Stuffed Arancini

White Rice

1 c  Calrose rice

1c chicken stock and 1 c hot water

Pinch of sea salt

  • Bring stock and water to a boil.  Add rice and stir off the bottom.
  • When liquid evaporates to the top of the rice turn the heat to low, cover, and let finish (checking often).


1/2 c Arborio rice

2 T butter

3-4  c chicken stock, kept warm on the stove

1 T  white wine to deglaze

2-3 T  each…Aloun Farms Corn, parsley, and Eva Sweet Onion

1 T milk/cream

3 T  shredded  parmesan cheese

12   chunks of mozzarella cheese and Kauai Shrimp

  • Warm stock on the stove.  In a frying pan, melt butter, and saute rice for 3 min.
  • Deglaze the hot fry pan with wine, and stir to reduce.
  • Add small amounts. of stock at a time, reduce, until totally cooked soft rice.
  • Add corn, parsley, and onion and toss in Arborio Rice.
  • Add cream and Parmesan Cheese.  
  • Taste and correct seasoning as needed.  Rapidly cool.


1 c bread crumbs

2 egg eggs, 1 T water, mix.

  • Mix rice, combine, and cool rice into 2 oz balls.
  • Press in cheese and shrimp chunks.
  • Roll the ball into an egg wash.
  • Roll into ½ c dry bread crumbs
  • Cook into 350* hot vegetable or canola oil for 4-5 minutes

Aloun Farms Ewa Sweet Onions

  • Cut, dredge, and fry.

Kauai Shrimp

Frying oil

  • Peel and devein shrimp, and sauté in hot oil.  Cut to size.

Ahi Tuna

White sesame seeds

Black sesame seeds

1 egg white whisked

1 T sesame oil

Pinch sea salt

Ahi cut in cubes

  • Coat Ahi and fry four sides
  • Cut open some

Reduced Balsamic Vinegar

¼ c Balsamic Vinegar

  • 2 minutes cooking

Long Bok Choy

½  pound Aloun Farms long Bok Choy, cut and shaped leaving large dark green rounds

Aloun Green Beans, novelty slice

Sea Asparagus

Aloun Farms Eva Sweet Onion, sliced julienne

1 t sesame oil & 2 t butter

2 T Vegetable Broth

½  t minced Garlic

½ t minced Ginger

1t sesame seed

Top with reduced Balsamic Vinegar

And Sea Asparagus

  • Trim the foot of Boc Choy, rinse all well in cold water, and pat dry.  Paper towels.
  • Cut white Bok Choy into about 1-inch square pieces tear greens about the same and set both aside.  Slice onion into julienne and set with white bok choy and round greens.
  • Heat skillet high, add vegetable and sesame oil, the white parts of vegetables and onions, and quickly Saute for 2-3 minutes.  Add green parts of vegetables, vegetable broth, and soy, and reduce liquid and limp greens.
  • Special cut green beans
  • Combine and add all ingredients, mix well, and top with a pinch of sesame seeds. 
  • Top with Fish (cut one open) &  sea asparagus

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