30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Hot Cheeto Mozzarella Sticks
Hot Cheeto Mozzarella Sticks
Hot Cheeto Mozzarella Sticks
⏱1h 30m
👥8
🔥450 cal
Hard
🍽️Italian
Deconstructed mozzarella sticks featuring a creamy smoked gouda risotto, coated in a vibrant Hot Cheeto crust, and served with a spicy Calabrian chili aioli.
Deconstructed mozzarella sticks featuring a creamy smoked gouda risotto, coated in a vibrant Hot Cheeto crust, and served with a spicy Calabrian chili aioli.
Make the Risotto: Melt Butter in a large saucepan over medium heat. Add Shallot and cook until softened. Add Arborio Rice and toast for 2-3 minutes. Deglaze with White Wine and cook until absorbed. Gradually add Hot Chicken Broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. Continue until rice is creamy and al dente (about 20-25 minutes). Stir in Smoked Gouda Cheese until melted and smooth. Spread risotto onto a baking sheet and chill completely.
Form the Arancini: Once chilled, roll the risotto into 1-inch balls.
Set up Breading Station: Place Panko Bread Crumbs in a shallow dish, beaten Eggs in a second dish, and crushed Hot Cheetos in a third dish.
Coat the Arancini: Dredge each risotto ball in Egg, then coat thoroughly with the Hot Cheeto mixture.
Make Calabrian Chili Aioli: Combine Mayonnaise, Calabrian Chili Paste, and Lemon Juice in a small bowl. Stir well.
Fry the Arancini: Heat Peanut Oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the arancini in batches for 2-3 minutes, or until golden brown and crispy.
Drain and Serve: Remove the fried arancini and place them on a paper towel-lined plate to drain excess oil. Serve immediately with Calabrian Chili Aioli.
Ingredients
8
1 cup200 gArborio Rice
4 cups950 mLHot Chicken Broth-warmed
1/2 cup120 mLDry White Wine
4 oz115 gSmoked Gouda Cheese-grated
2 tbsp30 mLButter
11Shallot-finely minced
1 cup100 gHot Cheetos-finely crushed
1/2 cup60 gPanko Bread Crumbs
22Large Eggs-beaten
1/2 cup120 mLMayonnaise
1 tbsp15 mLCalabrian Chili Paste
1 tsp5 mLLemon Juice
3 cups710 mLPeanut Oil-for frying
Equipment
Large Saucepan
Baking Sheet
Deep Fryer or Large Pot
Shallow Dishes
Small Bowl
Paper Towels
Tongs
Instructions
Make the Risotto: Melt Butter in a large saucepan over medium heat. Add Shallot and cook until softened. Add Arborio Rice and toast for 2-3 minutes. Deglaze with White Wine and cook until absorbed. Gradually add Hot Chicken Broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. Continue until rice is creamy and al dente (about 20-25 minutes). Stir in Smoked Gouda Cheese until melted and smooth. Spread risotto onto a baking sheet and chill completely.
Form the Arancini: Once chilled, roll the risotto into 1-inch balls.
Set up Breading Station: Place Panko Bread Crumbs in a shallow dish, beaten Eggs in a second dish, and crushed Hot Cheetos in a third dish.
Coat the Arancini: Dredge each risotto ball in Egg, then coat thoroughly with the Hot Cheeto mixture.
Make Calabrian Chili Aioli: Combine Mayonnaise, Calabrian Chili Paste, and Lemon Juice in a small bowl. Stir well.
Fry the Arancini: Heat Peanut Oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the arancini in batches for 2-3 minutes, or until golden brown and crispy.
Drain and Serve: Remove the fried arancini and place them on a paper towel-lined plate to drain excess oil. Serve immediately with Calabrian Chili Aioli.
Comments