Arancini with almonds
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Leftover risotto from the night before can be used to make this delicious Sicilian appetizer. Arancini means "little oranges" in Italian, so they should be similar in shape and color. Risotto is mixed with chopped almonds, and the resulting mixture is formed into balls with a cube of mozzarella inside. The balls are then rolled in breadcrumbs and deep-fried until golden and crispy on the outside, and the mozzarella inside is melted and gooey. Arancini are loved for this combination of contrasting textures. Dip them in tomato marinara sauce and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup almond needles
- 2 cups chilled leftover risotto
- 1/4 cup loosely packed fresh parsley leaves, chopped
- 1 large egg
- 12 mozzarella cubes, 1 cm each (about 60 g)
- 1 cup panko breadcrumbs
- Extra-virgin olive oil, for deep-frying
- 2 cups of warmed store-bought marinara sauce
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the almonds on a baking sheet and toast until golden brown, 7-10 minutes. Keep an eye on the almonds constantly, as they can burn quickly. Cool and chop.
- In a large bowl, combine the risotto, toasted almonds, parsley, and egg. Scoop about 2 tablespoons of the mixture and roll it around each cheese cube to make 12 balls. Roll them in breadcrumbs, coating evenly, then place in the freezer until the balls are set, about 10 minutes.
- In a large, deep skillet, heat 1/2 inch of olive oil over medium heat until it reaches 175°C (350°F) on a deep-fry thermometer (you can also test by dropping a few pieces of risotto into the oil; the oil should sizzle). Fry the rice balls, a few at a time, turning occasionally, until golden brown on all sides, about 6 minutes.
- Using a slotted spoon, transfer the arancini to a paper towel-lined plate to drain any excess oil. Serve warm with marinara sauce for dipping.
Author of the recipe - Larisa Alvarez is a video director specializing in information processing and culinary branding.
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