Preparation
When purchased fresh, keep refrigerated and enjoy our products within 5 days. Products can also be frozen for up to 2 months. For best results, thaw in refrigerator.
Risotto Milanese Arancini
Creamy risotto infused with saffron, stuffed with mozzarella and wrapped in a crispy, golden crust. These Italian Rice Balls are a must for your next gathering.
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Arancini should be thawed in a single layer in the refrigerator.
Traditionally, these gems are best prepared by deep frying. In a large saucepan, pour in enough oil to fill the pan about 1/3 of the way and heat at medium to 350 degrees. Fry the rice balls (in batches but do not overcrowd), turning occasionally, until golden and crispy, about 3-4 minutes. When done, remove from pan and place on paper towels to absorb any remaining oil.
For those looking to lighten things up just a bit, feel free to pan fry. Coat the bottom of a frying pan (any neutral oil will do) at med/low heat until it shimmers but be careful not to burn. Cook for 1-2 minutes on each side until brown and crispy. When done, remove from pan and place on paper towels to absorb any remaining oil.
*For added crispiness add to airfryer for 3-4 minutes at 400 or bake at 350 for 5 minutes (after pan frying).
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Arancini are best served warm!
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Potato Croquettes with Spinach & Mozzarella
These delicious "panzarotti" are little bundles of creamy potato and spinach, wrapped in a crispy coating and can be enjoyed as an appetizer or side dish!
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Croquettes should be thawed in a single layer in the refrigerator.
Add oil to a frying pan at med/low heat (we prefer olive oil but any neutral oil will do). Cook for 1-2 minutes on each side until brown and crispy. When done, remove from pan and place on paper towels to absorb any remaining oil.
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Croquettes can also be deep fried to golden brown or baked on a cookie sheet at 400 degrees until crispy, (approximately 15 minutes).
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Croquettes are best served warm!
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Stuffed Mushrooms
Preheat oven to 375 degrees. Place stuffed mushrooms on a lightly greased cookie sheet (we love using butter) and bake uncovered. Cook medium sized mushrooms for 20 minutes and large mushrooms for 30 minutes. Oven temps may vary. When done, mushrooms will have released some water at base and stuffing will be golden and crispy.