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.
Fontina-Stuffed Arancini Bites With Basil Marinara
TIME: 1 hr 10 min
SERVING: 4 People
- 【Fontina-Stuffed Arancini Bites】 ㅤ ㅤ
- 12 oz Risotto Rice
- 1 cup Flour
- ½ lb Fontina Cheese, Cut Into 1In Cubes
- [Wet Ingredients] ㅤ ㅤ
- 3 Large Egg
- 2 tbsp Water
- [Dry Ingredients] ㅤ ㅤ
- 2 cups Panko
- 【Basil Marinara】 ㅤ ㅤ
- 1 tbsp Cooking Oil
- 2 tsp Chopped Shallot
- 2 tsp Garlic, Minced
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
- 2 tsp Tomato Paste
- 28 oz Crushed Tomatoes
- 2 tsp Fresh Chopped Basil
- 【Garnish】 ㅤ ㅤ
- ¼ tsp Salt
- 3 sprigs Rosemary
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.
Poke a hole with your finger and carefully place the cheese inside.
Seel the ball off by rolling in your hands.
Make an egg wash in a small bowl with 2-3 eggs and 2T of water. In another bowl, place medium-coarse breadcrumbs.
Working in batches, dip the floured-balls into the egg wash and then into the panko.
Place on a sheet tray for 30 minutes to set or refrigerate for later.
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.
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.
Chill slightly and then add chopped basil.
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