Description
Makes about 20 Arancini
Ingredients
- FOR THE RISOTTO
- Risotto rice- 500 gm / 2 1/ 2 cups
- Hot Vegetable/Chicken stock- 2 1/2 cups / 6 cups
- Unsalted butter- 6 tbsp/ 75 gm
- Onion ( finely chopped)- 1 large
- Freshly grated Parmesan cheese- 7-8 tbsp
- FOR THE FRITTERS
- Porcini mushroom ( finely chopped) - 300 gm
- Mozzarella cheese( diced) -150 gm
- Turkey slices- 300 gm
- Grated Pecorino cheese- 100 gm
- Cooked peas- 100 gm / 1 cup
- All purpose flour- 3 tbsp
- Eggs ( beaten)- 5
- White Breadcrumbs- as needed for coating
Instructions
- Take a large saucepan, pour the chicken stock & heat until it starts simmering.
- Allow it to simmer while you cook the risotto.
- Melt half the butter in a large skillet and add the onion. Cook over a very low heat for about 10 minutes until is soft but not browned.
- Stir in risotto rice into onion mixture and toast on all sides. They will become opaque but not colored. Add some hot chicken stock & stir it in until absorbed.
- Again add two bowl-like spoons of hot stock and continue to stirring so that the rice absorbs the liquid.
- Continue adding more stock until the rice is soft and creamy. It will take 20-22 minutes. Adjust the seasonings and salt to your taste.
- Remove the saucepan from the heat and stir in the Parmesan cheese and the remaining butter. Allow to cool.
- Transfer the cold risotto in a large bowl.Heat some olive oil in a small pan. Saute the mushrooms until cooked.
- Add the cooked mushrooms, peas, the grated Pecorino cheese, Mozzarella cheese and the turkey strips to risotto. Mix well.
- Shape the risotto mixture into balls ( the size of tangerines).
- Have the flour, beaten eggs and breadcrumbs ready in separate shallow bowls.
- Roll each ball in flour, then eggs and end with breadcrumbs.
- In a large pan heat oil until a cube of bread browns in about 40 seconds.
- Fry rice fritters in batches ( 7-8 minutes) until golden.
- Allow to drain on kitchen paper.
- Serve immediately.
Notes
Serving suggestions:
Tomato sauce
Equipment:
a medium saucepan, a large bowl, a large skillet
- Category: Healthy snacks
- Cuisine: Italian cuisine
Nutrition
- Serving Size: Per Fritter
- Calories: 260 kcal
- Sodium: 174 mg
- Fat: 12.7 g
- Carbohydrates: 29.5 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 47 mg