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Sun-dried Tomato & Mozzarella Arancini
Przystawka

Sun-dried Tomato & Mozzarella Arancini

1 godz. 30 minPorcje: 9Nutri-Score C€€
od @_selflavours1 importugotowano 0 razy
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Składniki

9 osób
  • risotto riceProdukty zbożowe300 g
  • vegetable stock (hot)Spiżarnia900 ml
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • garlic (crushed)Warzywa i owoce2 kawałki
  • white wineNapoje80 ml
  • parmesan (finely grated)Nabiał60 g
  • butterNabiał30 g
  • sun-dried tomatoes (finely chopped)Spiżarnia80 g
  • mozzarella (drained and cut into small cubes)Nabiał200 g
  • eggs (beaten)Nabiał3 kawałki
  • flourSpiżarnia150 g
  • breadcrumbsPiekarnia200 g
  • sunflower oil (for deep frying)Spiżarnia1 litr
  • saltPrzyprawy5 g

na porcję

Wartości odżywcze

316kcal

Węglowodany
37 g
Białko
10 g
Tłuszcz
14 g
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Przybory

  • Rondel
  • Patelnia
  • Miska ×3
  • Frytkownica
  • Łyżka cedzakowa
  • Kratka do studzenia

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  4. Coat the arancini

    • Roll each ball in flour, then in beaten egg, then in breadcrumbs until fully coated.
    Krok 4

  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.
    Krok 5
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