I used wooden sticks so my Arancini look like ice creams\u00a0and this idea achieved a great success amongst my guests. They found these Arancini really delicious and funny to eat!<\/p>\n
This recipe will take some time to get prepared, but it’s worth it.<\/p>\n
If you are eager to learn this recipe, get ready and let’s cook my:<\/p>\n
Vegetarian Arancini: Italian Crispy Rice Balls<\/h1>\nIngredients for 12-14 Arancini:<\/h2>\n\n- 250g of Rice for risotto (medium-grain like arborio)<\/li>\n
- 1\/4 White Onion<\/li>\n
- 1 Carrot<\/li>\n
- 1\/2 Celery<\/li>\n
- 50g Peas<\/li>\n
- 1 Jar of Green Olives “Bella di Cerignola”<\/a> or Giant Green Greek Olives in Brine<\/a><\/li>\n
- 30g Butter<\/li>\n
- 1l of Vegetable Stock<\/li>\n
- 40g Shaved Parmesan<\/li>\n
- 1 Egg<\/li>\n
- Breadcrumbs, as needed<\/li>\n
- Salt and Pepper, as needed<\/li>\n
- Oil fro deep frying and Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Wooden sticks, if you want!<\/li>\n<\/ul>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini1.png\")
<\/a><\/p>\nPREPARE THE RICE<\/h3>\n
Cook the peas in boiling water.<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini2.jpg\")
<\/a><\/p>\nIn the meanwhile, prepare the vegetable stock. If you don’t have time to use fresh vegetables, you can just bring\u00a01 litre of water to the boil and then add a stock cube.<\/p>\n
Wash and finely dice the carrot, onion and celery.<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini3.jpg\")
<\/a><\/p>\nPut a pan on a medium heat and add the butter. Then fry the diced vegetables in the butter, until the onions turn a medium-brown colour.<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini4.jpg\")
<\/a><\/p>\nAdd the rice and toast it with the vegetables and the butter for few minutes.<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini5.jpg\")
<\/a><\/p>\nThen, pour one or two spoonfuls of the stock and stir. Let the rice to absorb the stock and add a further couple of spoonfuls. Keep adding the stock to the rice until ready to eat. It will take around 20 minutes.<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini6.jpg\")
<\/a><\/p>\nDice 8-10 Green Greek Olives<\/a> or the same amount of Olives “Bella di Cerignola”<\/a>\u00a0depending on your preference.<\/p>\n![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini7.jpg\")
<\/a><\/p>\nAdd the olives<\/a>, the peas\u00a0and the grated parmesan to the rice and stir all together. Adjust the salt and pepper.<\/p>\n![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini8.jpg\")
<\/a><\/p>\nLet the rice rest and cool down for a while, leaving it in the pan.<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini9.jpg\")
<\/a><\/p>\nSlightly wet your hands and create your rice balls. Squeeze them: the rice balls has to be compact, not to get broken during the frying! If you have some wooden sticks, just stick them in, to simulate an ice cream!<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini10.jpg\")
<\/a><\/p>\nPut your Arancini in the fridge for 3-4 hours.<\/p>\n
LET’S START FRYING!<\/h3>\n
In one plate beat an egg and prepare a second plate with the breadcrumbs. Have your plates of coating lined up one after the other to make the process easier.<\/p>\n
Dip the arancini in the egg, and then in the breadcrumbs. You can repeat this passage twice, to have a thicker and crunchier breading.<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini11.png\")
<\/a><\/p>\n![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini12.png\")
<\/a><\/p>\nPut in a pan 2\/3 of deep frying oil and 1\/3 of Extra Virgin Olive Oil “Il Vero”<\/a>. Mixing the different types of oils, you will obtain a lighter fried breading. Furthermore, the oil mixture won’t burn and smell bad, since the two oils have different burning temperatures. This will ensure a healthier and more pleasant\u00a0a frying process.<\/p>\nMake sure that the oil is at the right temperature: Just pour a bit of egg into the oil, if it starts frying immediately means that the temperature is perfect!<\/p>\n
