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Cheesy Arancini with Romesco Sauce
1 u 30 minVoor 4Nutri-Score C€€
C
1 u 30 min
1 u 30 minCheesy Arancini with Romesco Sauce
wat u nodig heeft
Ingrediënten
risotto riceGranen300 g
vegetable stock (hot)Voorraadkast900 ml
onion (finely chopped)Groente en fruit1 stuk
butterZuivel40 g
parmesan (finely grated)Zuivel80 g
mozzarella (cut into small cubes)Zuivel150 g
eggs (beaten)Zuivel2 stukken- breadcrumbsBakkerij150 g
flourVoorraadkast60 g- sunflower oil (for deep frying)Voorraadkast1 liter
- roasted red peppers (drained)Voorraadkast200 g
tomato (ripe, roughly chopped)Groente en fruit2 stukken
almonds (toasted)Noten en zaden50 g
garlic (cloves)Groente en fruit2 stukken
smoked paprikaKruiden en specerijen5 g- sherry vinegarVoorraadkast15 ml
olive oilVoorraadkast60 ml
saltKruiden en specerijen5 g
per portie
Voedingswaarden
735kcal
- Koolhydraten
- 75 g
- Eiwitten
- 19 g
- Vetten
- 40 g
wat u gebruikt
Keukengerei
Steelpan
Koekenpan
Mengkom
Keukenmachine- Frituurpan
Schuimspaan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Bread the balls
- Roll each ball in the flour, then in the beaten egg, then in the breadcrumbs.
- Stap 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.
- Stap 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.
- Stap 6
Serve
- Serve the arancini hot with the romesco sauce and extra grated parmesan.
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