Chicken, Brie & Cranberry Arancini

90 Minutes | Easy

Chicken, Brie & Cranberry Arancini

Serves 4-6

These golden, crispy arancini are packed with flavour thanks to herby HECK Chicken Italia Mince folded through a creamy risotto base. Each bite reveals a molten Brie centre with a sweet hit of cranberry, making them perfect for sharing, festive platters, or a crowd-pleasing starter.

Ingredients

Risotto Base

  • 300g Arborio risotto rice

  • 500g HECK Chicken Italia Mince

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 tbsp olive oil

  • 1L chicken stock, kept hot

  • 100ml white wine (optional)

  • 50g grated Parmesan

  • Salt & black pepper

Filling

  • 120–150g Brie, cut into small cubes

  • 4–5 tbsp cranberry sauce

Coating

  • Plain flour

  • 2 eggs, beaten

  • Breadcrumbs (panko works best)

For Frying

  • Vegetable or sunflower oil

Optional Garnish / Dip

  • Extra cranberry sauce

  • Sweet chilli sauce or Sriracha

Method

1. Make the Chicken Risotto

  • Heat the olive oil in a large pan over medium heat.
  • Add the onion and cook for 3-4 minutes until soft.
  • Add the garlic and cook for 30 seconds.
  • Add the HECK Chicken Italia Mince, breaking it up and cooking until sealed.
  • Stir in the risotto rice and cook for 1 minute until glossy.
  • Pour in the wine (if using) and let it reduce until almost evaporated.
  • Begin adding hot stock, one ladle at a time, stirring constantly.
  • Continue until the rice is tender and creamy, about 18–20 minutes.
  • Stir in the Parmesan, season well, then spread the risotto onto a tray.
  • Leave to cool completely - this is essential for shaping.

2. Shape the Arancini

  • Take a heaped tablespoon of cold risotto and flatten slightly in your palm.

  • Place a small cube of Brie and ½ teaspoon cranberry sauce in the centre.

  • Enclose and roll into a tight ball.

  • Repeat until all the risotto is used.

3. Crumb the Arancini

  • Roll each ball in flour.
  • Dip into beaten egg.
  • Coat thoroughly in breadcrumbs.
  • Chill for 20 minutes to help them hold their shape.

4. Fry

  • Heat oil to 170-180°C.

  • Fry the arancini in batches for 3-4 minutes, turning until golden and crisp.

  • Drain on kitchen paper.

Alternative: Oven bake at 200°C for 20-25 minutes, turning once and spraying lightly with oil.

5. Serve

  • Serve hot with extra cranberry sauce, sweet chilli or Sriracha.

  • Finish with grated Parmesan or chopped parsley if desired.

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