Recipe "arancini with tomato and basil":
- 2 cups with a slide for the risotto rice (Arborio or Carnaroli)
- 4 cups chicken broth
- 400g mozzarella
- 100g parmesan
- 200 g small cherry tomatoes
- 1 small white onion
- average bunch of basil
- 1/2 cup dry white wine
- 4 tablespoons of "Extra virgin" olive oil
- 6 eggs
- 1/2 cup flour
- 2 cups bread crumbs
- salt, freshly ground black pepper
- Vegetable oil for frying
Number of servings
The complexity of cooking
Meeting with friends, New Year, Cocktail
Step by step recipe for cooking
Onions cut into very small cubes and fry ina large saucepan with a thick bottom in hot olive oil over medium heat until soft, 5 minutes. At the same time in a saucepan, bring the broth to a boil and keep hot. Pour into a saucepan with onion rice and cook, stirring, for 2 minutes more. Add the wine and cook until the wine is absorbed.
Pour in the broth all at once, on high heatbring to a boil, reduce heat to low and simmer, stirring occasionally, until the rice is cooked completely (it should even slightly seethe, not as in risotto). When all the liquid is absorbed, just blow the boiling water, and do not forget to stir. It takes 25-30 minutes. If the broth is salty enough, add salt Fig.
Grate the cheese on a fine grater. When the rice is ready, add the Parmesan and season with pepper and rice mix. Put the rice on a parchment-lined board evenly. Cool.
Cut the mozzarella in small strips, theirshould have about 20 pieces. Remove the basil leaves from the stems. Wet hands blind by arancini as follows: on a wet palm place 1.5-2 tablespoons of rice weight, level, put in the center of the cake basil leaves, strip him of mozzarella and tomato. Displace cake so as to obtain a closed ball. Once moistened hands tightly configure the ball so that the filling was not able to escape. Put the ball on the tray. When all the balls are ready, cover them with foil and store in the refrigerator for 30 minutes. Beads thus prepared can be kept in refrigerator for up to 12 hours.
Pour the oil in the fryer and heat to 150 ° C. In separate bowls Put the flour, bread crumbs and beaten eggs. Roll each arancini first in flour, then in egg and then in bread crumbs (with one hand rolled in dry ingredients, the other - in the egg). When arancini are ready, begin to fry them in deep fat, meals, until golden brown, turning, about 4 minutes. Ready balls spread on paper towels to stack the excess fat. Serve immediately with a green salad.