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🍽️ Arancini

401 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 900 ml
• shallots 2 pcs.
• butter 4 tbsp
• risotto rice 300 g
• dry white wine 100 ml
• salt pinch
• pepper, black ground pinch
• parmesan 100 g
• mozzarella 1 pcs.
• salami sliced meat 50 g
• wheat flour, Type 405 2 tbsp
• eggs 2 pcs.
• breadcrumbs 100 g
• frying oil 1 L

Instructions

1. 1. In a pot, bring vegetable broth to a boil and keep warm. Halve, peel, and finely dice the shallots. In another pot, heat 1 tbsp butter and sweat the shallots, stirring, for about 2 minutes until translucent. Add the rice and toast for approx. 1–2 minutes.
2. 2. Deglaze with wine and let it reduce almost completely. Add 1–2 ladles of broth, season with a little salt, and cook the risotto, stirring constantly, for approx. 20 minutes until al dente. Keep adding broth so the risotto is always lightly covered with liquid.
3. 3. Set aside 1 tbsp parmesan. Mix the remaining parmesan with the remaining butter into the rice, season well, and let cool.
4. 4. Drain the mozzarella and cut into cubes. Finely chop the salami. Mix flour with a pinch of salt and pepper on a plate. In another deep plate, lightly beat the eggs and add 1 tbsp parmesan. Place breadcrumbs on a third plate.
5. 5. Take a portion of rice with damp hands and press it flat. Place some mozzarella and salami on top and shape the rice into a ball around it. Repeat this process for all arancini.
6. 6. Heat oil in a pot on high heat until bubbles form around a wooden spoon handle held in it. Lightly coat the arancini in flour, dip them in the beaten egg, and roll them in breadcrumbs all around. Repeat the process.
7. 7. Fry the arancini in hot oil for 3–4 minutes until golden brown. Let them drain well on kitchen paper. Enjoy your meal! Tip: The preparation works best if you use risotto from the day before!

Nutrition per serving

• kcal: 401
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 43 g