Spicy Pepper Arancini


*This recipe was created for 30 servings. To adjust the serving quantity, enter a new yield (30 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Arborio rice and chicken stock 2 cups
Club House La Grille Spicy Pepper Medley 2 tbsp
Finely diced onions and mixed peppers (red) 1 cup
Water 3 cups
Parmesan and mozzarella cheeses 1/2 cup
White wine (optional) and butter 1/4 cup
Club House Garlic Plus Seasoning 1 tbsp
Flour and panko crumbs 1 cup
Eggs 2 each

Instructions

In a large pot on medium-high heat combine water and stock and keep at a simmer until needed. In pot over medium-high heat add 2 tbsp butter and onions and cook for about 5 minutes. Add the rice peppers and seasoning and stir until the rice is well coated with butter. Add the wine and cook until it has been absorbed stirring constantly. Add an 8 oz. ladle of hot stock and stir until it has been absorbed keep adding the stock one ladle at a time until the rice is cooked for approximately 15 minutes. Add cheese and remaining butter stir and let rice cool completely. Place eggs flour and panko into 3 separate bowls. Using a 1 oz scoop form rice mixture into a ball and coat in flour then egg and panko set aside. Repeat until all of the rice is used. Fry rice ball in a 350F fryer until golden brown. Serve with your favourite sauce.

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