Barilla Orzo Arancini

with Artichoke Parmigiano Cheese Fondue By: Chef Lorenzo Boni

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Non Vegetarian

Originating in 10th-century Sicily, arancini has become a favourite hors d'oeuvres and classy side-dish world-wide. Naturally, Chef Lorenzo transformed this classic arancini recipe with Barilla Orzo and kicked it up a notch, pairing it with an artichoke and parmigiano cheese fondue.

*Best served with Ruffino Prosecco*

Taste profile: A fresh, crisp, vibrant Italian sparkling wine with attractive aromas of freshly cut lemon and lime. This Prosecco makes for a wonderful aperitif and also pairs well with seafood, shellfish and fried chicken.

Ingredients 12 Number of Servings


½ box Barilla Orzo                               

2 tbsp EVOO                             

1 garlic clove

½ cup dry white wine                         

1L chicken broth  

1 cup Parmigiano cheese, grated

1 tbsp parsley, chopped

1 cup flour

2 eggs

2 cups bread crumbs

1L vegetable oil for frying

1 cup Fontina cheese, cubed 3/8 inch


1 ½ cups milk

1 ½ tbsp butter

1 ½ tbsp flour

salt and white pepper to taste

Artichoke Parmigiano Dipping Sauce

1 cup heavy cream

1 cup Parmigiano, grated

salt and pepper to taste

2 tbsp EVOO

1 garlic clove

6oz box frozen artichoke hearts, thawed and chopped thin

1 tbsp parsley, chopped

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  • Béchamel Procedure

    In a medium saucepan, bring milk to a simmer. Meanwhile in another medium saucepan, melt the butter and whisk in the flour to form a roux.

  • Cook for 1 min over a low flame. Once the milk is simmering, add milk to the roux and whisk frequently until the sauce is thick. Season with salt and white pepper to taste.

  • Arancini Procedure

    Bring broth to a boil.

  • In a saucepan, sauté the garlic in olive oil until slightly yellow in color. Add the Barilla Orzo and toast in the olive oil for a few seconds. Deglaze with white wine and completely reduce all the wine.

  • Begin slowly adding the warm broth a few ladles at a time until the pasta is fully cooked, for about 7 minutes.

  • Once the pasta has cooked, add in the béchamel, parsley and fresh Parmigiano cheese. Stir to combine.

  • Pour the mixture into a 2 inch hotel pan and cool down for about 1 hour.

  • Once cool, roll the Orzo into 1 inch balls with the diced pieces of Fontina cheese in the middle. Roll balls in flour, then egg wash. Then panko and fry in vegetable oil until golden brown and crispy.

  • Artichoke Parmigiano Dipping Sauce Procedure

    In a small sauce pot bring cream to boil. Turn off heat and stir in cheese. Season with salt and pepper and let sit.

  • Meanwhile in a medium skillet, sauté garlic with olive oil. Add artichokes, salt and pepper. Sauté for two minutes over high heat and set aside.

  • Mix cheese mixture to artichokes and add parsley. Serve warm as dipping sauce for arancini.

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