Entrée
Sun-dried Tomato & Mozzarella Arancini
1 h 30Pour 9Nutri-Score C€€
C
1 h 30
1 h 30Sun-dried Tomato & Mozzarella Arancini
recette de
CHEF AYISHA 👩🏾🍳
@_selflavours
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
risotto riceCéréales300 g
vegetable stock (hot)Épicerie900 ml
onion (finely chopped)Fruits et légumes1 morceau
garlic (crushed)Fruits et légumes2 morceaux
white wineBoissons80 ml
parmesan (finely grated)Produits laitiers60 g
butterProduits laitiers30 g- sun-dried tomatoes (finely chopped)Épicerie80 g
mozzarella (drained and cut into small cubes)Produits laitiers200 g
eggs (beaten)Produits laitiers3 morceaux
flourÉpicerie150 g- breadcrumbsBoulangerie200 g
- sunflower oil (for deep frying)Épicerie1 litre
saltÉpices5 g
par portion
Nutrition
316kcal
- Glucides
- 37 g
- Protéines
- 10 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier ×3
Friteuse
Écumoire- Grille de refroidissement
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Coat the arancini
- Roll each ball in flour, then in beaten egg, then in breadcrumbs until fully coated.
- Étape 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.