Enjoy the ultimate cheesepull satisfaction and up your appetizer game with these crispy and decadent arancini. Great for entertaining or share with your pals and loved ones.
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Hot Honey Marinara and Mozzarella Arancini
Prep Time: 10 minutes
Total Time: 45 minutes + overnight cooling time
Serves
16 arancini
16 arancini
- 1 tbsp olive oil
- 1 tbsp butter
- ½ cup diced shallots
- 1 ½ cups arborio rice
- ½ cup dry white wine
- ½ tsp kosher salt
- 1 L vegetable or chicken broth, heated
- 1 jar SAUZ Hot Honey Marinara, divided
- 1 ½ cups grated Parmesan cheese
- 4 oz mozzarella cheese, cut into 16 1-inch cubes
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko bread crumbs
- ½ tsp flaky salt
- Vegetable oil, for frying
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Prep Time: 10 minutes
Total Time: 45 minutes + overnight cooling time
Instructions:
- Heat oil in a large high-sided skillet set over medium heat. Add butter and swirl until melted. Add shallots and cook for 3 to 5 minutes, or until tender. Add rice and cook, stirring for an additional 1 minute, or until evenly coated.
- Add wine and cook for 2 minutes, stirring occasionally, until reduced and mostly absorbed. Season with salt.
- Cook for 15 to 18 minutes, adding ½ cup hot broth to skillet at a time, stirring frequently until rice is aldente. Stir in 2 cups of Hot Honey Marinara and simmer for an additional 3 to 5 minutes, stirring occasionally, or until rice is tender and sauce is thickened. Stir in Parmesan.
- Spread risotto into a single layer on a parchment paper-lined baking sheet. Refrigerate overnight or until completely cooled.
- Scoop about 1/4 cup portions of risotto and press around each piece of cheese. Roll into 16 even balls. Press piece of cheese into centre of each ball and roll to fully enclose.
- Meanwhile, heat oil to 350°F in a deep skillet or pot set over medium heat.
- Roll each riotto ball in flour, gently tapping to remove excess. Roll in egg then breadcrumbs until evenly coated.
- Working in batches, fry risotto balls for 3 to 5 minutes, or until colden and crispy. Sprinkle with salt and serve with remaining marinara for dipping.
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Buon Appetito!
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