Have you ever tried cheese arancini? To illustrate, imagine a rice cake! However, instead of incorporating everyday ingredients, this recipe brings together four different types of cheese, arborio rice, and even dry white wine.
More sophisticated and tasty than traditional rice balls, arancini adopt the typical flavors of risotto as the key to its success. So, to surprise your friends with appetizers or simply to revisit the flavors of risotto in a different format, look at the complete recipe.
Cheese arancini recipe
Preparation time: 2 hours
Performance: 25 units
Difficulty level: Easy
Ingredients:
- 3 cups (tea) of water
- 1 chicken bouillon cube
- 1 tablespoon of saffron
- 1 tablespoon butter
- 1 onion chopped
- 1 cup and 1/2 cup (tea) arborio rice
- 1/2 glass of dry white wine
- 1/2 cup grated parmesan
- Salt to taste
- 1 1/2 cups wheat flour for dusting
- 2 eggs beaten for breading
- 1 cup and 1/2 cup (tea) breadcrumbs for dusting
- Fry oil
Filling
- 1 cup grated mozzarella
- 1/3 cup grated provolone
- 1/3 cup (tea) chopped blue cheese
- 1/2 cup (tea) culinary cream cheese
Spicy sauce
- 8 seeded chillies, chopped
- 1 1/2 cups white wine vinegar
- 1/2 cup (tea) tomato paste
- 4 cloves garlic, minced
- 1 onion chopped
- Salt to taste
Preparation method:
- For the sauce, blend all the ingredients in the blender until smooth and refrigerate until ready to serve.
- In a pan, heat the water with the chicken broth and saffron. Keep warm.
- In another pan, heat the butter over medium heat and sauté the onion for 3 minutes or until wilted.
- Add the rice and mix for 3 minutes.
- Add the wine and stir until it evaporates.
- Pour the heated broth, little by little, about 1/2 ladle at a time, stirring constantly until the broth has dried or until the rice is al dente and creamy.
- Add the parmesan, salt and leave to cool.
- Mix the filling ingredients.
- Take portions of risotto with your hands and add 1 tablespoon of filling.
- Form a ball, roll it in the wheat flour, eggs and breadcrumbs.
- Fry, little by little, in boiling oil until golden brown.
- Drain them on absorbent paper and serve with the sauce.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
