Mushroom Arancini


Good morning .... on a sunny day, we will provide a delicious recipe made with mushrooms. Or Arancini risotto balls are the perfect solution for leftover risotto which tend to change a bit claggy. We made ours from the rest of the mushroom risotto but you can use any flavor. Arancini joy is central crispy exterior and melt; easy and moreish. Although the shape is quite small, but the nutrients contained in them is not lost, and also matchless delicacy.

The following ana digunakana ingredients to make Mushroom Arancini - for 3-4 servings

  • 350g leftover risotto
  • 25g Parmesan cheese, finely grated
  • 50g breadcrumbs
  • 4-6 tbsp olive oil

And for how to make it not difficult, just Put the risotto into a bowl and stir in the Parmesan. Spread the bread crumbs on a flat plate.

Use your hands to roll the risotto into ping-pong sized balls, then roll in breadcrumbs to coat, and wearing a ball tray.Chill risotto cake in the fridge for at least half an hour.

Put a large skillet on high heat and add 2 tablespoons oil. Wait for the oil to get hot before adding some arancini. Fry for about 4 minutes, turning now and then, until golden brown all over.

Drain cooked arancini on a serving plate lined with kitchen paper, then repeat to cook the rest, adding more oil as needed.

Taraaaa ... easy is not it, you do not need a long time and also hassle is enough to make you dizzy. Good luck J

Mushroom Arancini 9 out of 10 based on 10 ratings. 9 user reviews.

Di terbitkan pada :

Monday, June 16, 2014

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