Cooking is not so hard, put on the radio, take your time and read the recipe and I am sure you will do fine! Try it out with these delicious arancini. Arancini are a typical Sicilian dish, normally filled with mozzarella cheese and a tomato sauce but it is a good dish to try out different versions for example with this truffle and parmesan cheese.

45 minutes
Average
0 – 5 euro pp

Ingredients for 2 pers.:

  • 300 g risotto rice
  • 1 onion
  • 150 ml white wine
  • 900 ml mushroom stock
  • 4 tsp truffle salsa
  • 50 g parmesan
  • 1 lemon
  • pepper
  • verse parsley
  • 2 tablespoons flour
  • 2 eggs
  • 4 tablespoons breadcrumbs

How to prepare it:

To start, prepare 900 ml of mushroom stock and a reasonably large cooking pan with a thick bottom on your stove. Now chop your outing small and pour and generous drizzle of olive oil into your pan. Weigh the risotto on the right quantity.  Grate the cheese and grate the zest of the lemon.

Put your pan of olive oil on the heat and once the olive oil is hot, add the onion. Sauté the onion for 2 minutes in the olive oil, then add the rice grains.

Stir the rice well so that all the rice grains shine from the oil. Let them take a minute to absorb the oil. Then pour in the white wine, it will evaporate immediately. Keep stirring well all the time. When all the wine has evaporated or been absorbed by the rice, you can slowly start adding some broth. Do this in different phases, not everything at once but also not too little so you have to refill every minute. I think about 100-200 ml at a time is a nice amount. Keep stirring in the meantime.

Now finely chop the parsley.

The risotto is ready when the moisture is absorbed in such a way that a creamy rice substance has arisen without the hard core. Of course you will notice this immediately when you taste and there are no more hard bits in the rice but you can also see it by the color of the rice, the rice is very white and is becoming a bit softer in color. Once all the white bits are gone, the rice is good.

Add the parsley, truffle salsa and parmesan and stir well.

Remove the risotto from the heat. Allow the risotto to cool a little.

Spoon a large scoop of risotto into the palm of your hand. Make a nice ball of this. Repeat until you have enough balls.

Now set up three deeper plates.

Plate 1: put the tablespoons of flour in, divide well over the bottom

Plate 2: Break the eggs above this plate, beat the eggs with a fork.

Plate 3: Put the breadcrumbs in here.

Now pass the risotto balls first through the flour, then through the eggs and finally through the breadcrumbs. Repeat for all balls.

Now either turn on your deep fryer (preferably with olive oil or sunflower oil) or if you do not have a deep-fat fryer, use a wok with olive oil. Let the oil get hot and I mean hot! You can test the heat by frying a leaf of parsley in the oil, if there are lots of air bubbles around the leaf, the oil is hot enough.

Fry the risotto balls for 5-8 minutes depending on the size. You can serve the balls immediately with your fried parsley leaf.