Orzo Arancini with Calabrian Chili

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

For the orzo:

Step 2

In a medium rondo, sauté the garlic in olive oil until slightly yellow in color. Add the orzo and toast in the olive oil for a few seconds, deglaze with white wine, and completely reduce all the wine.

Step 3

Begin slowly adding the warm broth a few ladles at a time until the pasta is fully cooked.

Step 4

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

Step 5

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

Step 6

Once cool, roll the orzo into 1 inch balls. Roll in flour, egg wash, then panko, and fry in vegetable oil until golden brown and crispy.

Step 7

For the béchamel:

Step 8

In a large sauce pan, bring milk to a simmer.

Step 9

Meanwhile, in another large sauce pan, melt the butter and whisk in the flour to form a roux, cook for 3 minutes over a low flame.

Step 10

Once the milk is simmering, add the milk to the roux and whisk frequently until the sauce is thick. Season with salt and white pepper to taste.

Step 11

For the fondue:

Step 12

In a medium pot, gently cook the garlic and shallots in olive oil for 2-3 minutes.

Step 13

Add the white wine and bring to a boil. Reduce by 1/4.

Step 14

Add the cream and bring to a simmer, slowly whisking in the gruyere cheese a little at a time until it starts getting thick and creamy.

Step 15

Season the fondue with salt and pepper then fold in the Calabrian chilies.


  • 3 lb. Barilla Orzo
  • 1½ cups extra virgin olive oil
  • 3 ea. garlic cloves
  • 3 cups white wine
  • 6 qt. chicken broth
  • 4½ cups Parmigiano cheese, grated
  • Salt and pepper to taste
  • 6 tbsp. chopped Italian parsley
  • 1 dz. eggs
  • 12 cups bread crumbs
  • 6 cups AP flour
  • For the béchamel:
  • 2¼ qt. milk
  • 12 tbsp. butter
  • 12 tbsp. flour
  • Salt and pepper to taste
  • For the fondue:
  • 6 tbsp. extra virgin olive oil
  • 3 ea. garlic cloves, chopped
  • 3 ea. small shallots, minced
  • 3 cups white wine
  • 3 cups heavy cream
  • 3 lb. shredded gruyere
  • ½ cup chopped Calabrian chilies
  • Salt and pepper to taste
Recipe Type: ,
Chef Recommended Cuts
  • Orzo
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.