Baked to crispy, golden perfection, these asparagus arancini are stuffed with creamy Taleggio cheese for a comforting bite that’s hard to resist. They make a great snack or side dish for your next meal.

This recipe addresses challenges of bland flavor, soggy texture, and difficulty in achieving a crisp exterior in conventional arancini dishes.

I love how this recipe solves the challenge of achieving that ideal crispy exterior while keeping the inside creamy and flavorful. After several attempts, I’ve finally found a method that consistently works while keeping the ingredients wholesome, even for my family with dietary restrictions.

These tasty little bites take a bit of time to prepare, with a total of about 1 hour and 40 minutes from start to finish. But it’s totally worth it when you hear that satisfying crunch as you bite in and taste the melty cheese inside.

If you’re looking for something else to make with seasonal vegetables, try my Broccolini Frittata.

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Creamy Interior , The Taleggio cheese melts beautifully inside the arancini, offering a luxurious, gooey surprise with each bite, adding depth and richness to the dish.
Fresh Asparagus Crunch , Crisp asparagus mixed throughout provides a satisfying texture contrast that keeps the bites interesting, while also adding delightful green flavor notes.
Make-Ahead Convenience , You can prepare the risotto ahead of time; just chill it overnight, so you’ll be ready to fry the arancini whenever you want to serve them.
Versatile Appetizer , These arancini work as a fabulous party starter or a side dish alongside lighter meals, fitting right in at any event or dinner table.

Asparagus Arancini with Taleggio Cheese

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Author: Charlene
Prep Time: 25 minutes
Cool Time: 8 hours
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Yield: 10-12 servings 1x
Category: Appetizer
Method: Frying
Cuisine: Italian
Diet: Vegetarian

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Description

Delicious asparagus arancini stuffed with creamy Taleggio cheese, perfect for a vegetarian appetizer.

Instructions

Step 1: In a heavy saucepan over medium heat, heat the olive oil and butter until melted and combined.
Step 2: Add the finely chopped onions and sauté until translucent, releasing their sweetness.
Step 3: Stir in the Arborio rice and cook for about 2-3 minutes until the grains become slightly translucent.
Step 4: Pour in the dry white wine and stir continuously until it is fully absorbed by the rice.
Step 5: Add hot broth in 1/2 cup increments, stirring constantly. When the liquid is nearly absorbed, add the next 1/2 cup along with half the asparagus pieces. Continue this process until the rice is cooked al dente, about 20-25 minutes in total. The rice should be firm but tender to the bite.
Step 6: Meanwhile, blanch the remaining asparagus in boiling water until tender (approximately 2-3 minutes), then drain and puree in a small food processor until smooth.
Step 7: Stir the grated Parmesan cheese, Taleggio cheese, pureed asparagus, and chopped basil into the risotto. Season with salt and pepper to taste. Let the risotto cool slightly to allow the cheese to meld without becoming stringy.
Step 8: Transfer the risotto to a covered container and refrigerate for at least 8 hours or overnight to firm up for shaping.
Step 9: Place the flour in one shallow bowl, the beaten eggs combined with milk in a second bowl, and the seasoned breadcrumbs in a third bowl.
Step 10: Take a small handful of chilled risotto and form it into an oblong shape, creating an indentation in the center to place a piece of Taleggio cheese. Wrap the rice firmly around the cheese to completely encase it.
Step 11: Roll each rice ball first in the flour, then dip into the egg and milk mixture, and finally coat thoroughly with breadcrumbs. Place the coated rice balls onto a baking sheet.
Step 12: In a heavy saucepan, heat oil to 375°F (190°C). Use a thermometer to ensure the oil maintains this temperature for a crisp coating and reduced oil absorption.
Step 13: Fry 3 to 4 rice balls at a time, frying each for about 4-5 minutes or until golden brown and crisp. Rotate the rice balls every minute during frying to promote even browning.
Step 14: Using a slotted spoon, remove the arancini and place them on paper towels on a tray in a warm oven to drain excess oil and keep warm.

Notes

Room Temperature: Store cooked asparagus arancini in an airtight container at room temperature for up to 1 day. Avoid exposure to moisture.
Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Reheat prior to serving.
Freezing: Individually wrap each arancini in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
If the risotto mixture is too sticky for shaping, gradually stir in up to 1 cup (240 ml) of hot broth over medium heat for about 5 minutes to loosen it.
Maintain oil temperature at 375°F (190°C) while frying to ensure a crisp coating; fry in small batches for 4-5 minutes until golden.
If the rice mixture is too soft, refrigerate it an additional hour after mixing in cheese and asparagus before shaping.
Rotate rice balls every minute while frying to ensure even cooking and uniform golden color.
To prevent filling from oozing out, seal rice balls tightly around the cheese and re-chill for 30 minutes before frying.
Reheat refrigerated or thawed arancini in a warm oven until hot and crisp, maintaining oil temperature during frying if choosing to re-fry briefly for crispness.
Serve asparagus arancini with a side of mixed greens or a light lemon vinaigrette salad.
Pair with marinara sauce or a zesty garlic aioli for dipping.
Top with a drizzle of basil pesto or tangy tomato salsa.
Sprinkle fresh herbs or serve with creamy ranch dip for added richness.
Use as an appetizer platter or filling for gluten-free wraps. Serve alongside grilled chicken or creamy mushroom risotto for a satisfying meal.
For a cheese substitute, use Fontina cheese if Taleggio is unavailable.
Choose Panko breadcrumbs for an extra crunchy coating.
Use plain or Italian-seasoned breadcrumbs, avoiding overly seasoned types to preserve flavor balance.
Select fresh, firm asparagus with bright green stalks for the best flavor and texture. Avoid wilted or dull stalks.
Choose good quality, creamy, and rich Taleggio cheese that melts well.
Use Arborio rice for creaminess; avoid long-grain rice as it will not produce the signature soft texture.
Opt for fresh flat-leaf parsley, vibrant and not wilting, for bolder flavor and color.
Use plain, Italian-seasoned, or Panko type breadcrumbs depending on desired crunch; avoid highly seasoned types to not overpower the arancini.

