20minutes easy

Serves: 6-8


  • Left over risotto
  • 2 eggs, whisked
  • 200g plain flour
  • 300g panko breadcrumbs
  • Salt and pepper
  • 300ml veg oil
  • 50g mayonnaise
  • 3tbsps of whole grain mustard


Waste Not, Want Not! Got some left over risotto in the fridge?

Enjoy a fusion of flavours with our 1912 Stilton and Squash Arancini. Savoury Stilton cheese pairs perfectly with the subtle sweetness of squash, encased in crispy, golden rice balls for a quick and easy light bite using left overs!


  1. Make roughly 30 small balls from the cold risotto mix, by pressing together to keep them tight.


  1. In three bowls add the risotto balls to the flour to coat, then egg mix and finally the panko breadcrumbs, until beautifully covered and leave on a tray until all the balls are covered.


  1. Carefully heat the oil in a shallow wide pan on a medium heat. Add some breadcrumbs to check if the oil is at sizzling point, slowly add the risotto balls in batches and turn in the oil with a metal slotted spoon every now and then.


  1. Once golden brown, gradually take out and put onto a lined plate (kitchen roll) until you have cooked all the arancini.


  1. Mix the mayonnaise and mustard together and serve as a dip with your oozy 1912 Stilton arancini balls.

© 1912 Artisan Stilton 2024

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