Arancini
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Per portion
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For 3 portions
- Risotto riceOr: Arborio, Short-grain rice75 g
- Chicken brothOr: Vegetable broth200 ml
- ParmesanOr: Grana Padano, Pecorino Romano20 g
- Mozzarella40 g
- Eggs1 Stk
- BreadcrumbsOr: Panko, Breadcrumbs40 g
- Wheat flour25 g
- OnionsOr: Shallots1 Stk
- ButterOr: Olive oil10 g
- Sunflower oilOr: Rapeseed oil, Vegetable oil130 ml
- Iodized salt¼ tsp
- Pepper1 pinch
Step by step
- 1
Finely chop onion and sauté in butter until translucent.
- 2
Add rice and toast briefly.
- 3
Gradually add hot broth and cook to a creamy consistency, about 18 minutes.
- 4
Stir in parmesan, season with salt and pepper and let cool completely.
- 5
Cut mozzarella into small cubes.
- 6
Form balls from cold risotto, press a mozzarella cube into the center and seal.
- 7
Coat balls in flour, then beaten egg and finally breadcrumbs.
- 8
Heat oil to 175°C and fry arancini in batches 4–5 minutes until golden.
- 9
Drain on paper towels and serve hot.
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