your risotto is too dry or sticky after cooking, don't fret. You can add a splash more of warm broth to loosen things up. Just be cautious not to overdo it; you want the mixture to hold together well when shaped into balls. Always monitor the heat—medium to medium-low is where you'll find the perfect balance to coax out the starches without burning the rice.

Shaping and Frying Tips

When shaping the arancini, wet your hands slightly to help prevent the mixture from sticking, making the process easier and cleaner. Make sure each ball is uniform in size, ideally about one tablespoon each, to ensure even cooking. If you’re concerned about the arancini falling apart in the cooking oil, consider chilling them in the refrigerator for about 30 minutes after shaping; this helps them firm up and hold together better during frying.

For frying, choose a deep pan with ample vegetable oil to ensure that the balls can float while they cook. The oil temperature should ideally be around 350°F (175°C) to achieve that crispy exterior. Frying in batches rather than overcrowding the pan ensures they cook evenly and develop a gorgeous golden-brown crust. Keep an eye on them, turning occasionally, until each arancini reaches that perfect shade.

Ingredients

Gather these simple ingredients to make your Southern Pimento Cheese Arancini:

For the Arancini

1 cup Arborio rice
3 cups vegetable broth
1 cup shredded sharp cheddar cheese
1/2 cup cream cheese, softened
1/4 cup pimentos, chopped
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs
Vegetable oil for frying

Make sure all ingredients are prepared before starting the cooking process.

Instructions

Follow these steps to create your delicious Southern Pimento Cheese Arancini:

Cook the Risotto

In a saucepan, bring the vegetable broth to a simmer. In another pot, toast the Arborio rice over medium heat for about 2 minutes. Gradually add warm broth, one ladle at a time, stirring continuously until the rice is al dente. This should take about 18-20 minutes.

Prepare the Cheese Mixture

Once the risotto is cooked, remove it from heat and let it cool slightly. Stir in the sharp cheddar cheese, cream cheese, chopped pimentos, smoked paprika, salt, and pepper until well combined.

Shape the Arancini

Once the mixture is cooled completely, scoop a tablespoon of the risotto mixture into your hands and form a ball. Repeat until all the mixture is shaped into balls.

Coat and Fry

Roll each ball in flour, dip in beaten eggs, and then coat with breadcrumbs. Heat vegetable oil in a deep pan and fry the arancini in batches until golden brown, about 3-4 minutes each. Drain on paper towels.

Serve

Serve the arancini warm with your choice of dipping sauce, like marinara or a spicy aioli!

Enjoy your homemade Southern Pimento Cheese Arancini!

Pro Tips

Ensure the risotto mixture is cool before shaping for easy handling. Consider adding fresh herbs like chives or parsley for an extra flavor boost!

Ingredient Variations

While sharp cheddar adds a wonderful depth to pimento cheese, feel free to explore other cheese options! A mix of mozzarella and Gouda could create a fantastic melting effect, upping the creaminess factor. If you wish to keep it more traditional, using a classic Wisconsin cheddar or a tangy blue cheese could provide a unique twist, complementing the pimento's flavor beautifully.

If you're looking for a healthier twist, you can substitute half the cream cheese with Greek yogurt. This will give you a creamy texture without all the fat but will still allow the flavors from the pimentos and paprika to shine through.

Make-Ahead and Storage

These arancini are perfect for make-ahead preparations. After you’ve shaped the balls, you can place them on a baking tray lined with parchment paper and freeze individually. Once frozen, transfer them to a zip-lock bag, where they'll keep for up to a month. This way, when you're ready to serve them, simply fry them straight from frozen—just add an extra minute or two to the cooking time.

To reheat leftover arancini, place them on a baking sheet and warm them in a preheated oven at 375°F (190°C) for about 10-15 minutes. This method will help restore some of the crispiness of the outer layer while ensuring the inside remains creamy and delicious.

Questions About Recipes

→ Can I make the risotto ahead of time?

Yes, you can prepare the risotto a day in advance and refrigerate it. Just make sure it is fully cooled before shaping into balls.

→ What is the best oil for frying?

Vegetable oil or canola oil works best for frying due to their high smoke point and neutral flavor.

→ Can I bake these instead of frying?

Yes, you can bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes until golden brown, although the texture will be different.

→ What other cheeses work well with this recipe?

You can experiment with different cheeses like pepper jack or mozzarella for a different flavor profile.