GIANT "Arancini" Filled Rice Ball Kit for 6
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Not eligible for shipping to CanadaRice balls (arancini) are Scopa’s signature appetizer, and this kit allows you to make them fresh in your own kitchen! A ball of risotto is stuffed with a hearty ground beef sauce, mozzarella, and ricotta before being breaded, fried, and plated with tomato sauce, parmesan, and parsley. They’re seriously comforting and seriously delicious!
“Growing up, I made these same giant arancinis alongside my mom, aunt, and grandmother — and have now made them available for you to carry on the tradition!” – Chef Antonia
If you’ve spent any time watching Food Network over the past few years, then you definitely know Chef Antonia Lofaso. She began her cooking career at Wolfgang Puck’s renowned Spago, and rose to fame as a top-four contender on “Top Chef: Chicago.” She’s a regular on Food Network shows including “The Best Thing I Ever Ate,” and is the Executive Chef and owner of one of LA’s hottest Italian restaurants, Scopa Italian Roots. Located in the heart of Venice, Scopa Italian Roots opened in 2013 and was immediately hailed for its warm and inviting atmosphere and stunning authentic Italian cooking. Its menu of old-school Italian classics made with the freshest available ingredients has attracted a strong local following and made it a consistently reliable neighborhood standby.
This package serves 6 people and includes
- 4 Pre-made Filled Rice Balls (each approx. 7 oz.)
- Rice Ball Mix (9.6 oz.), makes 2 rice balls (each approx. 7 oz.)
- Beef Filling (3.2 oz.)
- Ricotta (1.6 oz.)
- Mozzarella (1.6 oz.)
- Panko Bread Crumbs (3.2 oz.)
- Chopped Parsley (1 oz.)
- Tomato Sauce (1 Qt.)
- Parmesan Wedge (4 oz.)
- 1 Deep-Fry Thermometer
- Each rice ball measures approx. 3"-3.5"
- Cheese Grater Not Included
- Parsley, parmesan, mozzarella, ricotta, and cannoli kit ship fresh.
- Remaining items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator.
- Parmesan lasts up to 2 weeks in the refrigerator.
- Parsley lasts up to 2 days in the refrigerator.
- Remaining items last up to 5 days in the refrigerator.
To Serve
Arancini Rice Balls
For the Rice Ball Mix
- Take 1/4 of the rice mix (approx. 1/2 cup) and form a well in one hand.
- Place 1/4 of the meat filling (approx. 1/4 cup) inside the rice well.
- Place 1 tbsp of both ricotta and mozzarella in the center of the meat filling.
- Take 1/4 of the rice mix (approx. 1/2 cup) and form another hallowed ball in the
other hand, using the back of your hand to shape. - Join both halves together and form into a ball.
- Gently roll the ball in the panko & parsley mixture to form a light coating.
For the Sauce
- Place a 4-quart saucepan over medium heat.
- Remove sauce from plastic and pour into saucepan, stirring occasionally until simmering.
Cooking and Finishing
- Remove prepared rice balls from the refrigerator and plastic and allow to sit at room temperature for 15 minutes.
- Heat oil to 325˚F in a deep fryer, dutch oven, or medium saucepan.
- Gently place rice balls in oil (be careful not to overcrowd).
- Cook for 10-12 minutes, gently rotating if needed.
- Spoon 1/2 cup warmed tomato per rice ball on the bottom of a dish.
- Remove rice balls and place on top of warmed tomato sauce.
- Microplane grated parmesan on top of the rice ball.
- Sprinkle with chopped parsley and enjoy!
- Arancini Rice Balls – Arborio Rice, Locatelli Cheese, Egg, Egg Whites, Meat Sauce, Peas, Mozzarella, Ricotta, Panko Bread Crumbs, Parmesan Cheese, Parsley.
- Meat Sauce – Ground Beef, Carrots, Celery, Onion, Tomato Paste, Red Wine, Chicken Stock (Onion, Celery, Carrot, Bay Leaf, Peppercorns), Rosemary, Salt.
- Tomato Sauce – Garlic, Tomatoes, Basil, Parsley, Salt, Sugar.
Allergens: Gluten, Allium, Nightshades, Dairy, Egg
Old-School Italian Classics From “Top Chef” Star Antonia Lofaso
Old-School Italian Classics From “Top Chef” Star Antonia Lofaso
If you’ve spent any time watching Food Network over the past few years, then you definitely know Chef Antonia Lofaso. She began her cooking career at Wolfgang Puck’s renowned Spago, and rose to fame as a top-four contender on “Top Chef: Chicago,” later returning for “Top Chef: All Stars” and “Top Chef Duels.” Today, she’s a regular on Food Network shows including “The Best Thing I Ever Ate,” and is the Executive Chef and owner of one of LA’s hottest Italian restaurants, Scopa Italian Roots.
Located in the heart of Venice, Scopa Italian Roots opened in 2013 and was immediately hailed for its warm and inviting atmosphere and stunning authentic Italian cooking. Its menu of old-school Italian classics made with the freshest available ingredients has attracted a strong local following and made it a consistently reliable neighborhood standby. Now, Scopa’s signature dishes, including bucatini & pork ragu, penne & tomato sauce, rice balls, and cannoli for dessert, are delivering nationwide!
