Italian recipes
Arancini (Risotto croquettes)
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65 min
Serves 4
Italian
Ingredients
- 1 tbsp extra-virgin olive oil 15 ml extra-virgin olive oil
- 1/2 onion, minced 1/2 onion, minced
- 1 lb arborio rice 455 g arborio rice
- 1/4 cup dry white wine 60 ml dry white wine
- 1 cup chicken or vegetable stock 240 ml chicken or vegetable stock
- 2 tbsp freshly grated Parmesan or Grana Padano cheese 30 ml freshly grated Parmesan or Grana Padano cheese
- 2 tbsp butter 30 ml butter
- 1 egg 1 egg
- Salt and black pepper to taste Salt and black pepper to taste
- 12 oz fresh mozzarella (cubed) 340 g fresh mozzarella (cubed)
- 3 eggs 3 eggs
- 1 cup all-purpose flour 240 ml all-purpose flour
- 1 cup bread crumbs 240 ml bread crumbs
Method
In a small frying pan over medium high heat add a tablespoon of vegetable oil and saute the onion for 5 to 6 minutes, or until translucent. Add the arborio rice
and cook for 3 minutes. Add the white wine and one third of the chicken or vegetable broth
and stir until all the liquid is absorbed. Add half of the remaining stock and cook, stirring frequently, until absorbed. Add the remaining stock and repeat. Remove from the heat and let it cool for 10
to 15 minutes.
Add the grana padano, butter, egg and season with salt and pepper to taste. Stir well until all ingredients are well combined. Divide the rice mixture into 16 small equal portions and set aside.
Beat the 3 eggs into a ball, place the flour into a large plate and the bread crumbs into another.
Take a rice portion and place a mozzarella cube in the middle. Use your palms to shape it into a ball. Repeat with the remaining rice.
Take a rice ball and roll it into the flour. Dip it into the beaten eggs, then roll it into the bread crumbs. Set aside and repeat with the remaining rice balls.
Pour 3 tablespoons of olive oil in a frying pan over medium high heat, bring to a heat and fry the rice balls until golden brown. Remove and place on paper towels.
Add the grana padano, butter, egg and season with salt and pepper to taste. Stir well until all ingredients are well combined. Divide the rice mixture into 16 small equal portions and set aside.
Beat the 3 eggs into a ball, place the flour into a large plate and the bread crumbs into another.
Take a rice portion and place a mozzarella cube in the middle. Use your palms to shape it into a ball. Repeat with the remaining rice.
Take a rice ball and roll it into the flour. Dip it into the beaten eggs, then roll it into the bread crumbs. Set aside and repeat with the remaining rice balls.
Pour 3 tablespoons of olive oil in a frying pan over medium high heat, bring to a heat and fry the rice balls until golden brown. Remove and place on paper towels.
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