Arancini recipe

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 Arancini recipe

Originally from Sicily, arancini are irresistible balls of breaded and fried rice, stuffed with mozzarella and Bolognese sauce. They get their name from their color and their shape of a small orange. Thanks to the step-by-step instructions in this recipe, you will be able to cook them the Italian way and make your guests' taste buds travel during a festive meal. Andiamo!

Arancini is a culinary specialty of Sicily.

They are generally presented in the form of a breaded and fried rice ball of 8 to 10 centimeters in diameter, stuffed with rag├╣ and peas. Traditionally, arancini are made with leftover rice from the previous day's risotto.

                                             Arancini mozzarella, bresaola et champignons

 Arancini are great! 

It takes a little bit of preparation but it's really worth it. 

There are several schools of thought when it comes to preparation and having tried several I find that the best ones are the ones made from risotto. They are soft on the inside and terribly crunchy on the outside thanks to the double breading*.

Vegetarian food lovers will appreciate these Italian croquettes, obviously without bresaola. 

Any risotto recipe will do. 

For the risotto

1 small shallot - 200 g frozen mushrooms - 1 knob of butter - 400 ml dry white wine** - 600 ml water** - 1 Gold Cube or 1 vegetable stock cube - 60 g carrots cut into brunoise - 1 drizzle of olive oil - 200 g carnaroli rice - salt - pepper - 150 g diced bresaola*** - 5 tablespoons of Parmesan cheese. 1 or 2 balls of mozzarella.

For the breading

3 eggs - flour - breadcrumbs. 

The Magic Formula : (for about 20 pieces).

1-In a saucepan, brown the mushrooms in butter until they are thawed and no longer watery, then set them aside in a bowl.

2-Wipe out the pan and fry the minced shallot in olive oil.

3-When it is translucent, put it with the mushrooms.

4-In another pan, heat the water, white wine, and the chosen cube. 

5-In the same pan, fry the rice again, still in olive oil, and stir it with a wooden spoon so that all the rice grains are seared. 

6-When the rice is pearly, add the chopped carrot, the mushroom, and shallot mixture, and moisten with the hot liquid, which should be flush with the rice. 

7-Simmer over low heat, stirring constantly; as soon as there is no more liquid, add more until the rice is flush with the liquid; proceed in this way until the rice is cooked; the broth should still be hot. If necessary, reheat it. 

8-Season with salt and pepper. 

9-When the rice is cooked, add the diced bresaola and stir to distribute it evenly. 

10-Stir in the parmesan cheese. 

11-Let everything cools down. 

12-When the risotto is cold. 

13-Form balls and incorporate a piece of mozzarella inside, making sure it is well covered to prevent it from escaping during cooking. 

14-Roll each ball in flour, then in beaten egg and breadcrumbs; repeat in beaten egg and breadcrumbs (double breading)

15-Fry them in hot oil and eat them immediately. 

Witch's Secrets : 

✔️It's not mandatory to bread twice, but it's much better; after passing the arancini without the flour, you roll them in beaten egg and then in breadcrumbs and then again in egg and breadcrumbs. 

✔️These measures depend on the variety of rice used. 

✔️Bresaola is dried beef meat that could be similar to the meat of the Grisons; except that of Italian origin, the bresaola is much less dry than the meat of the Grisons, tastier too. 

✔️It can be replaced by raw ham, smoked or not, white ham, even lardons; but if you use lardons, you have to brown them at the same time as the shallots. 

✔️the quantity used will depend on the size of the arancini.  

✔️if you don't want to cook all the arancini, you can freeze them at this stage of the preparation; just let them defrost slowly in the refrigerator before putting them in the fryer. 

✔️you can decorate the breadcrumbs with herbs and spices for a more typical breading.

 Enjoy it...Bon appetit

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