Voorgerecht
Sun-dried Tomato & Mozzarella Arancini
1 u 30 minVoor 9Nutri-Score C€€
C
1 u 30 min
1 u 30 minSun-dried Tomato & Mozzarella Arancini
recept van
CHEF AYISHA 👩🏾🍳
@_selflavours
1 recept
1 import
0 keer gekookt
wat u nodig heeft
Ingrediënten
risotto riceGranen300 g
vegetable stock (hot)Voorraadkast900 ml
onion (finely chopped)Groente en fruit1 stuk
garlic (crushed)Groente en fruit2 stukken
white wineDranken80 ml
parmesan (finely grated)Zuivel60 g
butterZuivel30 g- sun-dried tomatoes (finely chopped)Voorraadkast80 g
mozzarella (drained and cut into small cubes)Zuivel200 g
eggs (beaten)Zuivel3 stukken
flourVoorraadkast150 g- breadcrumbsBakkerij200 g
- sunflower oil (for deep frying)Voorraadkast1 liter
saltKruiden en specerijen5 g
per portie
Voedingswaarden
316kcal
- Koolhydraten
- 37 g
- Eiwitten
- 10 g
- Vetten
- 14 g
wat u gebruikt
Keukengerei
Steelpan
Koekenpan
Mengkom ×3
Frituurpan
Schuimspaan- Afkoelrooster
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Coat the arancini
- Roll each ball in flour, then in beaten egg, then in breadcrumbs until fully coated.
- Stap 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.