Fry each side of the arancini for few minutes.<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini13.jpg\")
<\/a><\/p>\nWhen the breadcrumbs acquire a golden colour, remove the arancini from the oil and put them in one sheet of kitchen towel to absorb the exceeding oil.<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini14.jpg\")
<\/a><\/p>\nAll done!! Serve hot and…. BUON APPETITO!<\/p>\n
- \n
- 250g of Rice for risotto (medium-grain like arborio)<\/li>\n
- 1\/4 White Onion<\/li>\n
- 1 Carrot<\/li>\n
- 1\/2 Celery<\/li>\n
- 50g Peas<\/li>\n
- 1 Jar of Green Olives “Bella di Cerignola”<\/a> or Giant Green Greek Olives in Brine<\/a><\/li>\n
- 30g Butter<\/li>\n
- 1l of Vegetable Stock<\/li>\n
- 40g Shaved Parmesan<\/li>\n
- 1 Egg<\/li>\n
- Breadcrumbs, as needed<\/li>\n
- Salt and Pepper, as needed<\/li>\n
- Oil fro deep frying and Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Wooden sticks, if you want!<\/li>\n<\/ul>\n
<\/a><\/p>\nPREPARE THE RICE<\/h3>\n
Cook the peas in boiling water.<\/p>\n
<\/a><\/p>\nIn the meanwhile, prepare the vegetable stock. If you don’t have time to use fresh vegetables, you can just bring\u00a01 litre of water to the boil and then add a stock cube.<\/p>\n
Wash and finely dice the carrot, onion and celery.<\/p>\n
<\/a><\/p>\nPut a pan on a medium heat and add the butter. Then fry the diced vegetables in the butter, until the onions turn a medium-brown colour.<\/p>\n
<\/a><\/p>\nAdd the rice and toast it with the vegetables and the butter for few minutes.<\/p>\n
<\/a><\/p>\nThen, pour one or two spoonfuls of the stock and stir. Let the rice to absorb the stock and add a further couple of spoonfuls. Keep adding the stock to the rice until ready to eat. It will take around 20 minutes.<\/p>\n
<\/a><\/p>\nDice 8-10 Green Greek Olives<\/a> or the same amount of Olives “Bella di Cerignola”<\/a>\u00a0depending on your preference.<\/p>\n
<\/a><\/p>\nAdd the olives<\/a>, the peas\u00a0and the grated parmesan to the rice and stir all together. Adjust the salt and pepper.<\/p>\n
<\/a><\/p>\nLet the rice rest and cool down for a while, leaving it in the pan.<\/p>\n
<\/a><\/p>\nSlightly wet your hands and create your rice balls. Squeeze them: the rice balls has to be compact, not to get broken during the frying! If you have some wooden sticks, just stick them in, to simulate an ice cream!<\/p>\n
<\/a><\/p>\nPut your Arancini in the fridge for 3-4 hours.<\/p>\n
LET’S START FRYING!<\/h3>\n
In one plate beat an egg and prepare a second plate with the breadcrumbs. Have your plates of coating lined up one after the other to make the process easier.<\/p>\n
Dip the arancini in the egg, and then in the breadcrumbs. You can repeat this passage twice, to have a thicker and crunchier breading.<\/p>\n
<\/a><\/p>\n<\/a><\/p>\nPut in a pan 2\/3 of deep frying oil and 1\/3 of Extra Virgin Olive Oil “Il Vero”<\/a>. Mixing the different types of oils, you will obtain a lighter fried breading. Furthermore, the oil mixture won’t burn and smell bad, since the two oils have different burning temperatures. This will ensure a healthier and more pleasant\u00a0a frying process.<\/p>\n
Make sure that the oil is at the right temperature: Just pour a bit of egg into the oil, if it starts frying immediately means that the temperature is perfect!<\/p>\n
Fry each side of the arancini for few minutes.<\/p>\n
<\/a><\/p>\nWhen the breadcrumbs acquire a golden colour, remove the arancini from the oil and put them in one sheet of kitchen towel to absorb the exceeding oil.<\/p>\n
<\/a><\/p>\nAll done!! Serve hot and…. BUON APPETITO!<\/p>\n
![\"\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/05\/Arancini15.png\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"