Entrée
Cheesy Arancini with Romesco Sauce
1 h 30Pour 4Nutri-Score C€€
C
1 h 30
1 h 30Cheesy Arancini with Romesco Sauce
ce qu’il vous faut
Ingrédients
risotto riceCéréales300 g
vegetable stock (hot)Épicerie900 ml
onion (finely chopped)Fruits et légumes1 morceau
butterProduits laitiers40 g
parmesan (finely grated)Produits laitiers80 g
mozzarella (cut into small cubes)Produits laitiers150 g
eggs (beaten)Produits laitiers2 morceaux- breadcrumbsBoulangerie150 g
flourÉpicerie60 g- sunflower oil (for deep frying)Épicerie1 litre
- roasted red peppers (drained)Épicerie200 g
tomato (ripe, roughly chopped)Fruits et légumes2 morceaux
almonds (toasted)Fruits à coque et graines50 g
garlic (cloves)Fruits et légumes2 morceaux
smoked paprikaÉpices5 g- sherry vinegarÉpicerie15 ml
olive oilÉpicerie60 ml
saltÉpices5 g
par portion
Nutrition
735kcal
- Glucides
- 75 g
- Protéines
- 19 g
- Lipides
- 40 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier
Robot multifonction- Friteuse
Écumoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Bread the balls
- Roll each ball in the flour, then in the beaten egg, then in the breadcrumbs.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Serve the arancini hot with the romesco sauce and extra grated parmesan.
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