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Suggest a better descriptionMethod (Makes 14 balls)
1. Place the stock in a medium saucepan over high heat and bring just to the boil.
Cover and reduce heat to low. Hold at a gentle simmer.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, for 5 minutes or until the onion is soft.
3. Add the rice to the onion mixture and cook, stirring, until the grains appear slightly glassy. Add a ladleful of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed.
4. Continue to add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 15 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Stir in the parmesan.
5. Set aside for 2-3 hours to cool completely. Add egg and stir until well combined.
6. Place the breadcrumbs on a large plate. Place the four in a bowl. Crack the remaining eggs into a separate bowl and use a fork to lightly whisk. Use wet hands to shape 2 tablespoons of the risotto mixture into a bowl. Press your thumbs into the centre of the ball to make an indent. Place a piece of mozzarella into the indent, then mould the risotto mixture around the mozzarella to enclose. Repeat with the remaining risotto mixture and mozzarella to make 14 balls.
7. Roll the risotto balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs, pressing to coat. Place on a large plate. Place in the fridge for 10 minutes to chill.
8. Place on oven tray, use baking paper and bake for 25 minutes, or until golden brown and heated through.
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Serving Size: 1 Serving (835g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 911 | ||
Calories from Fat: 149 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 29.4mg | 9 % | |
Sodium 1824.6mg | 63 % | |
Potassium 1260.1mg | 33 % | |
Total Carbohydrate 145g | 43 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 136g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 911
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