Melty Mozzarella–Stuffed Arancini Board
with Marinara & Garlic Aioli | 2–4 servings
Our version of this labor of love is a whole lot easier than the original (no need to make risotto, chill overnight, then deep fry!). But even though we’ve cut the time it takes, your guests will absolutely feel the love when they bite into this molten, crispy treat. Creamy, peppery rice is stuffed with mozzarella, formed into balls, rolled in light, buttery panko, then baked til crisp and golden brown on the outside, melty on the inside. If that isn’t enough, you’ll seal the deal with creamy garlic aioli and tangy marinara sauce dippers!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 tablespoon
Cream Cheese
(Contains Milk)
¾ cup
Jasmine Rice
2 unit
Mushroom Stock Concentrate
1 tablespoon
Tuscan Heat Spice
¼ ounce
Parsley
1 clove
Garlic
4 ounce
Fresh Mozzarella
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Cornstarch
1 tablespoon
Flour
(Contains Wheat)
5 ounce
Marinara Cup
Not included in your delivery
Salt
Pepper
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Bring cream cheese to room temperature. In a small pot, combine rice, 1¼ cups water, half the stock concentrates, half the Tuscan Heat Spice, and a pinch of salt. Bring to a boil, then reduce to a gentle simmer; cover and cook until tender, 15-18 minutes. Transfer rice to a large bowl. Spread out in an even layer up the sides of the bowl. Place bowl in the refrigerator or freezer until cooled, 5-10 minutes.
Meanwhile, pick parsley leaves from stems; finely chop leaves. Peel and mince or grate garlic. Dice mozzarella into ½-inch pieces (10-12 pieces total). In a small bowl, combine mayonnaise, 1 tsp water, a pinch of parsley, salt, pepper, and as much garlic as you like.
Melt 2 TBSP butter in a medium pan over medium heat. Add panko and toast, stirring occasionally, until lightly browned, 4-5 minutes. Transfer to a medium bowl.
To bowl with cooled rice, add softened cream cheese, cornstarch, flour, remaining stock concentrate, remaining Tuscan Heat Spice, ¼ cup toasted panko, and 1 tsp salt. Mix until thoroughly combined.
Form rice mixture into 10-12 1½-inch balls. Using your thumb, make a deep indentation in each ball. Divide mozzarella pieces between the centers of each ball, then pinch closed around cheese. Roll arancini in bowl with remaining toasted panko until evenly coated.
Arrange arancini on a baking sheet. Bake on top rack until lightly browned and warmed through, 15-18 minutes. (It’s ok if some cheese leaks out!) AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange arancini side by side in basket. Coat tops of arancini with cooking spray. Air fry at 375 degrees until golden brown, turning halfway through, 15-20 minutes. Work in batches if necessary.
Place marinara in a second small microwave-safe bowl; cover with plastic wrap. Microwave until warmed through, about 30 seconds. Arrange arancini on a serving platter or board with bowls of marinara and aioli on the side for dipping. Garnish arancini and sauces with remaining parsley and serve family style.
