Sicilian appetizer arancini – these are small golden balls from deep-fried rice stuffed. To taste arancini more interesting, cook them not from plain boiled rice, but from fragrant risotto. In Italy, some housewives even cook Arancini only from the remnants of yesterday’s risotto. Shape out cold risotto balls, rolling inside a piece of chicken sausages, roll in breading and fry in butter until balls covered with a delicious crisp. Before each new batch measure the oil temperature with a deep-frying thermometer so that the arancini fried evenly and did not crack. Jada arranges a cocktail a party where she can thank her friends in a close circle. Instead of making large portions, Jada makes smaller version of this dish and serves as a small snack. So favorite the dish looks even more elegant and festive, and guests do not have to sit at a table, for example, sit in comfortable chairs and беседовать. 
Time: 3 час. Difficulty: Easy Quantity: 28 balls. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Risotto
- 1.5 tbsp. frozen corn
- 1 tbsp. grated parmesan
- 2 tbsp. l olive oil
- 2 tbsp. l (30 gr.) Butter, room temperature
- 2 shallots, chopped
- 1 clove garlic, minced
- 0.5 tsp salt
- 1 tbsp. rice arborio
- 1 tbsp. white wine
- 2 and 1/4 Art. lightly salted chicken stock
- 3/4 tsp chopped rosemary
Arancini
- 0.5 tbsp. flour
- 0.5 tsp salt
- 2 eggs, room temperature
- 1 tbsp. panko breadcrumbs
- 0.5 tbsp. cornmeal
- 1 chicken sausage with apple slices, cooked and diced into 28 cubes
- Vegetable oil, for deep fat
- 1 can of marinara sauce, heated, for serving (each wish)
Recipes with similar ingredients: Arborio rice, corn, shallots, Parmesan cheese, white wine, marinara sauce, kupat (sausages for frying), panko breadcrumbs, rosemary
Recipe preparation:
- Risotto: chop the corn in a food processor and Parmesan until a homogeneous paste. Heat on moderately cauldron with a volume of 3.5 liters. Add olive and creamy oil and melt. Put shallots and garlic; stir fry with a wooden spoon, until soft and aromatic, 2 minutes. Salt and stir in rice, cook for 1 minute. Pour in the wine and reduce moderate fire; cook while stirring until the wine is almost completely not absorbed. Then stir in chicken stock and rosemary; cook stirring often until the rice is soft but not mushy, 15-20 minutes. Stir in the corn puree. Note For more instant mashed corn can be replaced with creamy corn. Just mix parmesan in creamy corn and add in the risotto.
- Place the risotto on a baking sheet covered with parchment paper. Cool to room temperature, then cover with polyethylene film and refrigerate.
- Arancini: prepare a breading area with three shallow bowls. In one bowl, mix the flour with salt. In another beat the eggs in a bowl. And in the third bowl, mix panko and corn flour. Then a spoon for ice cream with a volume of 1 tbsp. l pick risotto and take the ball in your hand. Press a piece of chicken sausage in the center ball, and then roll the ball to hide the meat inside. Roll ball in flour, then dip in the egg and finally roll in bread crumbs, completely covering them with a ball. Put it on baking tray and continue to form in the same way the rest of the risotto arancini.
- Pour 5 cm of vegetable oil into a medium-sized pot. Heat it over moderate heat to 175 ° C for thermometer for deep fat. Fry aranchini in batches of 5-6 pieces, dipping balls into oil on a slotted spoon. Fry until golden brown 3-4 minutes. Put the prepared arancini on a baking sheet paper towels.
- Serve aranchini warm and dip in sauce if desired marinara. Another snack option for a cocktail party – Crostini with baked brussels sprouts.
