Cheese makes life better. Whether it's gouda, cheddar, swiss, processed American, or mozzarella-- it's all good. But research shows that mozzarella is tops. While people love the traditional mozz, they're not as down with fresh mozzarella. Perhaps the fresh stuff is too fancy, or doesn't really work well as a string cheese-type snack? Our cheese palate is wide open. Like our mouths.
We want to fit this in our mouths.
Fresh Mozzarella Arancini
Roasted red peppers , 2 cups
Heavy cream, ¼ cup
Smoked paprika, ½ teaspoon
Garlic clove, 1 each
Crushed red pepper flakes , 1 teaspoon
Panko breadcrumbs, divided, 2 cups
Cooked and cooled risotto , 4 cups
Parmesan Cheese, finely grated, ¼ cup
Dried basil , 2 tablespoons
Eggs, beaten, 2 each
Frozen Mozzarella, 12-1 oz. pieces
Vegetable oil, for frying
In a blender, add roasted red peppers, heavy cream, smoked paprika, garlic clove and crushed red pepper flakes. Blend until smooth. Refrigerate until needed.
In a medium bowl, mix ½ cup of the panko breadcrumbs, risotto, Parmesan Cheese, basil, and eggs. Mix well. Place the remaining panko breadcrumbs into a wide, shallow bowl.
Scoop about 2 tablespoons of risotto into the palm of your hand and flatten it to about ½ inch thick. Place a Fresh Mozzarella piece in the center and gently wrap the risotto around the cheese.
Roll the risotto ball in the panko and continue until all of the risotto mixture is used. This will make around 24 arancini. Place in a single layer on sheet pans and refrigerate for at least 15 minutes.
While arancini are refrigerating, prepare the fryer and heat oil to 350ºF. Remove arancini from the refrigerator and fry about 5-6 at a time, depending on the fryer capacity.
Fry for about 5 minutes until golden brown, turning constantly to achieve even browning.
Heat Spicy Roasted Red Pepper Sauce before serving and use as a dipping sauce.
*recipe courtesy of Saputo Food Service
The cracked Crack Wise Staff-- warriors of the Funformation Movement.