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Sun-dried Tomato & Mozzarella Arancini
Starter

Sun-dried Tomato & Mozzarella Arancini

1 h 30 minServes 9Nutri-Score C€€
from @_selflavours1 import0 cooked
Adapt this recipe

what you need

Ingredients

9 people
  • risotto riceGrains300 g
  • vegetable stock (hot)Pantry900 ml
  • onion (finely chopped)Produce1 piece
  • garlic (crushed)Produce2 pieces
  • white wineBeverages80 ml
  • parmesan (finely grated)Dairy60 g
  • butterDairy30 g
  • sun-dried tomatoes (finely chopped)Pantry80 g
  • mozzarella (drained and cut into small cubes)Dairy200 g
  • eggs (beaten)Dairy3 pieces
  • flourPantry150 g
  • breadcrumbsBakery200 g
  • sunflower oil (for deep frying)Pantry1 litre
  • saltSpices5 g

per serving

Nutrition

316kcal

Carbs
37 g
Proteins
10 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl ×3
  • Deep fryer
  • Slotted spoon
  • Cooling rack

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Coat the arancini

    • Roll each ball in flour, then in beaten egg, then in breadcrumbs until fully coated.
    Step 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.
    Step 5
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