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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.

Course: Appetizers
Products used: Deli-Style Provolone, Parmesan, Provo-Nello Provolone, Provolone

Ingredients

Directions

Ingredients

Stuffed Arancini Yield: 32 Provolone stuffed arancini (56 oz.)
  • 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

Directions

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.

Ingredients

Appetizer Yield: One appetizer for sharing
  • 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

Directions

Appetizer
  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.