Cheese Risotto Bite

Description

Fresh Risotto made with Italian cheese, vegetables, rice and wine and enclosed in panko bread crumbs for a crispy bite when deep fried.

At a Glance

Item Code

40958

Weight

2/5 lbs

Case Count

180 each

Dimensions

1.25" x 1.25"

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Recipe Ideas

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Cheese Risotto Bites Served with Spinach Artichoke Dip

Ingredients (4 servings):

  • 20 ea Cheese Risotto Bites, thawed
  • 1 cup cream cheese
  • ½ cup mayonnaise
  • 1/3 cup sour cream
  • 2 cups parmesan
  • 2 cups quartered artichokes
  • ¾ cup frozen spinach, thawed and drained
  • Cayenne pepper TT
  • 1 shallot, minced
  • Salt TT

Directions:

Combine all cheeses, sour cream and mayonnaise in a mixer. Mix until smooth. Add shallots and seasoning. Mix until well dispersed. Remove from mixer and put in a bowl. Fold in artichokes and spinach. Bake at 350°F until bubbly and temperature reaches 160°F. In a small pot heat frying oil to 350°F. Fry risotto bites for 2 minutes. Serve immediately with spinach artichoke dip.

About the Dish:

“Cheese and spinach are two of the fastest growing ingredients on appetizer menus according to 2015 Technomic Inc.”

Cheese Risotto Bites with Basil, Garlic Tomato Sauce

Ingredients (4 servings):

  • 24 Cheese Risotto Bites, thawed
  • 1 San Marzano whole canned tomatoes, crushed by hand
  • 2 tbsp. tomato paste
  • 1/2 medium yellow onion, diced
  • 5 garlic cloves, shaved
  • 10 ea. fresh basil, chiffonade
  • Salt and pepper TT
  • ½ tbsp. sugar
  • ½ tsp dried oregano
  • Frying oil
  • 4 tbsp. Extra Virgin Olive Oil
  • Parmigiano for garnish

Directions:

In a small pot, heat olive oil; then stir in garlic and onions and cook until soft. Add tomato paste and break it down, cook for 2 minutes. Pour in tomatoes and ½ cup of water. Season with sugar, salt and pepper. Simmer sauce for 30 minutes then fold in fresh basil and cook for few minutes longer. In a small pot heat frying oil to 350°F. Fry risotto bites for 2 minutes. Work in batches if necessary. Set aside on paper towel. Mirror sauce on plate then add risotto bites and sprinkle with dried oregano and Parmigiano. Serve immediately.

About the Dish:

“Risotto is a northern Italian dish that is considered a main entrée. It is cooked with different stocks depending on the flavor profile of the dish (beef, chicken, vegetable or seafood stocks). Main ingredients also include white wine and onions for a traditional risotto.”

Cheese Risotto Bites with Roasted Pepper Pesto & Arugula Pesto

Ingredients (4 servings):

  • 24 ea Cheese Risotto Bites, thawed
  • •••••••••••••••••••••••••••
  • 1 Cup of Arugula Pesto:
  • 2 cups Arugula
  • ¼ cup pecorino
  • 1 garlic clove, minced
  • 1 tsp, anchovy paste
  • 1 tbsp. light brown sugar
  • Salt TT
  • (Blend all ingredients, adjust pesto texture by adding water while blending)
  • •••••••••••••••••••••••••••
  • 1 Cup Roasted Pepper Pesto:
  • 2 roasted red peppers
  • ¼ cup Extra Virgin Olive Oil
  • 3 tbsp. pecorino
  • 2 tbsp. fresh minced parsley
  • 1 garlic clove minced.
  • (Blend all ingredients, adjust pesto texture by adding water while blending)
  • Salt TT
  • •••••••••••••••••••••••••••
  • Parmigiano
  • Fresh parsley for garnish
  • Frying oil

Directions:

In a small pot heat frying oil to 350°F. Fry risotto bites for 2 minutes. Work in batches if necessary. Set aside on paper towel. On a plate, alternate 1 tbsp. of arugula pesto and 1 tbsp. of red pepper pesto. Repeat steps for the remainder of risotto bites. Place risotto bites over sauce, sprinkle with Parmigiano & parsley. Serve immediately.

About the Dish:

“Risotto bites are a spin of Sicilian Arancini. Arancini are a rice stuffed cone shape ball. They are, traditionally, filled with saffron rice, meat sauce, peas and mozzarella. They are breaded and then deep fried. There are several variations to the recipe but Arborio rice is always the main ingredient.”

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