Four Cheese Alfredo Stuffed Arancini
Four Cheese Alfredo Stuffed Arancini
Ingredients
For the Risotto Mixture
- 3 cups cooked risotto, cold, leftover
- 1/4 cup fresh basil, chopped
- 1 egg
- 1/2 cup grated Parmesan cheese
For the Stuffing
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- 1/2 cup Classico Four Cheese Alfredo sauce
For the Breading
- 2 cups Panko breadcrumbs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes
For Frying
- 4 cups vegetable oil, for deep frying
For Serving
- 1 1/2 cups Classico Four Cheese Alfredo sauce, warmed
- 1/4 cup grated Parmesan cheese, for garnish
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
In a large bowl, combine the cold cooked risotto, 1/4 cup chopped fresh basil, the egg, and 1/2 cup grated Parmesan cheese. Mix thoroughly until all ingredients are well combined and the mixture is cohesive.
⏱️ 5 min
- 2
Prepare the breading station: In a shallow dish, combine the Panko breadcrumbs, dried Italian seasoning, and red pepper flakes. Mix well.
⏱️ 2 min
- 3
To form the arancini, take about 2 tablespoons of the risotto mixture and flatten it into a disc on a piece of plastic wrap. Place one cube of fresh mozzarella cheese and a small dab (about 1 teaspoon) of Classico Four Cheese Alfredo sauce in the center of the disc.
- 4
Using the plastic wrap, carefully gather the edges of the risotto mixture around the stuffing, forming a tight, spherical ball. Ensure the mozzarella and Alfredo sauce are completely enclosed. Repeat with the remaining risotto mixture and stuffing ingredients.
⏱️ 10 min
- 5
Roll each arancini ball thoroughly in the seasoned Panko breadcrumbs, pressing gently to ensure an even and complete coating. Set aside on a plate or baking sheet.
⏱️ 8 min
- 6
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry in batches.
⏱️ 5 min•🌡️ 350
- 7
Carefully lower 3-4 arancini into the hot oil. Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal cheese should be melted and gooey.
⏱️ 10 min•🌡️ 350
- 8
Remove the fried arancini with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil. Repeat with the remaining arancini.
- 9
To serve, spread a layer of warmed Classico Four Cheese Alfredo sauce on the bottom of a serving plate. Arrange the warm, fried arancini on top of the sauce. Garnish generously with grated Parmesan cheese and the remaining chopped fresh basil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Four Cheese Alfredo Stuffed Arancini
Ingredients
For the Risotto Mixture
- 3 cups cooked risotto, cold, leftover
- 1/4 cup fresh basil, chopped
- 1 egg
- 1/2 cup grated Parmesan cheese
For the Stuffing
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- 1/2 cup Classico Four Cheese Alfredo sauce
For the Breading
- 2 cups Panko breadcrumbs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes
For Frying
- 4 cups vegetable oil, for deep frying
For Serving
- 1 1/2 cups Classico Four Cheese Alfredo sauce, warmed
- 1/4 cup grated Parmesan cheese, for garnish
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
In a large bowl, combine the cold cooked risotto, 1/4 cup chopped fresh basil, the egg, and 1/2 cup grated Parmesan cheese. Mix thoroughly until all ingredients are well combined and the mixture is cohesive.
⏱️ 5 min - 2
Prepare the breading station: In a shallow dish, combine the Panko breadcrumbs, dried Italian seasoning, and red pepper flakes. Mix well.
⏱️ 2 min - 3
To form the arancini, take about 2 tablespoons of the risotto mixture and flatten it into a disc on a piece of plastic wrap. Place one cube of fresh mozzarella cheese and a small dab (about 1 teaspoon) of Classico Four Cheese Alfredo sauce in the center of the disc.
- 4
Using the plastic wrap, carefully gather the edges of the risotto mixture around the stuffing, forming a tight, spherical ball. Ensure the mozzarella and Alfredo sauce are completely enclosed. Repeat with the remaining risotto mixture and stuffing ingredients.
⏱️ 10 min - 5
Roll each arancini ball thoroughly in the seasoned Panko breadcrumbs, pressing gently to ensure an even and complete coating. Set aside on a plate or baking sheet.
⏱️ 8 min - 6
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry in batches.
⏱️ 5 min•🌡️ 350 - 7
Carefully lower 3-4 arancini into the hot oil. Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal cheese should be melted and gooey.
⏱️ 10 min•🌡️ 350 - 8
Remove the fried arancini with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil. Repeat with the remaining arancini.
- 9
To serve, spread a layer of warmed Classico Four Cheese Alfredo sauce on the bottom of a serving plate. Arrange the warm, fried arancini on top of the sauce. Garnish generously with grated Parmesan cheese and the remaining chopped fresh basil.
⏱️ 5 min