As you probably know, I love Italian cuisine. Among all the specialties, there is one that drives me crazy… It’s the arancini.
Strangely, I haven’t put my recipe here yet. However, I prepare it very, very often. Each time, it’s a real success. Whether as an aperitif or as a main course, these rice balls are sure to please. They always ask me for more.
The outside is crispy, the inside is soft. And since all that isn’t enough, I love slipping a piece of cheese inside. Hmmm!
The recipe is really very easy to make. It is above all a risotto that is left to cool. We can then shape pretty balls in which we do not forget to slip a piece of cheese. I particularly like to use a raclette type cheese or Saint-Nectaire which are very melting. For the photos, I used small balls of mozzarella. It’s not what I prefer.
Once the balls are made, just bread them and fry them. They hold up well when cooked.
200 g risotto rice (arborio)
600g vegetable stock
30 g bresaola
50 g grated parmesan
Raclette cheese, Saint-Nectaire, mozzarella…
The day before, prepare the risotto.
Fry a chopped shallot in olive oil.
Add the rice and cook for 1 minute while stirring.
To finish: you can flavor risotto in many ways. Instead of bresaola, I really like to use peas from the freezer. Rather than parmesan, you can also use the same cheese that you slip inside…
And, if you have a little risotto left over from the day before, you can do as here.