Crispy Provolone Stuffed Arancini
Crispy breading surrounds balls of creamy risotto and a Grande Provolone center for a true taste of Italian magic. These delectable, bite-size appetizers are just as popular as finger foods and bar snacks.
Course: Appetizers
Stuffed Arancini
Yield: 32 (56 oz.)
Ingredients
- 48 oz. (9 cups) Risotto, warm, prepared
- 1 oz (2 tbsp.) Grande Parmesan, grated
- 8 oz (32 cubes) Grande Deli-Style or Provo•Nello® Provolone Stick, cut into 3/4-inch cubes
- Flour, as needed
- Egg, beaten, as needed
- Bread crumbs, dried, as needed
Directions
- Combine risotto and Grande Parmesan Cheese in bowl and stir to blend. Spread on sheet pan; chill.
- Using a #24 scoop, portion 1 1/2 oz. scoops of chilled risotto on sheet pan lined with baking paper; insert 1 cube of Grande Provolone Cheese into the center of each ball and roll closed.
- Dredge each stuffed risotto ball in flour, dip in egg wash and roll in bread crumbs; arrange on sheet pan lined with baking paper. Cover and chill to hold.
Appetizer
Yield: One appetizer for sharing
Ingredients
- 4 each Provolone Stuffed Arancini
- 4 oz Marinara sauce, warm (1/2 cup)
- 1⁄2 oz Grande Parmesan, grated (1 tbsp.)
- 1 tsp Fresh parsley, chopped
Directions
- Deep-fry Provolone Stuffed Arancini at 350°F for 4 1/2 to 5 minutes; drain well.
- Spoon marinara sauce down the center of appetizer plate; arrange Provolone Stuffed Arancini over sauce. Garnish appetizer with 1/2 oz. Grande Parmesan and 1 tsp. parsley.
