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Arancini Toscani
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Lorenzo Ravioli
@lorenzoravioli- Ingredients
- Recipe
- Arboreal rice300 g
- Chopped Onion1/2 unit(s)
- Glass Dry White Wine1 unit(s)
- Vegetable broth500 ml
- Olive oil2 tablespoon
- Tuscan sausage without skin1 unit(s)
- Mozzarella rectangles for stuffing20 unit(s)
- Beaten eggs2 unit(s)
- Breadcrumbs for breading to taste
- Oil for frying to taste
- Salt and Black Pepper to taste
- Grated Parmesan100 g
- quick risotto Saute onion in oil. When perfuming, add the previously chopped sausage and let it cook. Then add the rice, salt, and flavor with the wine. Let the alcohol evaporate. Once this is done, add ladles of broth until the rice is al dente. Add the parmesan.
- Rolling the Arancini Spread a spoonful of warm risotto on the palm of your hand and place the cheese squares. Close the arancini so that the cheese is completely inside. Dip in beaten egg, not breadcrumbs. Deep-fry in very hot oil. Frying is very fast.
- Serve while still hot so the mozzarella is sizzling.
- Pepper jelly, guava or even a girl's finger pepper sauce will be welcome. Bon appetite!💥
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