Receta en Español

Sweet Corn Arancini

with Mixed Melon Salad

Vegetarian

Arancini are stuffed risotto balls that are coated in bread crumbs and then fried. Traditionally, Arancini are deep fried, but ours are pan seared and finished in the oven for a healthier spin on this Sicilian dish. Paired with a zesty citrus arugula salad, this is a fun and tasty dish that everyone in the family is sure to love.

Ingredients

creamy corn risotto
(Italian arborio rice, slow-cooked with sweet onions, garlic, reduced white wine, corn broth, sweet corn purée, Parmesan, organic pasteurized eggs)

manchego cheese

panko
(Japanese bread crumbs )

sylvetta baby wild arugula

mixed melons
melon seasoning

sylvetta baby wild arugula

white balsamic vinaigrette
(White balsamic vinegar, extra-virgin oliveoil, lemon juice, agave, shallots, salt)

marinara sauce
(Crushed tomatoes and sweet onions cooked in extra-virgin olive oil, with carrots, celery, garlic, reduced white wine, basil, oregano, and aromatic spices )

Getting Your Kids Involved:

Kids can make the arancini and toss the salad.

Encouraging Picky Eaters:

Make a few bite-sized arancini that kids can pop into their mouths. Just make sure to let them cool first so they don't burn their tongues on the hot filling!

What You Need

Vegetable or Canola Oil

Instructions

1Step One

Preheat the oven to 375 F. Wash and dry all non-prepped produce. Place the risotto into a bowl. Cut the Manchego cheese into 1/2” squares, and line a baking sheet with plastic wrap. Pour the panko into a wide bowl. Use a 1/4 - 1/3 cup measuring cup to scoop out the risotto, and place each portion on the baking sheet. Roll each portion into a ball. Press a piece of cheese into the center of each ball and cover it by rolling the balls again. Place each risotto ball into the panko and roll to coat evenly.* Continue until all of the risotto balls have been made.

2Step Two

Lightly coat a sauté pan with vegetable oil and set over high heat. When the oil is hot, gently slide the risotto balls into the pan and brown on all sides. Do not crowd the pan, as the balls will be hard to turn. Remove the plastic wrap from the baking sheet, place the browned risotto balls onto the sheet, and sprinkle with salt. Continue cooking the risotto balls until they are all browned. Place the sheet pan in the oven, and cook for 8-10 minutes, or until hot throughout.

3Step 3

Cut the melons into bite size squares and put into a bowl. Sprinkle with melon seasoning, toss to coat evenly, and then add the wild arugula salad. Drizzle with vinaigrette, and a little olive oil.

4Step Four

Bring the marinara sauce just to a boil over moderate to high heat. Reduce to a simmer and cook for two minutes. Serve the hot arancini accompanied by the marinara sauce and the salad. Enjoy!

Tips

*To prevent the balls from sticking to your hands, rinse your hands under running water after rolling each ball in the panko.

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