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Arancini Stuffed with Mozzarella and Peas

Date Added: Nov 4, 2010 Italian Vegetarian
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Prep Time

10 mins

Cook Time

5 mins

Ready In

15 mins

Serving

4

*to adjust serving size click on "serving box".

Description

These arancini balls are made with risotto and bread crumbs then stuffed with mozzarella and peas. Make them any size you like to turn then from an hors d'oeuvre to an entree.


Ingredients

  • 1 1/2  Cup(s) Risotto
  • 1
  • 4  Ounce(s) Weight Ground Beef, cooked
  • 2
  • 4  Fluid ounce(s) Marinara Sauce
  • 3
  • 2  Each Eggs, beaten
  • 4
  •  As Needed Salt & Pepper
  • 5
  • 1  Cup(s) Basil, dried
  • 6
  • 1  Table Spoon(s) Oregano, dried
  • 7
  • 2  Ounce(s) Weight Parmesan Cheese, grated
  • 8
  • 3/4  Cup(s) Panko Bread Crumbs
  • 9
  • 1/2  Cup(s) Green Peas
  • 10
  • 1  Cup(s) Mozzarella Cheese, shredded
  • 11
  • 2  Cup(s) All Purpose Flour
  • 12
  • 2  Cup(s) Panko Bread Crumbs (to coat)
  • 13
  • 1  Cup(s) Egg Wash
  • 14
  •  As Needed Marinara Sauce (optional, for plating)
  • 15
  •  As Needed Basil Pesto Sauce (optional, for garnish)
  • 16

Directions

    1. In a bowl, mix together risotto with beef, marinara, eggs, salt, pepper, dried basil and oregano, parmesan cheese and bread crumbs
    2. mix to tighten up
    3. Using your hands, roll into any sized ball you would like
    4. Using your index finger, place a little pocket in each ball
    5. Add a bit of green peas and shredded mozzarella to each pocket then cover with a bit more of the risotto mixture to seal
    6. Dredge in flour then egg wash then roll in bread crumbs and push in to firmly coat
    7. Fry in oil at 320 degrees or bake in the oven at 350 degrees until golden brown, about 3 - 5 minutes depending on the size
    8. To plate, add marinara sauce to plate then top with arancini ball and drizzle with basil pesto

    Risotto

    Ingredients

  • 2 Table Spoon(s) Olive Oil
  • 2 Table Spoon(s) Butter
  • 1 1/2 Cup(s) Arborio Rice
  • 1/4 Cup(s) White Wine
  • 1 Table Spoon(s) Shallot, minced
  • 2 Cup(s) Water, boiling hot
  • Directions

    1. In a hot sauce pan, add olive oil and butter
    2. Once butter is melted, add rice and increase heat to high
    3. Stir around to coat rice evenly with butter and oil
    4. Deglaze with white wine
    5. Add shallot and stir to incorporate
    6. Ladle in boiling hot water
    7. Once liquid is absorbed, remove from heat
    8. Taste to make sure risotto is al dente
    9. Refrigerate to let cool

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