RECIPE MONTH of the
In a blender, add roasted red peppers, heavy cream, smoked paprika, garlic
clove and crushed red pepper to create your spicy dipping sauce. Blend
until smooth. Refrigerate until needed. In a medium bowl, mix ½ cup of
the panko breadcrumbs, risotto, Parmesan cheese, basil and eggs. Mix well.
Place the remaining breadcrumbs into a wide shallow bowl.
Scoop about 2 tablespoons of risotto into the palm of your hand and flatten
it to about ½” thick. Place one mozzarella cube in the center and gently wrap
the risotto around the cheese. Roll the risotto ball in the breadcrumbs. Repeat
with remaining bocconcini until all of the risotto mixture is used, making
around 24 arancini. Place in a single layer on sheet pans and refrigerate for
at least 15 minutes.
While arancini are refrigerating, prepare the fryer and heat oil to 350°F.
Remove arancini from the refrigerator and fry 5 or 6 at a time, depending
on fryer capacity. Fry for about 5 minutes until golden brown, turning
constantly to achieve even browning.
Heat spicy roasted red pepper sauce before serving and use as a dipping sauce.
2 c. roasted red peppers
¼ c. heavy cream
½ tsp. smoked paprika
1 garlic clove
1 tsp. crushed red pepper flakes
2 c. panko breadcrumbs, divided
4 c. risotto, cooked and cooled
¼ c. Parmesan cheese, finely grated
2 tbsp. dried basil
2 ea. eggs, beaten
12 mozzarella cubes, ¾ oz. each
Vegetable oil, for frying
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