16 portions
Portion Size
3 arancini
Ingredients: Measure:
3-1/2 cups
Vegetable stock
5 cups
Olive oil
2 tbsp
Onion, chopped
1 large
Garlic, finely chopped
3 cloves
Arborio rice
3 cups
Dry white wine
3/4 cup
Heavy cream
1/4 cup
Lemon juice
1 tbsp
Grated Parmesan cheese or Romano cheese
1 cup
Chopped fresh basil
1/4 cup
1 tsp
Ground black pepper
1/2 tsp
Mozzarella cheese, cut into 48 -1/2 inch pieces
8 oz
1 cup
Eggs, beaten
Italian-style seasoned bread crumbs
2 cups


  1. Place tomatoes in blender container; process until smooth. stir together blended tomatoes and vegetable stock in large sauce pan. Heat over high heat until boiling. Reduce heat and simmer very gently until ready to use.

  2. Heat oil in large dutch oven over medium heat. Add onion; cook 5 minutes until soft but not browned, stirring occasionally. Add garlic, cook 1 minute more until fragrant.

  3. Add rice; cook and stir for 2 minutes. Deglaze with wine and simmer until completely absorbed, stirring frequently. Add hot tomato stock to rice 1/2 cup at a time, stirring and cooking until the liquid is absorbed before adding more. rice should be soft but still have a bite to it. Once cooked, stir in heavy cream, lemon juice, basil, salt and pepper. Remove from heat; fold in Parmesan cheese. Let cool 1 hour in refrigerator (or cover and store in refrigerator for 1 day).

  4. Fry the balls in small batches until evenly golden turning as needed, about 2-3 minutes. Drain on paper towels.

  5. Serve immediately with Angela Mia® Marinara Sauce or garlic aioli. Alternatively, keep warm in low oven (175°F) until ready to serve.

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