Entrante
Sun-dried Tomato & Mozzarella Arancini
1 h 30 minPara 9Nutri-Score C€€
C
1 h 30 min
1 h 30 minSun-dried Tomato & Mozzarella Arancini
receta de
CHEF AYISHA 👩🏾🍳
@_selflavours
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
risotto riceCereales300 g
vegetable stock (hot)Despensa900 ml
onion (finely chopped)Frutas y verduras1 pieza
garlic (crushed)Frutas y verduras2 piezas
white wineBebidas80 ml
parmesan (finely grated)Lácteos60 g
butterLácteos30 g- sun-dried tomatoes (finely chopped)Despensa80 g
mozzarella (drained and cut into small cubes)Lácteos200 g
eggs (beaten)Lácteos3 piezas
flourDespensa150 g- breadcrumbsPanadería200 g
- sunflower oil (for deep frying)Despensa1 litro
saltEspecias5 g
por ración
Nutrición
316kcal
- Carbohidratos
- 37 g
- Proteínas
- 10 g
- Grasas
- 14 g
lo que usará
Utensilios
Cazo
Sartén
Bol ×3
Freidora
Espumadera- Rejilla de enfriamiento
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Coat the arancini
- Roll each ball in flour, then in beaten egg, then in breadcrumbs until fully coated.
- Paso 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.