American cuisine

Easy

Fontina-Stuffed Arancini Bites With Basil Marinara

Name: Fontina-Stuffed Arancini Bites With Basil Marinara
Prep time: 57 min
Cook time: 12 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: ㅤ FontinaStuffed Arancini Bites; 12 oz. Risotto Rice; 1 cup Flour; 1/2 lb. Fontina Cheese, Cut Into 1In Cubes; Wet Ingredients ㅤ ㅤ; 3 Large Egg; 2 tbsp. Water; Dry Ingredients ㅤ ㅤ; 2 cup Panko; ㅤ Basil Marinara; 1 tbsp. Cooking Oil; 2 tsp. Chopped Shallot; 2 tsp. Garlic, Minced; 1/4 tsp. Salt; 1/4 tsp. Ground Black Pepper; 2 tsp. Tomato Paste; 28 oz. Crushed Tomatoes; 2 tsp. Fresh Chopped Basil; ㅤ Garnish; 1/4 tsp. Salt; 3 sprigs Rosemary

Chef Nick Wisman

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Fontina-Stuffed Arancini Bites With Basil Marinara

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This recipe will show you how to make fontina-stuffed arancini bites which are easy to make and so fun to eat! You can pop them as a snack to have them as an appetizer to your favorite meal.

Recipe

PRE TIME: 57 min

COOKING TIME: 12 min

TOTAL TIME: 1 hr 10 min

4 SERVING

Ingredients:

ㅤ FontinaStuffed Arancini Bites
12 oz. Risotto Rice
1 cup Flour
1/2 lb. Fontina Cheese, Cut Into 1In Cubes
Wet Ingredients ㅤ ㅤ
3 Large Egg
2 tbsp. Water
Dry Ingredients ㅤ ㅤ
2 cup Panko
ㅤ Basil Marinara
1 tbsp. Cooking Oil
2 tsp. Chopped Shallot
2 tsp. Garlic, Minced
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
2 tsp. Tomato Paste
28 oz. Crushed Tomatoes
2 tsp. Fresh Chopped Basil
ㅤ Garnish
1/4 tsp. Salt
3 sprigs Rosemary

Directions:

Step 1

Scoop out the risotto into even balls (I used 1-oz scooper) and place them on a sheet tray. Dust in flour and roll into tight balls.

Step 2

Poke a hole with your finger and carefully place the cheese inside.

Step 3

Seel the ball off by rolling in your hands.

Step 4

Make an egg wash in a small bowl with 2-3 eggs and 2T of water. In another bowl, place medium-coarse breadcrumbs.

Step 5

Working in batches, dip the floured-balls into the egg wash and then into the panko.

Step 6

Place on a sheet tray for 30 minutes to set or refrigerate for later.

Step 7

Set the Fryer to 180°C / 350°F. Fry the arancini in batches if needed, 4-5 minutes until golden brown. (Note, if taken from the refrigerator, leave out to temp for 30 minutes to make sure they are not cold in the center). After frying, enjoy immediately or reheat in the oven or a quick dip in the fryer.

Step 8

In a saucepan, sauté garlic and shallots in a bit of oil until golden brown. Add chili flake if desired. Add tomato paste and cook for 1 minute. Add crushed tomatoes and cook for 20 minutes on low heat until slightly reduced.

Step 9

Chill slightly and then add chopped basil.

Step 10

Enjoy!