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INSTRUCTIONS:
- Preheat oven to 350 degrees and grease a mini-muffin tin with baking spray.
- Combine all the ingredients in a large bowl and mix together with a spatula until incorporated.
- Scoop out about 1 1/2 – 2 tablespoons and roll into a ball. Place in mini-muffin tin.
- Bake for 15-18 minutes until set and starting to brown on top.
- Remove from the oven, let cool for a few minutes before removing from the tray, using a knife or fork to help pop them out as some of the cheese may have stuck to the tin.
- Serve warm with the dipping sauce and garnish with green onions.
For the Dipping Sauce
- Combine all ingredients in a food processor and process until smooth.
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Arancini Cheesy Rice Balls
INGREDIENTS:
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 oz)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay, (dry white wine)
- 5 cups chicken broth, or stock (hot)
- 1 tsp salt, (plus more to sprinkle fried arancini)
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup parmesan cheese, shredded
- 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading/ Frying:
- 1 cup all-purpose flour
- 3 large eggs, beaten with a fork
- 1 1/2 cups Italian bread crumbs
- Oil for frying, vegetable, canola, or grapeseed oil
- Continued on next page
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