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
1/2 oz. (1 tbsp.) Grande Parmesan, grated
1 tsp. Fresh parsley, chopped
48 oz. (9 cups) Risotto, warm, prepared
1 oz. (2 tbsp.) Grande Parmesan, grated
8 oz. (32 cubes) Grande Deli-Style or Provo•Nello® Provolone Stick, cut into 3/4-inch cubes
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 41/2 to 5 minutes; drain well.
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.