STUFFED ARANCINI

Directions

1. Step 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. Step 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. Step 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. Step 4

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

5. Step 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. Step 6

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

7. Step 7

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

8. Step 8

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

9. Step 9

   Mince scallions in a food processor.

10. Step 10

    Fold scallions into sour cream and season with salt.

11. Step 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.