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photo: andychef.ru Arancini from risotto with cheese

Arancini from risotto with cheese

I like when one dish is prepared from the remnants of another one. A kind of evolution that helps not to throw away the remaining dish. Moreover, if the second dish is not less tasty than the first. To such recipes aranchini can be attributed. Aranchini (Italian arancini – "small oranges") – a dish of Sicilian cuisine. It is fried or in some cases baked rice balls of a diameter of 8-10 cm, usually stuffed with meat, sometimes together with mozzarella, tomato sauce and green peas. Before cooking, as a rule, they are fall off in breadcrumbs. They can have both a round and conical shape. You know, I did not really like dishes prepared in oil before. But it turned out, I just did not know how to cook them properly. What is the first thing that arises in the head with the phrase "fry in oil"? Immediately you think that it will be fat. Forget it! The whole secret is – well dry in a paper towel and fry fast. But about this is below. Aranchini is a very good dish. And I liked that it is good when hot, and also after a couple of hours. These balls can be done in advance and you can take them to a picnic, to a sports game, to go camping or to a beach party. I assure you, the guests will be satisfied. The balls are crispy from the outside, nourishing, thanks to the risotto, inside soft and stretching cheese. Oh, this is bliss!

Steps

  • 1. Above I said that arancini is made with rice (better use a starch-rich one, which is well stuck together). But with the risotto will be tastier and more saturated. I have a mushroom one left, and it is a great companion for cheese, but any risotto, perhaps, is also suitable. Effectively will black one (with cuttlefish ink) look.
  • 2. Cut the mozzarella into cubes with a side of 1 cm. Note that we take the cheese in usual bars, the white balls – are another mozzarella.
  • 3. Lightly whisk egg in a bowl.
  • 4. Now take a small amount of risotto and flatten a thin cake on your palm. In the center, put a mozzarella cube and wrap it all, forming a ball. Make it bolder, the risotto is pretty sticky and well held together.

  • 5. Put finished balls on the board.
  • 6. When everything is ready, put the saucepan with oil on the fire. I take the usual sunflower refined oil, maybe you have a special for deep-frying. Pour the oil so that it covers a little more than half the ball. There is no point in pouring more oil, it is not economical.
  • 7. When the oil is ready (start to hiss, if you drip water), dip the balls into the egg, so that it covers the whole ball, and then into the breadcrumbs. There are such packages with shrimps for tempura shrimp, they are airier, I used them. As soon as the ball is rolled in breadcrumbs – immediately dip it into the oil. During the process, turn the ball over with a noise so that it is evenly fried.
  • 8. An important point – someone is waiting only for a light crust, others like a good roast until brown. Choose yourself or do half.

  • 9. Lay the fried balls out on a plate covered with paper napkins. To get it completely not fat – I wrap each ball tightly with a napkin. So all the fat will quickly absorb into the paper, but keep it no more than a couple of minutes, otherwise it will begin to grow and become wet. The whole crunch is gone.
  • 10. Friends, how delicious it is! While I was cooking, I ate 3 pieces, hardly waiting for the aranchini to cool down. I deliberately postponed part to check what they will be like later.
  • 11. Delicious! If you have been reading the blog for a long time, then you know that I am the biggest risotto fan in the world, then it is pizza on the second place (which I love for trailing cheese). Aranchini is an alliance of, perhaps, the best ingredients: a crusty crust, a nourishing risotto and a stretch of cheese.
  • 12. If you still cannot eat them immediately, serve with thick sauces: tomato, barbecue, mustard. Wrap three or four in a paper bag and give your husbands to work or fishing. On a trip to the countryside house, this will be an excellent "snack", in a large company – a good snack.


Appetizers

Ingredients

  • Risotto
    400 g
  • Mozzarella cheese
    50 g
  • Egg
    1 pcs
  • Rusk flour
    50 g
  • Vegetable oil
    300 ml

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