Starter
Cheesy Arancini with Romesco Sauce
1 h 30 minServes 4Nutri-Score C€€
C
1 h 30 min
1 h 30 minCheesy Arancini with Romesco Sauce
what you need
Ingredients
risotto riceGrains300 g
vegetable stock (hot)Pantry900 ml
onion (finely chopped)Produce1 piece
butterDairy40 g
parmesan (finely grated)Dairy80 g
mozzarella (cut into small cubes)Dairy150 g
eggs (beaten)Dairy2 pieces- breadcrumbsBakery150 g
flourPantry60 g- sunflower oil (for deep frying)Pantry1 litre
- roasted red peppers (drained)Pantry200 g
tomato (ripe, roughly chopped)Produce2 pieces
almonds (toasted)Nuts & seeds50 g
garlic (cloves)Produce2 pieces
smoked paprikaSpices5 g- sherry vinegarPantry15 ml
olive oilPantry60 ml
saltSpices5 g
per serving
Nutrition
735kcal
- Carbs
- 75 g
- Proteins
- 19 g
- Fat
- 40 g
what you’ll use
Tools
Saucepan
Frying pan
Mixing bowl
Food processor- Deep fryer
Slotted spoon
step by step
Method
- Step 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.
- Step 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.
- Step 3
Bread the balls
- Roll each ball in the flour, then in the beaten egg, then in the breadcrumbs.
- Step 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.
- Step 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.
- Step 6
Serve
- Serve the arancini hot with the romesco sauce and extra grated parmesan.
most cooked first