Nutrition

Serving Size: 1 arancini
Calories: Not specified
Sugar: Not specified
Sodium: Not specified
Fat: Not specified
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: Not specified
Fiber: Not specified
Protein: Not specified
Cholesterol: Not specified

Ingredient Notes

Asparagus: Pick fresh, firm asparagus with bright green stalks for the best flavor and texture. Avoid any that look wilted or dull, as they won’t have the same crispness.
Taleggio cheese: Get a good quality Taleggio that’s creamy and rich. It melts beautifully, making your arancini extra gooey. If unavailable, Fontina can be a nice substitute.
Risotto rice: Use Arborio rice for that creamy texture in your arancini. Its high starch content is what gives the dish its signature creaminess. Avoid using long-grain rice, as it won’t yield the same results.
Parsley: Fresh parsley adds a nice color and hint of freshness. Opt for flat-leaf parsley, as it has a bolder flavor compared to curly varieties. Make sure it’s vibrant and not wilting.
Breadcrumbs: Go for plain or Italian-seasoned breadcrumbs that help create a crisp coating. Panko is also a great option if you want an extra crunch. Be careful to avoid overly seasoned varieties that could overpower the flavor.
Asparagus: Pick fresh, firm asparagus with bright green stalks for the best flavor and texture. Avoid any that look wilted or dull, as they won’t have the same crispness.
Taleggio cheese: Get a good quality Taleggio that’s creamy and rich. It melts beautifully, making your arancini extra gooey. If unavailable, Fontina can be a nice substitute.
Risotto rice: Use Arborio rice for that creamy texture in your arancini. Its high starch content is what gives the dish its signature creaminess. Avoid using long-grain rice, as it won’t yield the same results.
Parsley: Fresh parsley adds a nice color and hint of freshness. Opt for flat-leaf parsley, as it has a bolder flavor compared to curly varieties. Make sure it’s vibrant and not wilting.
Breadcrumbs: Go for plain or Italian-seasoned breadcrumbs that help create a crisp coating. Panko is also a great option if you want an extra crunch. Be careful to avoid overly seasoned varieties that could overpower the flavor.

Recipe Tips

If the risotto is too sticky, gradually stir in up to 1 cup of hot broth while standing over medium heat for about 5 minutes until loosened.
When the coating isn’t crisping, maintain the oil temperature at 375°F and fry the rice balls in small batches for 4-5 minutes until golden brown.
If the rice mixture feels too soft, refrigerate for an extra hour after combining cheese and asparagus to firm before shaping into balls.
For uneven frying, rotate the rice balls every minute during frying, ensuring they cook evenly and achieve a uniform golden color.
If your filling oozes out, make sure the rice ball is tightly sealed around the cheese and re-chill for 30 minutes before frying.

Serving Suggestions

Serve asparagus arancini with a side of mixed greens or a light lemon vinaigrette salad. Pair them with marinara sauce or a zesty garlic aioli for dipping.

Use asparagus arancini to make a delicious appetizer platter or as a filling for gluten-free wraps. Add them to a creamy mushroom risotto or serve alongside grilled chicken for a satisfying meal.

Top with a drizzle of basil pesto or a tangy tomato salsa for added flavor. You can also sprinkle fresh herbs or serve with a creamy ranch dip for a richer experience.

Recipe variations

You can use short-grain Arborio rice as the base ingredient, which yields the creamy texture essential for this asparagus arancini recipe’s risotto foundation.
Add 4 tablespoons of finely chopped fresh basil along with 1/2 cup grated Parmesan to the risotto, providing herbal and savory notes complementing the asparagus and Taleggio cheese.
Either vegetable or light chicken broth can be used to cook the risotto, maintaining moisture and flavor, while blanching and pureeing half the asparagus adds freshness to the mixture.
If preparing for a larger group, you can double the base ingredients, including 2 cups Arborio rice and 12 ounces Taleggio cheese, frying the arancini in batches to maintain crispness.

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How to Store?

To keep your asparagus arancini fresh and delicious, follow these storage tips:

Room Temperature: Place the asparagus arancini in an airtight container. Store at room temperature for up to 1 day, avoiding moisture exposure.

Refrigeration: Use an airtight container to store asparagus arancini in the refrigerator. Keep chilled up to 3 days. Reheat before serving.

Freezing: Wrap each arancini in plastic wrap then place in a freezer bag. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.

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If you enjoyed this asparagus arancini or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!