Ingredients

Nutrition Facts

Serving Size: 3 Arancini
Serves: 8
Amount Per Serving
Calories: 280
% Daily Value*
Total Fat: 13g 17%
Saturated Fat: 4.5g
Cholesterol: 20mg 7%
Sodium: 360mg 16%
Total Carbohydrate: 31g 11%
Dietary Fiber: 1g 4%
Sugars: 2g 4%
Protein: 11g 22%

Instructions

  1. Heat olive oil in a heavy non-stick 2 quart pot. Sautee Lundberg Arborio Rice until grains are coated with oil. Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup of hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding remaining liquid 1 cup at a time. Remove from heat, stir in grated parmesan cheese, then allow to cool or refrigerate.
  2. Pre-heat oven to 400°F
  3. Stir in cumin and sundried tomatoes into cooled risotto. Scoop 1 level tablespoon risotto mixture into moistened hands, and flatten. Center cheese cube in risotto and form a ball, sealing well. Continue making balls until all risotto and cheese cubes are used. Roll risotto balls in crushed rice chips (or seasoned bread crumbs) and place on ungreased cookie sheet. Bake for 13-14 minutes.
  4. Cool slightly before serving. (Melted cheese will be hot.) Serve with salsa or marinara sauce
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