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Cheesy Arancini with Romesco Sauce
1 h 30 minPara 4Nutri-Score C€€
C
1 h 30 min
1 h 30 minCheesy Arancini with Romesco Sauce
lo que necesita
Ingredientes
risotto riceCereales300 g
vegetable stock (hot)Despensa900 ml
onion (finely chopped)Frutas y verduras1 pieza
butterLácteos40 g
parmesan (finely grated)Lácteos80 g
mozzarella (cut into small cubes)Lácteos150 g
eggs (beaten)Lácteos2 piezas- breadcrumbsPanadería150 g
flourDespensa60 g- sunflower oil (for deep frying)Despensa1 litro
- roasted red peppers (drained)Despensa200 g
tomato (ripe, roughly chopped)Frutas y verduras2 piezas
almonds (toasted)Frutos secos y semillas50 g
garlic (cloves)Frutas y verduras2 piezas
smoked paprikaEspecias5 g- sherry vinegarDespensa15 ml
olive oilDespensa60 ml
saltEspecias5 g
por ración
Nutrición
735kcal
- Carbohidratos
- 75 g
- Proteínas
- 19 g
- Grasas
- 40 g
lo que usará
Utensilios
Cazo
Sartén
Bol
Procesador de alimentos- Freidora
Espumadera
paso a paso
Preparación
- Paso 1
Cook the risotto
- Soften the onion in the butter in a saucepan.
- Add the rice and toast it, then add the hot stock a ladle at a time, stirring until absorbed.
- Stir in the parmesan and season with salt, then spread the risotto on a tray to cool completely.
- Paso 2
Shape the arancini
- Take a spoonful of cold risotto, press a cube of mozzarella into the centre and seal into a ball.
- Repeat with the remaining risotto and mozzarella.
- Paso 3
Bread the balls
- Roll each ball in the flour, then in the beaten egg, then in the breadcrumbs.
- Paso 4
Make the romesco sauce
- Blend the roasted peppers, tomato, toasted almonds, garlic, smoked paprika and sherry vinegar.
- Stream in the olive oil while blending until smooth, then season with salt.
- Paso 5
Fry the arancini
- Heat the sunflower oil to 175 °C.
- Fry the arancini in batches until deep golden and crisp, then drain on paper.
- Paso 6
Serve
- Serve the arancini hot with the romesco sauce and extra grated parmesan.
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