SUPER SIZED ARANCINI PLATTER
- 30 portions
Ingredients
|
GARLIC PARMESAN FONDUE
|
0 |
|
Heavy (whipping) cream
|
4-1/2 cups |
|
Butter
|
1/2 cup |
|
Grated Parmesan cheese
|
3 cups |
|
Cornstarch
|
1/2 tbsp |
|
Water
|
3/4 cup |
|
ARANCINI
|
0 |
| 30 | |
|
Prepared risotto
|
15 cups |
|
All-purpose flour
|
3 cups |
|
Eggs, beaten
|
10 |
|
Panko bread crumbs
|
5 cups |
|
Angela Mia® Marinara Sauce
|
5 cups |
|
Chopped fresh Italian (flat-leaf) parsley
|
2/3 cup |
Preparation
In a 2-quart sauce pot bring the heavy cream to a boil.
Add butter, then bring to a simmer for 2-3 minutes. Add cheese and whisk until melted, 2-3 minutes more.
Make a slurry with the cornstarch and the water. Add this mixture to the simmering sauce. Whisk constantly for 2 minutes.
Remove from heat and allow to cool, stirring occasionally to prevent a film from forming on top.
Meanwhile, using 1/2 cup of risotto, form the risotto around the entire meatless meatball; set aside. Repeat with remaining risotto and meatless meatballs.
Coat the risotto wrapped meatless meatballs in flour, then eggs, then panko.
Fry risotto balls in a 350°F oil. Fry for 3-5 minutes or until golden brown. Drain on paper towels.
Add 1/4 cup marinara sauce to the bottom of each serving plate, then add 1/4 cup garlic parmesan fondue in the middle. Stack arancini balls with two on the bottom and one standing on top.
Finish with an additional 1/4 cup each marinara and garlic parmesan fondue, then garnish with a tablespoon of parsley.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 282 mg | 28% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 140 mg | 47% |
| Total Fat | 31 g | 47% |
| Iron | 3 mg | 16% |
| Potassium | 229 mg | 0% |
| Calories | 534 kcal | 27% |
| Sodium | 828 mg | 35% |
| Protein | 19 g | 38% |
| Polyunsaturated Fat | 3 g | 15% |
| Saturated Fat | 15 g | 77% |
| Sugars | 4 g | 0% |
| Dietary Fiber | 2 g | 9% |
| Vitamin C | 5 mg | 9% |
| Vitamin A | 995 iu | 20% |
Percent Daily Values are based on a 2,000 calorie diet