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.


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


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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