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Sundried Tomato & Italian Cheese Arancini with Goat Cheese Tomato Sauce


Arancini Stuffed with Asiago & Sundried Tomatoes with Goat Cheese Tomato Sauce


  • 4 cups cooked and cooled arborio or sushi rice
  • 1 egg
  • 1 tbsp Italian Seasoning (basil, garlic, fennel seed, red pepper flakes)
  • 1 tsp salt
  • 1/2 cup bread crumbs
  • 1/2 cup Italian Cheeses (Asiago, Romano, Mozzerella, Parmesan
  • Sundried Tomatoes
  • additional Italian Cheeses
  • Bread Crumbs
  • Canola Oil For Frying


  • 28 oz. can Crushed Tomatoes
  • 4 oz. Goat Cheese
  • 1 tbsp Italian Seasoning from above
  • 1/2 tsp salt


  • Combine the rice, egg, Italian spices, Salt, cheese, breadcrumbs, in a bowl until sticky. Test to make sure it sticks.
  • Take a golf ball sized portion of rice and form a divot in the middle. Put a little Italian cheese and sundried tomato in the divot and form the rice into a ball around until all of the rice is used.
  • Dredge the balls in breadcrumbs and then fry in canola oil until golden brown and crispy on all sides.


  • Combine all ingredients in a pot an simmer until hot. Mix together to incorporate the goat cheese.
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