Crispy Provolone Stuffed AranciniIcons/Desktop/Social/Facebook/BlueIcons/Desktop/Social/Twitter/BlueIcons/Desktop/Social/Linkedin/Blue Copy

Name: Crispy Provolone Stuffed AranciniIcons/Desktop/Social/Facebook/BlueIcons/Desktop/Social/Twitter/BlueIcons/Desktop/Social/Linkedin/Blue Copy
Ingredients: 48 oz. (9 cups) Risotto, warm, prepared; 1 oz. (2 tbsp.) Grande Parmesan, grated; 8 oz. (32 cubes) Grande Deli-Style or Provo•Nello® Provolone Stick, cut into 3/4-inch cubes; Flour, as needed; Egg, beaten, as needed; Bread crumbs, dried, as needed; 4 each Provolone Stuffed Arancini, (see recipe); 4 oz. (1/2 cup) Marinara sauce, warm; 1/2 oz. (1 tbsp.) Grande Parmesan, grated; 1 tsp. Fresh parsley, chopped

www.grandecheese.com

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Crispy Provolone Stuffed AranciniIcons/Desktop/Social/Facebook/BlueIcons/Desktop/Social/Twitter/BlueIcons/Desktop/Social/Linkedin/Blue Copy

Instructions

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Step 1

Combine risotto and Grande Parmesan Cheese in bowl and stir to blend. Spread on sheet pan; chill. Using a #24 scoop, portion 11/2 oz. scoops of chilled risotto on sheet pan lined with baking paper; insert 1 cube of Grande Provolone Cheese into the center of each ball and roll closed. Dredge each stuffed risotto ball in flour, dip in egg wash and roll in bread crumbs; arrange on sheet pan lined with baking paper. Cover and chill to hold.

Step 2

Deep-fry Provolone Stuffed Arancini at 350°F for 41/2 to 5 minutes; drain well. Spoon marinara sauce down the center of appetizer plate; arrange Provolone Stuffed Arancini over sauce. Garnish appetizer with 1/2 oz. Grande Parmesan and 1 tsp. parsley.

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