These Pimento Cheese Arancini make a great party appetizer. Creamy risotto and pimento cheese are coated in panko and shallow fried for an absolutely delicious, cheesy treat!
Preheat oven to 350 degrees. Melt butter in a dutch oven or heavy oven-safe pot over medium heat. Add garlic and onion and cook for 5 minutes until soft.Add rice and cook until grains become translucent. Add vermouth and turn up the heat to medium-high. Cook until liquid has evaporated. Add chicken broth and milk, bring to a simmer, cover and transfer to oven. Bake for 30 to 40 minutes until all liquid is absorbed and rice is tender.Remove from oven and allow to cool. Combine Pimento Cheese Mixture ingredients in a small bowl. Once the rice mixture has cooled, stir in the Pimento Cheese Mixture. Cover and let cool further in refrigerator for at least a few hours, or preferably overnight.
Coating
Mix flour, salt and pepper in a shallow bowl, eggs in another, and panko in a third shallow bowl.Scoop out large spoonfuls of the rice mixture (about 3 Tbsp.) and roll them into balls. Coat the balls in flour, then the egg mixture, and then the panko.
Cooking
Add vegetable oil to a medium skillet to a depth of 1-inch and heat to medium-high heat. Toss in a bit of panko, if it starts sizzling immediately, the oil is hot enough.Transfer a few balls into the hot oil, using a slotted poon. Turn frequently so they cook evenly, and remove once they are a deep golden brown. Allow to drain on paper towels. Repeat with remaining balls.