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Arancini balls

Marleen · · 3 min lezen

Arancini balls

Just as delicious as a bitterball, but made from risotto. They are officially called arancini, and these crispy balls with a creamy filling taste wonderful as a snack or as a side dish with a piece of fish or meat. It takes a bit of effort, but the result is stunning!

Ingredients for 15 balls:

1 small onion, peeled and finely chopped

1 clove of garlic, peeled and finely chopped

2 sprigs of thyme, leaves or ½ teaspoon dried leaves

1 sprig of rosemary, leaves finely chopped or ½ teaspoon dried leaves

1 tablespoon vegetable oil

60 ml white wine

250 grams risotto rice

750 ml boiling water, with 1 ½ stock cube of vegetable or mushroom stock dissolved in it

150 grams grated Parmesan

1 tablespoon truffle oil

½ teaspoon ground black peppercorns

2 tablespoons flour on a flat plate

2 egg whites in a bowl

2 tablespoons panko on a flat plate (dried breadcrumbs, available at your local supermarket)

500 ml vegetable oil (e.g. sunflower oil), or a deep fryer.

Preparation:

Sauté onion, garlic, thyme, and rosemary in vegetable oil in a pan where you can later add the rest. Let the onions soften, which takes about 15 minutes.

Then deglaze with the white wine and, once the wine has evaporated a bit, add the rice. Fry the rice for a few minutes and then add the hot stock all at once. Let it simmer gently and stir regularly until the rice has absorbed all the liquid. This takes about 20 minutes. Then add the cheese, pepper, and truffle oil, mix well, and turn off the heat. Spread the risotto out on a wide dish or baking tray and let it cool.

Once the risotto has cooled, shape it into balls, about 15 pieces.

Roll the balls in the flour, then the egg white, and finally the panko.

Set them aside while you heat the oil in a small saucepan with a sturdy bottom, or turn on your deep fryer. Check if the oil is hot by placing a piece of bread in the oil. If it sizzles vigorously and the piece of bread becomes crispy and golden brown within 15 seconds, the oil is hot.

Fry the balls a few at a time in the oil until golden brown and crispy all around. This takes a few minutes.

Serve immediately, or let cool and store covered in the fridge for up to 3 days. Reheat them for 10 minutes in a preheated oven at 200 degrees before serving.

 

Enjoy your meal!

 

 

By: Marleen

Categories: Kitchen secrets

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