Some recipes for you to try at home!
Arancini & Cellentani Della Casa
ARANCINI
Recipe By: Samuel S. Palmisano
Executive Chef
Wine Pairing By: Kyla S. Drew
General Manager
Pulcinella’s
100 Dorset Street, South Burlington VT 05403
802-863-1000
HYPERLINK "http://www.pulcinellasristorante.com" www.pulcinellasristorante.com
Yield: 12 Arancini
For Arborio:
3 Tbs. olive oil
½ cup Arborio rice
2 cups vegetable broth
1 Tbs. kosher salt
½ Tbs. cracked black pepper
¼ cup onion diced
Step Two:
¼ cup frozen sweet peas
¼ cup diced tomatoes
¼ cup Parmesan cheese, grated
¼ cup aged Provolone cheese, diced
2 ea. Egg yolks
Breading:
2 cups flour
2 ea. Eggs, well beaten
2 cups seasoned breadcrumbs
In a small saucepot bring the vegetable broth to a boil and reduce heat to a simmer. In a medium saucepot set over medium heat, sauté onions until translucent in olive oil. Stir in the Arborio rice and cook for two minutes. Stir into the Arborio ¼ cup of vegetable stock and continue cooking until almost fully absorbed. Continue stirring in the stock until all two cups have been used. Season with salt & pepper. Remove from heat.
