Crispy breading surrounds balls of creamy risotto and a Grande Provolone center for a true taste of Italian magic. These delectable, bite-size appetizers are just as popular as finger foods and bar snacks.
4 each Provolone Stuffed Arancini, (see recipe)
4 oz. (
cup) Marinara sauce, warm 1/ 2
1 tsp. Fresh parsley, chopped
48 oz. (9 cups) Risotto, warm, prepared
Flour, as needed
Egg, beaten, as needed
Bread crumbs, dried, as needed
Yield: One appetizer for sharing
Deep-fry Provolone Stuffed Arancini at 350°F for 4
to 5 minutes; drain well. 1/ 2 Spoon marinara sauce down the center of appetizer plate; arrange Provolone Stuffed Arancini over sauce. Garnish appetizer with
oz. Grande Parmesan and 1 tsp. parsley. 1/ 2 Stuffed Arancini
Yield: 32 Provolone Stuffed Arancini (56 oz.) stuffed arancini
Combine risotto and Grande Parmesan Cheese in bowl and stir to blend. Spread on sheet pan; chill.
Using a #24 scoop, portion 1
oz. scoops of chilled risotto on sheet pan lined with baking paper; insert 1 cube of Grande Provolone Cheese into the center of each ball and roll closed. 1/ 2 Dredge each stuffed risotto ball in flour, dip in egg wash and roll in bread crumbs; arrange on sheet pan lined with baking paper. Cover and chill to hold.