Arancini rice balls
calories: high
category: starter
cost: medium
difficulty: medium
preparation time: 120
Ingredients
Rice 250 gr.
Butter 40 gr.
Parmesan cheese 40 gr.
Eggs 2
Onion ˝ Flour as required
Bread crumbs as required
Broth as required
Extra virgin olive oil as required
Nutmeg to taste
Salt and pepper to taste
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Wine Tips
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Butter 40 gr.
Parmesan cheese 40 gr.
Eggs 2
Onion ˝ Flour as required
Bread crumbs as required
Broth as required
Extra virgin olive oil as required
Nutmeg to taste
Salt and pepper to taste
See our
Wine Tips
for your meals
Preparation Prepare a risotto as follows. Put some butter in a pan and add the onion. Let it fry for a few minutes and then add the rice. Toast for 3 minutes stirring, add some broth and let it cook. Take it off the fire when it is cooked al dente. Add the Parmesan cheese, the nutmeg, arrange the rice on a clean cloth and let it cool.
Soak the mushrooms in warm water. Boil the peas and dice the Fontina cheese. Put the remaining butter in a casserole, add the squeezed mushrooms, salt and cook, adding some broth if required. Add the boiled peas, cook for another minute and take it off the fire. Let it cool down, add the Fontina cheese and stir. Add salt according to your taste.
Make some balls with the rice and put a spoonful of filling into the middle of the rice balls. Press the balls firmly, then roll them in the beaten eggs and then in the breadcrumbs. Fry in abundant oil and let them drain on absorbent kitchen paper. Serve in dishes decorated with paper doilies and some leaves of salad. The Chef's tips You should use a great quantity of seed oil to fry. If the oil is abundant, the toxins produced by the high temperature of frying settle down at the bottom of the pan and the food is safer.We recimmend you drink Erba luce di Caluso with your rice balls. Curiosity The name Arancini comes from the traditional popolar cuisine, where the food left over after a meal is re-used in fanciful and tasty recipes.
Soak the mushrooms in warm water. Boil the peas and dice the Fontina cheese. Put the remaining butter in a casserole, add the squeezed mushrooms, salt and cook, adding some broth if required. Add the boiled peas, cook for another minute and take it off the fire. Let it cool down, add the Fontina cheese and stir. Add salt according to your taste.
Make some balls with the rice and put a spoonful of filling into the middle of the rice balls. Press the balls firmly, then roll them in the beaten eggs and then in the breadcrumbs. Fry in abundant oil and let them drain on absorbent kitchen paper. Serve in dishes decorated with paper doilies and some leaves of salad.
