Some recipes for you to try at home!

Arancini & Cellentani Della Casa


Recipe By: Samuel S. Palmisano

Executive Chef

Wine Pairing By: Kyla S. Drew

General Manager


100 Dorset Street, South Burlington VT 05403



Yield: 12 Arancini

For Arborio:

3 Tbs. olive oil

½ cup Arborio rice

2 cups vegetable broth

1 Tbs. kosher salt

½ Tbs. cracked black pepper

¼ cup onion diced

Step Two:

¼ cup frozen sweet peas

¼ cup diced tomatoes

¼ cup Parmesan cheese, grated

¼ cup aged Provolone cheese, diced

2 ea. Egg yolks


2 cups flour

2 ea. Eggs, well beaten

2 cups seasoned breadcrumbs

In a small saucepot bring the vegetable broth to a boil and reduce heat to a simmer.  In a medium saucepot set over medium heat, sauté onions until translucent in olive oil. Stir in the Arborio rice and cook for two minutes.  Stir into the Arborio ¼ cup of vegetable stock and continue cooking until almost fully absorbed.  Continue stirring in the stock until all two cups have been used.  Season with salt & pepper.  Remove from heat.

100 Dorset Street, South Burlington, VT 05403