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Create that classic burger taste with a squeeze of Burger Cheese for a flavoursome hit with every moreish mouthful.
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Our delightful dips come in four mouth-watering flavours to make every snacking occasion something to savour.
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Get inspired with
Snowball Arancini
This recipe is a breeze to make and brings together the amazing Primula Cheese 'n' Chive with a money-saving twist. These crunchy and tasty arancini balls are an absolute treat for any holiday feast. They're also a clever way to use up any leftover risotto, so you're cutting down on food waste and saving some extra cash. Perfect for Christmas time!
What you need
What you need
- 1tbsp olive oil
- 1 small white onion, chopped
- 250g risotto rice
- 500ml vegetable stock
- 100g walnuts, chopped
- 20g fresh chive, chopped
- 1 Primula Cheese ‘n’ Chive tube
- 75g parmesan cheese, grated
- 80g plain flour
- 2 eggs
- 100g breadcrumbs
- Vegetable oil to deep-fry
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How you do it
How you do it
- Bring the stock to the boil and keep it hot in a pan over low heat. Heat the olive oil in a large frying pan and gently sauté the onion for 6-8 minutes until soft but not coloured. Add the risotto rice and stir well to combine.
- Add a couple of ladlefuls of stock to the rice. Stir until it has been absorbed. Continue gradually adding stock this way until the rice is cooked but still retains a bit of bite, around 16-18 minutes. Stir through the walnuts, half of the Primula Cheese ‘n’ Chive and half the parmesan cheese, season well, and let it cool completely.
- Shape the risotto into 15 balls, encasing some Primula Cheese in the centre of each. Chill for 30 minutes.
- Put the flour, eggs, and breadcrumbs in separate shallow bowls. Dip the risotto balls first in flour, then egg and finally crumbs, ensuring they are fully coated.
- Heat the vegetable oil to 180C in a deep pan. Fry the arancini for 6-8 minutes, in batches of 5, until golden. Drain on kitchen paper and serve with the remaining Parmesan sprinkled over like snow and the rest of the Primula Cheese ‘n’ Chive tube to dip.
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