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