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Arancini

Arancini


i made this coll recipe and it was awesome!!!!! Look down the instructions !!!

Risotto balls stuffed with meat sauce (ragu) and mozzarella.
A fantastic snack comes from italy. Is the name of sicilian orange. There you will find anywhere on the road, in cafes and homes. The gathered when you make the Familia and eat with their hands. We recommend it for a relaxed Saturday night with friends.




For the risotto

* 2 tablespoons olive oil
* 1 small onion, chopped
* 1 clove garlic, finely chopped
* 2 cups arborio rice
* 1 cup white wine
* 1 liter chicken broth
* 1 cup Parmesan cheese
* Salt
* Pepper



For the ragout

* 300 gr. chopped beef
* 1 cup frozen peas
* 1 can pomontoria
* 1 onion, chopped
* 1 / 2 cup wine
* Salt
* Pepper
* 1 ball mozzarella, chopped into cubes


Recipe Instructions

Heat the olive oil you pan over medium heat. Add the onion and garlic and cook until softened but not browned. Add rice, stir well and add the wine and continue stirring until liquid has evaporated. Add the chicken broth ½ cup at a time and continue the process for 20 minutes, until the risotto. Transfer the risotto you bowl, add the parmesan and let it come to room temperature. Then add the beaten eggs. Meanwhile we make the sauce casseroles.

In a skillet saute beef, onion and peas. Once browned add wine, salt and pepper, add the tomato and cook over low heat for 1 hour. The sauce will be left chylomeni and have no fluid. Once we add the mozzarella and wait to cool down a bit. Beat two eggs and add a glass of milk.

In a large dish Spread the bread crumbs. We put in our hands a great quantity of risotto. The mold in the shape of orange. With a spoon, put it in a puddle in the center of the sauce mixture and mozzarella casseroles. Close the hole with rice, dip the ball in the egg, we roll in bread crumbs and fry in corn oil over high heat until browned on all sides. Remove the arantsini with a slotted spoon, place on paper towels and serve at room temperature.

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