CHEESE STUFFED ARANCINI
Yield Portion Size
3-1/2 cups | |
5 cups |
Vegetable stock
|
2 tbsp |
Olive oil
|
1 large |
Onion, chopped
|
3 cloves |
Garlic, finely chopped
|
3 cups |
Arborio rice
|
3/4 cup |
Dry white wine
|
1/4 cup |
Heavy cream
|
1 tbsp |
Lemon juice
|
1 cup |
Grated Parmesan cheese or Romano cheese
|
1/4 cup |
Chopped fresh basil
|
1 tsp |
Salt
|
1/2 tsp |
Ground black pepper
|
8 oz |
Mozzarella cheese, cut into 48 -1/2 inch pieces
|
1 cup |
Flour
|
4 |
Eggs, beaten
|
2 cups |
Italian-style seasoned bread crumbs
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 351 mg | 35% |
Carbohydrate | 81 g | 27% |
Cholesterol | 80 mg | 27% |
Total Fat | 15 g | 23% |
Iron | 5 mg | 26% |
Potassium | 182 mg | 0% |
Calories | 549 kcal | 27% |
Sodium | 1570 mg | 65% |
Protein | 20 g | 39% |
Polyunsaturated Fat | 1 g | 5% |
Saturated Fat | 6 g | 31% |
Sugars | 6 g | 1% |
Vitamin C | 14 mg | 23% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place tomatoes in blender container; process until smooth. stir together blended tomatoes and vegetable stock in large sauce pan. Heat over high heat until boiling. Reduce heat and simmer very gently until ready to use.
-
Step 2
Heat oil in large dutch oven over medium heat. Add onion; cook 5 minutes until soft but not browned, stirring occasionally. Add garlic, cook 1 minute more until fragrant.
-
Step 3
Add rice; cook and stir for 2 minutes. Deglaze with wine and simmer until completely absorbed, stirring frequently. Add hot tomato stock to rice 1/2 cup at a time, stirring and cooking until the liquid is absorbed before adding more. rice should be soft but still have a bite to it. Once cooked, stir in heavy cream, lemon juice, basil, salt and pepper. Remove from heat; fold in Parmesan cheese. Let cool 1 hour in refrigerator (or cover and store in refrigerator for 1 day).
-
Step 4
Fry the balls in small batches until evenly golden turning as needed, about 2-3 minutes. Drain on paper towels.
-
Step 5
Serve immediately with Angela Mia® Marinara Sauce or garlic aioli. Alternatively, keep warm in low oven (175°F) until ready to serve.
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