Arancini are riceballs from risotto leftovers combined with cheese and then fried. With this recipe you can bake them in the oven.
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Step 1: Equipment:
- Sauce pan
- Baking paper
Step 2: Ingredients:
- 1 cup risotto rice
- 1 cup parmesan, grated
- 1 egg
- 1 cultivated onion
- 2 teaspoons stock
- 1 dry ciabatta, pulverized (or 75 grams of breadcrumbs)
- 100 grams mozzarella
- 1 teaspoon thyme (or anything to season)
- 1 tablespoon olive oil
Step 3: Instructions:
Mix the stock with 1 liter of water and simmer in the saucepan. Saute the oil in the casserole and add the sliced oinion. Sweat for 3 minutes and add the risotto rice. Add a scoop of the simmering stock to the rice and stir constantly until the liquid is absorbed. Repeat until all the stock is absorbed by the rice.
Step 4: Mixing:
Preheat oven to 180°C/350°F. Place the rice in a bowl and let it cool down until its lukewarm. Crack the egg and whisk egg white with the yolk. Mix the rice with the egg, parmesan and thyme.
Step 5: Rolling:
Slice the mozzarella into cubes of 1cm. Use wet hands to take a handful of the risotto. Place a mozzarella cube into the rice and shape into a ball. Then roll the ball in the breadcrumbs on a plate.
Step 6: Baking:
Place the ball on the tray with baking paper. When all balls are prepared, bake in oven for 10 minutes (180°C/350°F). Flip them over and bake them for another 8 minutes.
Step 7: Finished:
Take them out and let them cool down a bit.
Step 8: Serving:
You can eat them right away or serve with tomato sauce.
Enjoy your meal!
Runner Up in the
Cheese Challenge 2016