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Reply to @anyways......chile  follow on IG @nick.digiovanni I do lots of giveaways #mozzarellasticks #italy #masterchef created by nick.digiovanni with nick.digiovanni's original sound
Reply to @xxbabtgirlxx BLUE TAKIS WITH MOZZARELLA STICKS!! Such a fun recipe even though they look weird!! #takis #mozzarellasticks #cheese
Risotto mozzarella sticks!! With tons of caramelized onion of course. And btw the Calabrian chili ranch can go on anything it’s so damn good. If you’ve never had arancini, look it up! This is like if arancini was a mozzarella stick

-1/2 cup Arborio rice
-1/2 small onion, diced
-2/3 cup dry white wine
-6 cups chicken stock, warmed
-3 large onions, chopped root to stem, and caramelized
-3/4 cup grated parmigiano reggiano
-2 tbsp butter

-8 oz mozzarella, grated (not fresh)
-1/2 cup flour
-2 eggs
-1/2 Italian bread crumbs
-vegetable oil

-2 cloves of garlic, paste
-5 Calabrian chiles, deseeded/pasted
-2 tbsp Calabrian chili oil from jar
-3/4 cup sour cream
-1/3 cup Mayo
-1/3 cup buttermilk
-1/3 cup chives, chopped
-1/3 cup parsley, chopped
-salt, pepper to taste

-combine ingredients for sauce first
-chop onions and combine with olive oil and salt. Cook on med low heat ~1 hour until caramelized. Stir often
-on high heat, with a bit of neutral oil, toast the rice in a pan, stirring constantly.
-once lightly toasted, add diced onion and stir for about 30 seconds
-pour in white wine and reduce almost all the way
-one ladle at a time, add the warm chicken stock to the risotto. Let it reduce a bit, then add another ladle. STIR OR TOSS VERY OFTEN
-continue this process for about 20 minutes or until the rice is tender.
-reduce the heat, add parmigiano and butter and stir
-taste and adjust salt levels by adding cheese
-add caramelize onions & stir
-add a final ladle of stock to dial in the texture. Should be runny and flowing but the sauce should adhere to the rice and not separate
-spread risotto onto a parchment lined baking sheet and put in fridge for 1 hour
-remove and spread grated mozzarella evenly across the risotto
-with your hands, form “mozzarella sticks” with the mixture
-take each mozzarella stick and coat it in a layer of flour
-coat that in a layer of beaten egg
-coat that in a layer of Italian bread crumbs
-deep fry at 325 F, drain and set on wire rack. Salt immediately
-serve alongside the Calabrian chili ranch

#food #cooking #recipe #italianfood #arancini #mozzarellasticks #mozzarella #fried #deepfry #parmigiano #ranch #calabrianchili
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