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KI-generiert
Appetizer
Arancini
Prep time
75 min
Portions
3
Difficulty
Medium
446
kcal
Nutrition · Per portion
Carbs
58.9 g
Protein
14.7 g
Fat
17.2 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 3 portions
- Risotto riceOr: Arborio, Short-grain rice150 g
- Chicken brothOr: Vegetable broth200 ml
- ParmesanOr: Grana Padano, Pecorino Romano20 g
- MozzarellaOr: Buffalo mozzarella, Fior di Latte40 g
- Eggs1 Stk
- BreadcrumbsOr: Panko, Breadcrumbs40 g
- Wheat flourOr: corn flour, rice flour25 g
- OnionsOr: Shallots1 Stk
- ButterOr: Olive oil10 g
- Sunflower oilOr: Rapeseed oil, Vegetable oil130 ml
- Iodized salt¼ tsp
- Pepper1 pinch
Method
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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