Arancini - Streetfood from Sicily (Traditional & Thermomix)
Fingerfood rice International Specialities Thermomix
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Ingrédients:
Préparation:
Bring 700 g water and the vegetable stock to the boil and put aside.
Fry the diced onion in the butter or olive oil until translucent and add the rice. Cook in the butter for about 3 minutes, stirring regularly.
Add the white wine and cook for about another 3 minutes until the wine is more or less absorbed, than add a laddle full of hot vegetable stock at a time, letting it each time be absorbed by the rice before adding more liquid. Stir regularly until all the liquid is absorbed and the Risotto is cooked through (this will take about 20 minutes). Add the grated parmesan and season to taste.
For the Arancini let the Risotto cool completely.
Once the rice is completely cooled, form it to little balls (I use a very small ice cream scoop to get them even sized) and roll in your hands that have been wetted with cold water beforehand so that the rice doesn't stick to it.
Arrange a plate each for the flour, the beaten egg and the breadcrumbs and roll the rice balls in them.
Heat the oil in a small pan to 180 C and deep-fry them in portions for 3 - 4 Minutes
Take them out and let them drain quickly on a piece of kitchen towel.
Serve immediately as is or with the delicious tomato sauce mentioned above.
Tipp: you can also freeze the small rice balls just breaded and simply deep-fry directly from frozen as appetizer for your guests or light lunch for the family. You can equally already freeze the tomato sauce and just warm up before serving.
Bon Appetit!
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