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Ingredients
ARANCINI
- olive oil
- 4-1/2 cups cooked arborio or sushi rice
- 3 tsp Kosher salt divided
- 3 oz fontina cheese shredded
- 3 oz provolone cheese shredded
- 3/4 cup grated parmesan cheese plus more for serving
- 1/4 cup ricotta cheese
- 2 large eggs
- 1/4 cup chopped parsley
- 1 tsp ground black pepper
- 1 pinch red chili flakes optional
- 1 cup frozen peas thawed
- 1-1/2 cups panko breadcrumbs
SPICY TOMATO SAUCE
- 1 28 oz can crushed tomatoes
- 4 garlic cloves peeled and roughly chopped
- 1 Tbsp olive oil
- 1 tsp chopped Calabrian chiles or red chili flakes
- Pinch of sugar
- fresh basil leaves
Ingredients
ARANCINI
SPICY TOMATO SAUCE
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Instructions
ARANCINI
- Let rice cool for 25 minutes after cooking, then stir in 1 teaspoon kosher salt. Preheat oven to 400 degrees. Coat a foil-or parchment-lined baking sheet liberally with olive oil.
- Meanwhile, in a large bowl, stir shredded fontina and provolone cheeses, grated Parmesan cheese, ricotta cheese, eggs, parsley, remaining salt, black pepper, and chili flakes (if using) until well combined. Add cooled rice and peas and stir until mixture is homogenous.
- Oil a 1/4-cup measuring cup, then scoop rice mixture and pack with your fingers. Unmold rice mixture and coat on all sides with panko breadcrumbs. Set on prepared baking sheet. Repeat with remaining mixture.
- Drizzle arancini with olive oil and bake for 25 minutes.
SPICY TOMATO SAUCE
- While the arancini are baking, bring crushed tomatoes, chopped garlic, olive oil, and Calabrian chiles (or flakes) to a boil in a medium pot, then reduce heat and simmer, stirring often, for approx. 35 minutes. Keep warm until ready to serve.
- Serve arancini with a side of spicy tomato sauce and a dusting of extra parmesan cheese and fresh basil, if desired.
Recipe Notes
Recipe and photo courtesy of USA Rice via @Lisathompson in partnership with USA Rice and TheFeedfeed.
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