Tag: Arancini

Pistachio rice arancini – Italian cuisine reinvented by Gordon Ramsay

Brown the chopped onion with the butter in a non-stick pan.
Add the rice and let it toast, then add the hot broth little by little and cook.

In the meantime, prepare a pistachio pesto: set aside 25 g of pistachios which you will crush into grains and blend the rest (50 g) with a drizzle of oil until you obtain a paste.

Finally, season with the pistachio pesto, the chopped nuts and the parmesan, mix well, add salt and leave to cool.

Cut scamorza and mortadella into cubes.

Take 1-2 tablespoons of rice at a time, place a few cubes of scamorza and mortadella in the center and close, creating a sphere.

Beat the eggs with milk and a pinch of salt and dip the arancini, one at a time, first in the eggs and then in the breadcrumbs.

Finally, fry them, a few at a time, in plenty of hot seed oil, turning them to brown them evenly.
Once golden brown, drain them with a slotted spoon on kitchen paper.

Your pistachio arancini are ready, serve them hot or at least warm.

Rice Arancini Recipe – Italian Cuisine – Italian Cuisine

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Recipe Mini rice arancini with prawns and green beans – Italian Cuisine

To keep the arancini more compact, pass them in egg and breadcrumbs twice: this operation will also help to give the typical slightly pear shape as well as making the covering more robust and crunchy

Ingredients

500 g fresh prawns
500 g breadcrumbs
300 g Carnaroli rice
120 g clean green beans
50 g fresh ginger
50 g butter
50 g Parmigiano Reggiano Dop
30 g dried ginger
3 eggs
1 g celery stalk
1 carrot
1 spring onion
1 onion
dill
lemon
dry white wine
peanut oil
extra virgin olive oil
coarse and fine salt
pepper

Duration: 1 h 45 min

Level: Medium

Doses: 20 pieces

Clean shrimp, keeping the scraps: peel the tails and remove the dark fillet of the intestine. Put them in the fridge.
Collect the scraps of the shrimp and the heads emptied into a saucepan with the onion, carrot and celery, a pinch of coarse salt and 2 liters of water. Cook over low heat for 30 minutes from the boil, finally filtered, obtaining a broth.
Chop fresh ginger and mash it in a sieve to get the juice. Cut the dried one into cubes.
Chop the white of the spring onion and brown it in a saucepan with a drizzle of extra virgin olive oil for 2 minutes, then toast the rice. Deglaze with a splash of white wine and cook with the shrimp broth, adding it little by little until cooked, in about 15 minutes. In the last 6-7 minutes, add the green beans cut into spools.
Switch off, whisk the risotto with the butter and Parmesan, add the shrimp tails cut into small pieces, the ginger juice and the cubes, a drizzle of oil and chopped dill. Season with salt and pepper, spread the risotto on a tray, cover it with plastic wrap and let it cool.
Model it then in arancini as large as an apricot (about 50 g each); pass them in the beaten eggs, then in the breadcrumbs.
Fry them in peanut oil at 175 ° C for 3-4 minutes and drain on kitchen paper to remove excess oil.
Serve completing with grated lemon zest.