Crispy Provolone Stuffed Arancini

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. (1/2 cup) Marinara sauce, warm

1 tsp. Fresh parsley, chopped

Stuffed Arancini

Flour, as needed

Egg, beaten, as needed

Bread crumbs, dried, as needed


Yield: One appetizer for sharing
  1. Deep-fry Provolone Stuffed Arancini at 350°F for 41/2 to 5 minutes; drain well.
  2. Spoon marinara sauce down the center of appetizer plate; arrange Provolone Stuffed Arancini over sauce. Garnish appetizer with 1/2 oz. Grande Parmesan and 1 tsp. parsley.
Stuffed Arancini
Yield: 32 Provolone Stuffed Arancini (56 oz.) stuffed arancini
  1. Combine risotto and Grande Parmesan Cheese in bowl and stir to blend. Spread on sheet pan; chill.
  2. Using a #24 scoop, portion 11/2 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.
  3. 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.