STUFFED ARANCINI
Yield Portion Size
6 tbsp |
Vegetable oil
|
3 cups |
Onion, yellow, 1/4-inch diced
|
3 tbsp |
Garlic, minced
|
6 cups |
Arborio rice
|
1-1/2 cups |
White wine, dry
|
12 cups |
Chicken stock, reduced sodium, hot
|
1-1/2 tsp |
Salt
|
3/4 tsp |
Black pepper, freshly-ground
|
1-1/2 cups |
Parmesan cheese, grated
|
3/4 cup |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
6 ea |
Eggs, beaten
|
4-1/2 cups |
Breadcrumbs, unseasoned
|
Wesson® Canola Fry Oil
|
|
6 tbsp |
Vegetable oil
|
3/4 cup |
Onion, yellow, 1/4-inch diced
|
3 tbsp |
Garlic, minced
|
6 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
3 tbsp |
Sugar
|
12 ea |
Scallions, ends trimmed off
|
1 tbsp |
Vegetable Oil
|
2 cups |
Sour cream, reduced fat
|
1 tsp |
Salt
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 148 mg | 15% |
Carbohydrate | 64 g | 21% |
Cholesterol | 57 mg | 19% |
Total Fat | 31 g | 47% |
Iron | 4 mg | 22% |
Potassium | 191 mg | 0% |
Calories | 600 kcal | 30% |
Sodium | 1032 mg | 43% |
Protein | 13 g | 26% |
Polyunsaturated Fat | 5 g | 25% |
Saturated Fat | 6 g | 28% |
Sugars | 7 g | 1% |
Dietary Fiber | 3 g | 14% |
Vitamin C | 3 mg | 5% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make ARACINI: In a large saucepan, heat oil over medium heat. Add onions and garlic and saute until onion is translucent (do not brown).
-
Step 2
Add rice and saute for 2 minutes. Deglaze with wine and simmer until completely absorbed. Add hot chicken stock to rice 1/2 cup at a time, stirring and cooking until the liquid is absorbed before adding more. Season with salt and pepper and remove from heat. Fold in Parmesan cheese.
-
Step 3
Transfer the rice to a bowl and allow to cool slightly. Roll 2 tablespoons rice into a ball and continue until all rice is used. Press 1/2 teaspoon RO*TEL® into center of each, and roll to enclose. Dip the rice balls in the egg wash, and roll in breadcrumbs to coat.
-
Step 4
Heat deep fryer to 350°F. Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels.
-
Step 5
To make SPICY RO*TEL® MARINARA: In a small saucepot, heat oil over medium heat. Add onion and garlic and saute until onion is translucent (do not brown).
-
Step 6
Add RO*TEL® and sugar. Reduce heat to low and simmer, stirring often, for 10 minutes.
-
Step 7
To make GRILLED SCALLION SOUR CREAM: Preheat grill to medium-high heat.
-
Step 8
Toss scallions in oil and grill lightly until charred and soft.
-
Step 9
Mince scallions in a food processor.
-
Step 10
Fold scallions into sour cream and season with salt.
-
Step 11
To make ONE SERVING: Spoon 3 dollops (1 tablespoon each) of Spicy RO*TEL® Marinara sauce on a plate, and top each with an Arancini. Serve 1 tablespoon Grilled Scallion Sour Cream on the side.
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