STUFFED ARANCINI
STUFFED ARANCINI

STUFFED ARANCINI

Yield
24 portions
Portion Size
Potion Size: 3 stuffed aracini with sauce
Ingredients: Measure:
Vegetable oil
6 tbsp
Onion, yellow, 1/4-inch diced
3 cups
Garlic, minced
3 tbsp
Arborio rice
6 cups
White wine, dry
1-1/2 cups
Chicken stock, reduced sodium, hot
12 cups
Salt
1-1/2 tsp
Black pepper, freshly-ground
3/4 tsp
Parmesan cheese, grated
1-1/2 cups
3/4 cup
Eggs, beaten
6 ea
Breadcrumbs, unseasoned
4-1/2 cups
Wesson® Canola Fry Oil
Vegetable oil
6 tbsp
Onion, yellow, 1/4-inch diced
3/4 cup
Garlic, minced
3 tbsp
6 cups
Sugar
3 tbsp
Scallions, ends trimmed off
12 ea
Vegetable Oil
1 tbsp
Sour cream, reduced fat
2 cups
Salt
1 tsp

Directions

  1. To make ARACINI: In a large saucepan, heat oil over medium heat. Add onions and garlic and saute until onion is translucent (do not brown).

  2. Add rice and saute for 2 minutes. Deglaze with wine and simmer until completely absorbed. Add hot chicken stock to rice 1/2 cup at a time, stirring and cooking until the liquid is absorbed before adding more. Season with salt and pepper and remove from heat. Fold in Parmesan cheese.

  3. Transfer the rice to a bowl and allow to cool slightly. Roll 2 tablespoons rice into a ball and continue until all rice is used. Press 1/2 teaspoon RO*TEL® into center of each, and roll to enclose. Dip the rice balls in the egg wash, and roll in breadcrumbs to coat.

  4. Heat deep fryer to 350°F. Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels.

  5. To make SPICY RO*TEL® MARINARA: In a small saucepot, heat oil over medium heat. Add onion and garlic and saute until onion is translucent (do not brown).

  6. Add RO*TEL® and sugar. Reduce heat to low and simmer, stirring often, for 10 minutes.

  7. To make GRILLED SCALLION SOUR CREAM: Preheat grill to medium-high heat.

  8. Toss scallions in oil and grill lightly until charred and soft.

  9. Mince scallions in a food processor.

  10. Fold scallions into sour cream and season with salt.

  11. To make ONE SERVING: Spoon 3 dollops (1 tablespoon each) of Spicy RO*TEL® Marinara sauce on a plate, and top each with an Arancini. Serve 1 tablespoon Grilled Scallion Sour Cream on the side.

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