ARANCINE di riso con MORTADELLA, FORMAGGIO E BESCIAMELLA ricetta facile per ARANCINE DI RISO

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds umami without dairy.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: ricotta cheese

Ricotta provides creaminess at a lower cost.

Add 250 g of rice to a pot with 650 ml of water and a vegetable stock cube.

Set the flame to minimum and cover the pot, cooking until the water is completely absorbed and the rice is cooked.

Add 1 sachet of saffron and 2 small pieces of butter to the rice.

Stir in 40 g of grated parmesan and transfer the rice to a baking dish to cool.

Prepare the béchamel sauce by melting 50 g of butter in a saucepan.

Add 60 g of flour all at once and stir to combine.

Gradually add 500 ml of milk in three parts, stirring continuously until smooth and thickened.

Season the béchamel with salt and optional nutmeg.

Mix in 150 g of mortadella and 150 g of cheese emmental into the béchamel.

Divide the cooled rice into 6 equal parts and wet your hands with water.

Flatten each portion of rice in your hand and insert a spoonful of the filling.

Close the arancino without leaving holes, adding more rice if necessary to seal.

Prepare the breading by mixing 50 g of flour with 100 ml of water.

Dip the rice balls into the flour-water mixture, then coat them in breadcrumbs.

Heat plenty of sunflower seed oil in a deep pot until very hot.

Fry the arancini, turning them until they become golden brown.

Remove the arancini from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens