Arancini with saffron risotto and a soft Montasio cheese center
Procedure
- 200 g Cold saffron risotto
- 4 slices of Montasio cheese
- 3 egg cubes
- Breadcrumbs
- Peanut oil
- 1 tablespoon Lemon juice
- Spread a spoonful of saffron risotto on one hand while it's still cold, insert a cube of cheese (as pictured) and begin shaping. Method...
- Spread a spoonful of saffron risotto on one hand while it's still cold, insert a cube of cheese (as pictured) and begin shaping. Method...
- Spread a spoonful of saffron risotto on one hand while it's still cold, insert a cube of cheese (as pictured) and begin shaping. Method...
- Spread a spoonful of saffron risotto on one hand while it's still cold, insert a cube of cheese (as pictured) and begin shaping. Method...
- Spread a spoonful of saffron risotto on one hand while it's still cold, insert a cube of cheese (as pictured) and begin shaping. Method...
Spread a spoonful of saffron risotto on one hand while still cold, insert a cube of cheese (as in the photo) and start shaping.
Shape the risotto while keeping your hands wet with cold water to prevent it from sticking to your hands and to give it the classic "pear" shape.
Take the arancini and dip them in the beaten egg and then in the breadcrumbs, making sure to coat them thoroughly and without leaving any holes. Repeat this process twice to double the breading.
Place the peanut oil and a spoonful of lemon in a small saucepan (it will give the fried food a special flavour). When the oil reaches 170°C, add the arancini and fry them until the breading is golden brown.
Drain the fried arancini and let them rest on paper towels to absorb the excess oil. Then serve them while still hot.
