SUPER SIZED ARANCINI PLATTER
SUPER SIZED ARANCINI PLATTER

SUPER SIZED ARANCINI PLATTER

Yield:
30 portions
Portion Size:
1 arancini

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.

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