Rice balls (Arancini)

SERVES 4 PEOPLE
READY IN ‘40

 

INGREDIENTS

 1 teaspoon onion, chopped

3 tablespoons extra virgin olive oil

4 tablespoons beans

Brothe/hot water to taste

Vegetable stock powder to taste

2 cups rice

¼ glass white wine

 

3 tablespoons grated Parmesan cheese

Pepper to taste

 

8 oz Fontina cheese, cubed

 

3 tablespoons all-purpose flour

1 egg

1 cup breadcrumbs

 

Frying oil to taste

 

 

STEP 1:PREPARE THE RISOTTO

Put in a frying pan onion and oil. Add the beans and cook for 5 minutes (if  necessary add  some tablespoons of broth or water). Finally, add a teaspoon of vegetable stock powder.

Add the rice and toast it. Add the white wine, and stir continually over medium heat until it is absorbed. Add a ladle of broth and cook over medium heat (it must boil) for 15-20 minutes, occasionally adding a ladle of broth (or whenever the rice tends to dry).

Before turning the fire off taste the risotto to check the flavor and  if  necessary add vegetable stock powder.

 

STEP 2: ADD THE CHEESE

When the risotto is cold , add the Parmesan cheese and pepper to taste. Mix throughly.

 

STEP 3: SHAPE THE ARANCINI

With wet hands, take a little of mixture and make it round, then fill each arancino with a cube of cheese.

 

STEP 4:BREAD THE ARANCINI

Place in 3 different dishes: 2 tablespoons all-purpose flour, 1 beaten egg and 1 cup breadcrumbs. Dip each arancino in the flour, then coat in the egg before dipping in the breadcrumbs.

 

STEP 5: FRY THE ARANCINI

Fry the arancini in a pan with deep hot oil turning them several times until completely cooked (about 4-5 minutes).

 

 

 

#getBready & enjoy your meal

 

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Post Author: Aurora

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