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Cheesy Broccoli Arancini
Cheesy Broccoli Arancini
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Prep Time:
1 hour 30 minutes
Total Time:
3 hours 30 minutes
Succulent Italian broccoli and cheese risotto balls, crispy fried to perfection.
Ingredients:
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1/4 cup vegetable oil
  • 1 small or medium onion, finely chopped
  • Kosher salt
  • 1 cup uncooked Arborio rice
  • 1 cup dry white wine
  • 4 oz shredded Parmesan cheese
  • Black pepper
  • Vegetable oil, for frying
  • 2 1/2 cups Progresso™ plain panko crispy bread crumbs
  • 1 bag (12 oz) broccoli & cheese sauce
Instructions:
  • Simmer broth in a 2-quart saucepan until hot.
  • In a 12-inch skillet, warm up 1/4 cup of oil. Saute the onion with a pinch of salt in the oil for 5 to 7 minutes until the onion turns soft and translucent. Stir in the rice and cook for 1 minute, ensuring to stir constantly. Pour in the wine and cook until it is absorbed by the rice. Gradually add the broth, 1 cup at a time, stirring continuously until fully absorbed by the rice. Stir in the cheese until melted. Season with pepper and additional salt to your liking.
  • Chill in the refrigerator for a minimum of 2 hours, but do not exceed 12 hours.
  • In a large pot, warm 3 inches of oil over medium heat until it reaches 360°F.
  • Season 1 1/2 cups of bread crumbs with salt and pepper in a bowl while heating the oil. Microwave broccoli for 5 minutes.
  • Combine the egg and the remaining cup of bread crumbs with the rice mixture. Form into 3-inch balls, then gently press a small scoop of broccoli into the center of each ball. Coat the balls in bread crumbs and fry in batches for 3 to 5 minutes until golden brown.
  • Place the cooked dish on paper towels to absorb excess oil. Allow it to cool for a bit, then it's ready to be served.

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