Minced Full Arancini (Risotto meatballs) Recipe

Ingredients:

For: 4 People

Prep: 40 Min

Cook: 10 Min

Steps:

1. For the outer coating of the aurch, choose plenty of starch (preferably rizotto rice arboerio, etc.) and a small grain rice.
2. Spread the rice on a shallow tray of 2 fingers thick. The rice layer should not be too thin to dry. Close it with a stretch film that will not air and cool in the refrigerator for 30 minutes.
3. Chop the onion cube for the inner mortar. Add the tomato grated and peas and cook together for 15-20 minutes.
4. Add 1 spoon of butter and 1 heaping tablespoon of grater (or old cheddar cheese) and mix well.
5. In order not to disperse the meatballs in oil, the filling mortar must also cool. When the coating and sauce cool thoroughly, remove it from the cabinet. Beat the flour and water thoroughly and make a thin slurry in the consistency of gray.
6. When making the meatballs, take 1 bowl of water to you to avoid sticking to your hand and soak your hands. Take the palms from the rice dough and press it in your palm and press it. Put the middle of the middle and put 1 spoon of minced mortar and chopped tongue cheese. Rotate between your fingers and make cone (original presentation) or ball -shaped meatballs.
7. Place the Aranciler you have prepared side by side and cool in the deep freezer for 15 minutes. First, put these meatballs in the flour slurry and cover them. Then cover it with breadcrumbs and end the shape with your hand. Fry in deep oil until golden color and turn hot and serve hot. Enjoy your meal!
8. Menu Recommendation: Minestrone, Cheese Plates, Green Fresh Beans with Tomatoes Soupe, Lavaş and Humus, Basil Grape
9. Menu Recommendation: Minestrone Soup, Cheese Plate, Green Bean Saute with Tomato, Homs and Lavaş, Grape Pellet

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