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Arancini

Difficulty:Easy

Ingredients

  • ■   16 oz (1 lb) arborio or carnaroli rice
  • ■   chicken or vegetable stock
  • ■   salt
  • ■   4 oz Pepper

Description

Ingredients for risotto: 4-5 tbsp unsalted butter 1 1/2 cups arborio or carnaroli rice 1/2 cup dry white vermouth or wine 5 cups chicken or vegetable stock (check out our gourmet stocks) salt and pepper Heat the butter and add the rice. Cook for about 2 minutes. Pour in the wine and cook for another 1 minute. Then add a ladle of warmed stock and stir the rice. When the liquid evaporates add another ladle of stock. Continue this process for about 20 minutes or until the rice is cooked. Set it aside to cool. Ingredients for Arancini: Risotto 3 eggs 3 tbsp chopped parsley 2/3 cup mozarella diced. chopped prosciutto 2/3 cup all-purpose flour 1 1/2 cups dried breadcrumbs. Salt and pepper Beat 2 of the eggs and gradually mix with the risotto. Add the parsley as well. Using wet hands, form balls from the mixture about the size of a large egg. Poke a hole in the center of each ball and fill with mozzarella and prosciutto. Carefully seal the hole with the risotto. Place on a cookie sheet. Repeat until all the risotto is in the form of balls. In a large saucepan, heat up 3 inches of oil. Spread the flour on a plate and season with salt & pepper. beat the remaining egg in a bowl. Spread the bread crumb on another plate. Rolle ach risotto ball in the seasoned flour, carefully coat with the egg and then roll in the bread crumbs. Deep fry 3-4 balls ata time for about 2-3 minutes until crisp and golden brown. Transfer to paper towels. Serve immediatelt while the cheese is soft and melted.

  • 1. Heat the butter and add the rice.
  • 2. Cook for about 2 minutes.
  • 3. Pour in the wine and cook for another 1 minute.
  • 4. Then add a ladle of warmed stock and stir the rice.
  • 5. When the liquid evaporates add another ladle of stock.
  • 6. Continue this process for about 20 minutes or until the rice is cooked.
  • 7. Set it aside to cool.
  • 8. Beat 2 of the eggs and gradually mix with the risotto.
  • 9. Add the parsley as well.
  • 10. Using wet hands, form balls from the mixture about the size of a large egg.
  • 11. Poke a hole in the center of each ball and fill with mozzarella and prosciutto.
  • 12. Carefully seal the hole with the risotto.
  • 13. Place on a cookie sheet.

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