More Great Recipes: Appetizer


Little Italy Tomato Arancini


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"Crispy on the outside and creamy on the inside, these arancini are delicious beyond measure."

Serves 8 | Prep Time 30 mins | Cook Time 65 mins

Why I Love This Recipe

Take your taste buds on an Italian adventure with a traditional fare from the country famous for its exquisite cuisine. The Unsweetened Almond Breeze Almondmilk lends a rich flavor and smooth texture to the rice that comprises each ball’s gooey center. Serve alongside fresh greens for a balanced dinner or pop them on a platter for an appetizer, there’s no wrong way to dig into this recipe!


Ingredients You'll Need

1 tablespoon butter
1/2 cup Arborio or short grain rice
1/2 cup minced onion
1 clove minced garlic
1 cup warmed Blue Diamond Original Unsweetened Almond Breeze (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)
1 cup warmed vegetable broth
1/4 cup shredded smoked Mozzarella Cheese
2 tablespoons shredded Parmesan cheese
2 tablespoons smoked minced sun- dried tomatoes
Sea salt and freshly ground pepper to taste
1/3 cup flour
1 beaten egg
1 1/4 cups Italian panko breadcrumbs
Olive oil cooking spray
Marinara sauce


Directions

Melt butter in a medium saucepan over medium heat. Stir in rice, onion and garlic and cook for 5 minutes. Reduce heat to low and stir in 1/4 of the Breeze and vegetable broth. Cook, stirring frequently, until liquid has cooked off. Repeat steps to use all of the liquid.

Remove from heat and stir in cheeses and tomatoes and season with salt and pepper. Let cool, then cover and chill until very cold.

Preheat oven to 400°F and line a baking sheet with foil and lightly grease. Using wet hands, shape rice into 20 small patties. Stir together breadcrumbs and Smokehouse Almonds. Roll each rice patty in flour, then egg, then breadcrumbs and place on baking sheet. Coat liberally with cooking spray and bake for 20 minutes or until crisp and golden brown. Serve hot with marinara sauce for dipping. Makes 8 appetizer servings.


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