Magimix PRO 500 - Manual (Page 23)

21
Vegetables
Arancini, or risotto croquettes
Italian
Serves 4
175g Arborio rice for risotto
(if unavailable, unrinsed
short-grain rice)
1 onion, peeled and chopped
1 egg
75ml white wine
1 chicken or vegetable stock cube
125g mozzarella, drained, dried
and diced
50g grated parmesan
20g butter
1 tbsp olive oil
Salt and pepper
Oil for frying
Batter
1 egg
50g + 20g flour
50g breadcrumbs
Salt and pepper
Preparation: 30min.
Cooking: 20min. + 7min. per batch
Cook the chopped onion in a deep frying pan with 10g
of butter and the olive oil until it becomes translucent.
Add the rice and stir until it, too, becomes translucent.
Pour in the wine and cook over a low heat until it is
absorbed by the rice. Dissolve the stock cube in 400ml
of hot water, then add this liquid to the rice, a third at a
time, until all the liquid is absorbed.
Remove from the heat and add 10g of butter and 25g
of parmesan to the rice. Cover and leave until the rice
is lukewarm. Beat the egg, then mix thoroughly with
the mozzarella and the remaining 25g of parmesan,
together with a little salt and some pepper. Spread the
lukewarm rice out on a flat dish and leave to cool.
Lay a sheet of aluminium foil over your work surface
and dust with 20g of flour. With damp hands, make
8 balls of rice, each the size of a mandarin orange.
Hollow out the centre and fill with the egg + mozzarella
mixture using a teaspoon. Reshape the balls, pushing
the edges together to seal in the stuffing. As soon as
each one is finished, place it on the floured surface,
leaving plenty of space between each one.
Tip the breadcrumbs into a small bowl. In another bowl,
beat the egg with salt and pepper and a tablespoon of
water. Put the remaining 50g of flour in a third bowl.
Roll the croquettes in the flour, then the eggs and finally
the breadcrumbs. Heat the Deep Fryer to 180° C. Cook
in small batches until golden brown for about 7 minutes,
turning them over halfway through. Drain them in the
basket, then on kitchen paper. Keep warm while frying
the remaining batch(es).
Serve hot.