Рецепт Recipe For Baked Arancini

by Tandy Sinclair

When I made arancini the first time, Corina mentioned that she had baked hers when she made them. As I moderate my comments, both Kathryn and Mary Frances had not seen Corina’s comment, nor had they seen each others’ asking if these could be baked. I am always up for a challenge, and decided to try and bake arancini stuffed with cheese as part of a meal. On the Friday afternoon before I made these I went shopping with my friend Nadia. We were browsing the aisles for snack food and when I saw the vegetable crisps I decided to buy them to use for this recipe instead of making them. This was a short cut I was willing to take as I know how long it takes to form the arancini. The nice thing with baking them is that you don’t have to stand over a deep fryer and watch them or indeed fry them in batches. I loved the crunchy exterior and the gooey interior and would make these again for sure.

Baked Arancini Stuffed With Cheese

Baked Arancini Stuffed With Cheese

Ingredients:

for the risotto

• 800mls chicken stock
• 250g arboria rice
• 2g salt
• 8 saffron threads
• 30g Parmesan cheese, grated
• for the arancini
• 80g mozzarella cheese (the one you use for pizzas)
• 2 egg whites
• 80g crumbed vegetable crips

Method:

for the risotto

Bring the stock to the boil in a sauce pan

Add the rice, salt and saffron

Bring back to the boil and cook for 15 minutes

Remove from the heat and after 1 minute, beat in the Parmesan

Set aside to cool completely

for the arancini

Preheat the oven to 160° Celsius

Wet your hands and using a serving spoon, scoop some rice into your palm

Shape into a large ball and then press your thumb into the centre to make a hole

Fill the hole with 10g of mozzarella and seal up and shape back into a ball

Wet your hands and repeat until you have used up all the rice - I made 8

Now beat the egg whites and dip one of the balls into the egg whites

Place the rice ball into the crumbed vegetable crisps and coat completely

Lightly compact the crisps with your hand and place the arancini into an oven proof dish

Bake for 20 minutes

2.5

http://tandysinclair.com/baked-arancini/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

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About Tandy Sinclair

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.