Arancine (or arancini) are golden, crispy rice balls, roughly the size of an orange. Traditionally, they are filled with Bolognese sauce, coated in breadcrumbs and deep-fried. This version swaps the classic meat filling for pesto and melted mozzarella for a fragrant and indulgent twist
| انشأ بواسطة | سبينس |
| وقت التحضير | 40 دقائق |
| وقت التبريد | ساعة |
| وقت الطهي | 40 دقائق |
| عدد الأفراد | 6-8 |
| مطبخ | الإيطالي |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 489 |
| دهون | 14g |
| المشبعة | 4g |
| بروتين | 14g |
| الكربوهيدرات | 74g |
| السكريات | 3g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFHeat the olive oil in a saucepan over a medium heat. Add the whole garlic clove and Arborio rice. Toast for 1-2 minutes. Gradually add the warm stock, one ladle at a time, stirring constantly until absorbed. Continue until the rice is al dente (approx. 30 minutes). Remove from the heat and spread on a tray. Cover with cling film and refrigerate for 1 hour.
Prepare a breading station: make the flour paste by mixing the flour, water and salt in a medium-sized bowl; place the breadcrumbs in another bowl.
Using a large ice cream scoop, scoop up some of the risotto mixture then press it in with the palm of your hand. Using your thumb, make a depression in the centre of the risotto mixture, then fill it with 1 teaspoon of pesto and a mozzarella ball. Cover the filling with more risotto and then release the ice cream scoop to form a ball. Roll between your palms to even out the shape. Repeat the process with the filling and risotto.
Coat each ball in the flour paste followed by the breadcrumbs then place on a lined baking tray.
Heat the oil in a deep pan or fryer to 180°C. Fry the arancine in batches until golden and crispy, approx. 3-4 minutes per batch. Drain on paper towels. Alternatively, fry in an air-fryer for 8-10 minutes or until golden.
Serve warm with extra pesto sauce.
