Arancini
Prep Time: 30
Cook Time: 15
Serves: Serves: 20
Ingredients
- 1 Tbsp. butter or olive oil
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 3 cups vegetable or chicken broth
- 3 eggs, divided
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
- 6 slices Sargento® Deli Style Sliced Sharp Provolone Cheese
- 1/4 cup flour
- 1/2 cup seasoned dried breadcrumbs
- Vegetable oil for frying
- 2 cups marinara sauce, heated
Directions
Heat butter in a medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Add broth; bring to a boil over high heat. Reduce heat; cover and simmer 18 to 20 minutes or until most of liquid is absorbed. Remove from heat; let stand covered 5 minutes. Transfer rice to a large bowl; refrigerate until cold, 1 to 1-1/2 hours or overnight.
Stir chilled rice. Add 1 of the eggs; mix well. Add Parmesan cheese; mix well.
Stack 6 slices cheese and cut stack into twenty 3/4-inch squares, reserving rounded edges for another use. Use a 1/4 cup measuring cup to scoop up about 3 tablespoons of the rice mixture. Place the mixture in your hand and press one of the cheese stack squares in the center. Form the mixture around the cheese forming a 2 to 2-1/2 inch ball and enclosing the cheese.
Place flour and breadcrumbs in separate shallow bowls. Beat remaining eggs with 1/4 cup milk or water in a separate shallow bowl. Dredge each rice ball first in flour, then egg wash, letting excess egg mixture drip off; roll in breadcrumbs to coat lightly. Place on a plate; chill at least 1 hour to firm up before cooking.
Pour enough oil into a medium saucepan to a depth of about 3 inches. Heat oil to 375°F. Deep fry the rice balls in batches without crowding until they are evenly browned, 3 to 4 minutes. Use a slotted spoon to transfer to paper towels to drain. Serve warm with marinara sauce.