Recipe of the Month: Premium Mozzarella Arancini

Once your customers have tried this cheesy, deep-fried delight from Saputo, they’ll keep coming back for more!



 

Ingredients:

2 c. roasted red peppers
1/4 c. heavy cream
1/2 tsp. smoked paprika
1 garlic clove
1 tsp. crushed red pepper flakes
2 c. panko breadcrumbs, divided
4 c. risotto, cooked and cooled
1/4 c. Parmesan cheese, finely grated
2 tbsp. dried basil
2 ea. eggs, beaten
12 mozzarella cubes, ¾ oz. each
Vegetable oil, for frying

 

Directions:

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 1/2 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.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.

Chef's Corner | Pete Blohme Tricks Out a Tasty Treat With Beignets

Serving up beignets, paninis and patriotism in Alabama’s French Quarter, Panini Pete’s fries up a taste of Southern hospitality with these delightful sugar-dusted puffs.

Should You Hire An Interior Designer? The Think Tank Has Some Advice

Think Tankers discuss the ins and outs of hiring a design expert to spruce up their spaces.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags