Product Description
Arancini
Sales Channel
Not for sale as a wholesale bulk item to select customers on Vivre Gourmet
Used In Following Main Recipes
- Arancini
Batch Production Sizes
- 75 – 80 pcs
Recipe Costing
Recipe costing can be found on google sheet on Shared Drive.
Ingredients
- Arborio Rice 1kg
- English Spinach 500gr
- Parsley 50gr
- Mozzarella Cheese 100gr
- Parmesan Cheese 100gr
- Cheddar Cheese 100gr
- Ricotta Cheese 100gr
- Onion 200gr
- Garlic 50ml
- White Wine 150ml
- Extra Virgin Olive Oil 50ml
- Fresh Egg 3pcs
- Vegetables Stock 2ltr
- Salt & Pepper
- Fresh Egg 8 pcs
- Flour – All Purpose 500gr
- Bread Crumb 1kg
Preparation – Vivre
- Preheat Braising Pan with Olive Oil. Add onion and cook, stirring often, Add garlic cook until softened but not browned,3 – 4 minutes
- Stir in rice, season with 1½ tsp salt. Cook until some of the grains turn translucent around the edges, about 4 – 5 minutes, Add wine and cook until pan is almost dry, Ladle in 1 cup warm stock, bring to a simmer, Add remaining 1½ cups stock and cook, stirring often, until rice is cooked
- When the risotto is warm, add all the cheese and mix well. Than add 3 pcs egg and mix well. Chill the risotto for at least 1 hour, (cover risotto with plastic wrap after 1 hour so it doesn’t develop a skin).
- To form the arancini, scoop a portion of the cooled risotto into your hand. form into a ball. Place on a tray sheet and refrigerate for 15+ minutes, or until they are completely cool and are easy to work with.
- Roll each ball in flour, then egg, then breadcrumbs. Now they are ready to cook or to freeze. Frying them takes only a couple of minutes. Place them on a paper towel to drain any excess grease.
- To serve the Arancini, Garnish with garlic aioli and micro green
Storage Details
- GN Pan
- Label (insert hyperlink to the label to print to use)
Shelf Life
- Chilled – 1 day
- Freezer 6 months
Tips