Smokey Cheese and Bacon Arancini

Tasty Treat

Smokey Cheese and Bacon Arancini

recipe by
Teagan Carpenter // vintage chef co
>> Smokey Cheese and Bacon Arancini​ by Vintage Chef Co


  • 1 brown onion finely diced
  • 75g salted butter
  • 500g Arborio rice
  • 2 tbs Smokey paprika
  • 2 tbs Smokey bbq 
  • 3 tbs chipotle paste
  • 6 cups chicken stock
  • 1/2 cup Parmesan 
  • 1/2 cup cheddar
  • 1 bunch parsley chopped
  • 2 cups plain flour
  • 3 eggs
  • 1 cup milk
  • 2 cups panko crumbs


  1. Sauté onion and spices in the butter until onion is soft.
  2. Add rice and stock.
  3. Cook on a medium heat stirring often until rice is cooked.
  4. Stir in cheeses, parsley and season to your liking
  5. Set in fridge until completely cold.
  6. Roll balls approx 40g.
  7. Crumb balls, roll on flour, then egg wash and panko crumbs.
  8. Set on a tray until needed.
  9. Cook submerged in oil at 170 degrees, we use a deep fryer
    but a pot with oil and a thermometer will be fine.

Best cooked and served straight away with your choice of aioli.
We use chipotle aioli. Enjoy xx

Makes 25 balls

Teagan Carpenter

Vintage Chef Co Catering + Meal Prep