Appetizers & Side Dishes
Arancini
Prep Time: 30 min | Cook Time: 15 min | Servings: 20 | Calories: 125
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Prep Time
30 min
Cook Time
15 min
Servings
20
Calories
125
Arancini balls are a relic of Sicilian cuisine and a glorious creation that is based in meat, cheese and rice. A spectacularly golden brown outer crust is what holds together the amazing molten cheesy interior made of Sargento® Sliced Sharp Provolone Cheese. Serve these classic appetizer balls with a bowl of marinara sauce and indulge.
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® Shredded Parmesan Cheese
- 6 slices Sargento® Sliced Sharp Provolone or 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.
