Stuffed Arancini Recipes

SPICY STUFFED ARANCINI

Steps:

• Make risotto by sautéing garlic and rice in 2 Tbs. butter over medium low heat until fragrant. Increase heat to medium high and add in 2 cups of the chicken broth until at a boil. Add in remaining two cups of broth and lower heat so the broth is at a simmer. Continue stirring occasionally until broth is absorbed and you have a creamy risotto. Add in frozen peas and remove from heat. Add in ½ cup water if it gets too dry.
• Transfer risotto to a large bowl and allow it to cool. Stir occasionally to expedite the cooling process.
• Once the risotto is lukewarm, add in the parmesan cheeses, parsley and breadcrumbs and stir until fully combined.
• Next, taking small handfuls of rice mixture (approx ¼ cup or less, depending on the size of arancini you prefer) create a ball and then smash into a flat round disc. Place a heaping teaspoon worth of Traina Sun Dried Tomato Sriracha ketchup into the center and top with a ½ oz cube of mozzarella. Next, take the edges of the rice mixture and fold them up to the top to envelop the ketchup and cheese, sealing the seam and rolling into a ball, so that the cheese and ketchup are sealed inside.
• Once you have rolled all of the rice mixture (makes approximately 12 to 15 arancini depending on how large you make them), heat up your frying oil in a pot (cast-iron is preferable for heat consistency) over medium high heat.
• Roll an arancini in the whisked eggs, coating the entire arancini. Next, roll the egg-washed arancini into a bowl of panko until fully covered in panko. Then, drop the ball into the heated frying oil to fry. If the arancini cannot be fully submerged in the oil, turn occasionally until cooked and browned on all sides. Place fried arancini on a baking pan covered with a paper towel in a 200F oven to keep warm and absorb excess frying oil. Repeat with all arancini.
• Serve arancini warm with a side of extra Traina Foods Sun Dried Tomato Sriracha Ketchup.

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

OVEN-BAKED MOZZARELLA-STUFFED ARANCINI

Steps:

• Combine rice, water, 1 whole green onion and garlic in a saucepan.
• Bring to a boil, cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
• Remove from heat, transfer to a bowl, and cool.
• Remove and discard green onion.
• Preheat oven to 425°F Coat baking pan with cooking spray or line with parchment paper.
• Finely chop the rest of the green onions.
• Fold eggs, parsley, Romano and onions into rice.
• Spread breadcrumbs on a large plate.
• Shape 1/4 cup rice mixture around one mozzarella ball. Roll in breadcrumbs, and place on baking sheet.
• Repeat with the rest of the ingredients.
• Drizzle arancini with the reserved oil.
• Bake 20-25 minutes or until outside is crisp and brown.
• Meanwhile, warm marinara sauce.
• Place sauce in the bottom of a large serving dish. Place arancini on top of sauce and sprinkle with parsley.