A popular snack in Sicily in the form of rice balls with filling, Breaded in breadcrumbs and fried in a pan. The name Arancini is translated from Italian as “oranges.” The dish got its name for the outward similarity of the neat orange balls with sicilian oranges – fruit symbol islands. Arancini is made from starchy boiled rice varieties, which is sticky and holds its shape. In Italy for example, they are often made from the remains of risotto. Start the balls Cheese platter, roll in breading and fry. Crispy and delicious arancini are great as a snack on праздничном столе. 
Time: 2 час. 30 min. Difficulty: Easy Quantity: 16 rice balls Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. rice Arborio
- 3 tbsp. lightly salted chicken stock
- 2 tbsp. l pine nuts roasted
- 0.5 tbsp. grated mozzarella cheese (60 gr.)
- 0.5 tbsp. grated fountain cheese (60 gr.)
- 2 tbsp. l chopped fresh parsley
- 2 large eggs
- 0.5 tbsp. grated parmesan
- 1.5 tbsp. breadcrumbs
- Shallow cooking oil
Recipes with similar ingredients: Arborio rice, mozzarella cheese, cheese fontina, parmesan cheese, pine nuts, breadcrumbs, eggs, parsley
Recipe preparation:
- In a medium-sized saucepan, mix the broth and 1/4 tsp. salt and bring to a boil over moderate heat. Pour rice, reduce heat until light and simmer until cooked for about 20 minutes. Lay out rice on a baking sheet covered with parchment paper and completely cool.
- Combine pine nuts, mozzarella, fontina and parsley.
- In a large bowl, beat the eggs, then add the cooled rice, Parmesan and 2/3 Art. breadcrumbs. Form from a mixture of 16 balls with a diameter of 4 cm.
- Pour the remaining breadcrumbs into a shallow bowl. Press the center of each rice ball with your finger, insert into 2 tsp hole mix with mozzarella, then pinch the rice around fillings to seal.
- Roll the balls in breadcrumbs and lay on a baking sheet covered with parchment paper. Cover it freely film and refrigerate for at least 1 hour or overnight (if you leave overnight, before frying, roll in breadcrumbs).
- In a large saucepan over medium heat, heat 1.5 cm. vegetable oil until the deep fat thermometer shows 175 ° C. Fry rice balls several at a time until golden colors on all sides, about 4 minutes. Get out the slotted spoon and transfer to paper towels; salt to taste.
