Vorspeise
Sun-dried Tomato & Mozzarella Arancini
1 Std. 30 Min.Für 9Nutri-Score C€€
C
1 Std. 30 Min.
1 Std. 30 Min.Sun-dried Tomato & Mozzarella Arancini
rezept von
CHEF AYISHA 👩🏾🍳
@_selflavours
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
risotto riceGetreide300 g
vegetable stock (hot)Vorräte900 ml
onion (finely chopped)Obst & Gemüse1 Stück
garlic (crushed)Obst & Gemüse2 Stücke
white wineGetränke80 ml
parmesan (finely grated)Milchprodukte60 g
butterMilchprodukte30 g- sun-dried tomatoes (finely chopped)Vorräte80 g
mozzarella (drained and cut into small cubes)Milchprodukte200 g
eggs (beaten)Milchprodukte3 Stücke
flourVorräte150 g- breadcrumbsBackwaren200 g
- sunflower oil (for deep frying)Vorräte1 Liter
saltGewürze5 g
pro Portion
Nährwerte
316kcal
- Kohlenhydrate
- 37 g
- Eiweiß
- 10 g
- Fett
- 14 g
was Sie verwenden
Utensilien
Stielkasserolle
Bratpfanne
Rührschüssel ×3
Fritteuse
Schaumlöffel- Kuchengitter
Schritt für Schritt
Zubereitung
- Schritt 1
Make the risotto base
- Sweat the onion and garlic in butter in a frying pan until soft.
- Add the risotto rice and toast for a couple of minutes, then pour in the white wine and let it evaporate.
- Add the hot stock a ladle at a time, stirring, until the rice is cooked and creamy.
- Schritt 2
Finish and chill the risotto
- Stir the parmesan and chopped sun-dried tomatoes into the risotto and season with salt.
- Spread the risotto on a tray and let it cool completely so it firms up.
- Schritt 3
Shape the arancini
- Take a spoonful of risotto, flatten it in your hand and place a cube of mozzarella in the centre.
- Close the rice around the cheese and roll into a neat ball; repeat with the rest.
- Schritt 4
Coat the arancini
- Roll each ball in flour, then in beaten egg, then in breadcrumbs until fully coated.
- Schritt 5
Deep fry
- Heat the sunflower oil to 180 °C and fry the arancini in batches until deep golden and crisp.
- Drain on a cooling rack and serve hot.