Skip to Content
False
Caponata Arancini
  • Prep
  • Total
  • Serving

Caponata Arancini

Arancini are rolling onto more menus, with a 16% boost in popularity over the last year! 

These crispy risotto balls are filled with a savoury eggplant caponata and creamy Bocconcini cheese, offering a delectable blend of textures and flavours. Perfect as an appetizer or a side dish, they add a touch of Italian innovation that will keep your customers coming back for more. 

Recipe courtesy of Chef Daniel Lo Manto

 
View The Recipe

Ingredients

  • Risotto:

    • 2 tbsp olive oil
    • 2 tbsp unsalted butter
    • 1 small onion, finely diced
    • 1 ½ cups arborio rice
    • ½ cup dry white wine
    • 4 cups hot chicken or vegetable broth
    • ½ cup Parmesan cheese, grated
    • Salt and pepper, to taste 

  • Eggplant Caponata:

    • 2 tbsp olive oil
    • 1 large eggplant, finely diced
    • 2 tbsp tomato paste
    • ½ cup canned crushed tomatoes
    • 1 tbsp red wine vinegar
    • 1 tsp capers (optional)
    • Salt and black pepper, to taste

  • Assembly:

    • 12  Bocconcini cheese
    • 2 eggs, beaten
    • 1 cup all-purpose flour
    • 1 ½ cups Italian-style breadcrumbs
    • Vegetable oil, for frying

Directions

For the Risotto:

  1. Heat olive oil and butter in a saucepan over medium heat. Sauté the onion until soft. 
  2. Stir in Arborio rice and toast for 1–2 minutes until slightly translucent. 
  3. Deglaze with white wine and let it absorb. Gradually add hot broth, one ladle at a time, stirring continuously until the rice is creamy and cooked (about 18 minutes). 
    Remove from heat, stir in Saputo Parmesan, season with salt and pepper, then spread on a tray to cool completely.

For the Eggplant Caponata:

  1. Heat olive oil in a pan over medium heat. 
  2. Add the diced eggplant and cook until soft and golden brown. 
  3. Stir in tomato paste, crushed tomatoes, and red wine vinegar. 
  4. Simmer for 5–7 minutes, stirring occasionally, until thickened. 
  5. Add capers (if using), season with salt and black pepper, then let cool completely.

For assembly:

  1. Take a small handful of cooled risotto and flatten it in your palm. Add 1 teaspoon of eggplant caponata and Saputo Bocconcini ball to the centre. Carefully enclose the filling, shaping it into a compact ball. Repeat with the remaining ingredients.
  2. Roll each ball in flour, dip into the beaten eggs, and coat with breadcrumbs, ensuring full coverage. Pro tip: add extra Saputo Parmesan to the breadcrumb mixture.
  3. Heat vegetable oil in a deep pot to 350°F (175°C). Fry the arancini in batches for 3–4 minutes, until deep golden brown and crispy.
  4. Transfer to a paper towel-lined tray to drain excess oil.

Recommended Products

We recommend you use these Saputo products for this dish!

Grated Parmesan

Grated Parmesan

Our dry grated Parmesan cheese has a mild nutty flavor and aroma.

Bocconcini Cheese

Bocconcini

Pleasant, milky and mild, Bocconcini fresh cheese is deliciously soft and smooth. The stretchy texture adds a unique and refreshing touch to salads, pizzas, pastas, appetizers and more. Available in a variety of sizes to suit many dishes.

Unsalted butter

Unsalted butter

We offer a vast array of butters that suit many foodservice applications. Our products are available in various sizes.

KEEP READING

Lamb Kibbeh with Smoke Flavoured Caciocavallo and Labneh-Style Ricotta Harissa

Lamb Kibbeh with Smoke Flavoured Caciocavallo and Labneh-Style Ricotta Harissa

Risotto with Zucchini and Ricotta

Risotto with Zucchini and Ricotta

Crispy Italian Cheese Rolls

Crispy Italian Cheese Rolls

Saputo Foodservice logo