My favourite Rice Appetizers - Arancini 2 types Lemon & Tomato l ThinkOFood

These appetizers take some time but you will definitely surprise your guests when they will come for the next party. You can use leftover rice risotto and make the beautiful arancini. Find the recipe in the description below 👇👇

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👉 For 4 Guests

➡️ Ingredients:
Measurements

For the Tomato Arancini

Risotto rice 200 gr
Crushed Tomatoes canned 200 gr
Salt, black pepper To taste
White wine 80 ml
Vegetable stock 300 ml
Parmesan cheese 80 gr
Butter 80 gr
Basil 6 g
Mozzarella cheese 120 gr
White onion 80 gr
Celery 80 gr

For the Cream & Lemon Arancini

Risotto rice 200 gr
Cream 35% 100 ml
White wine 80 ml
Vegetable stock 200 ml
Salt To taste
Parmesan cheese 80 gr
Butter 80 gr
Mozzarella cheese 120 gr
Lemon zest 15 gr
White onion 80 gr
Celery 80 gr

For the Breading

Breadcrumbs 450 gr
Eggs 4 pcs
Flour 200 gr

For the Arrabiata

Tomatoes 200 gr
Chilli peppers 6 gr
Garlic 9 gr
Olive oil 15 ml
Salt, black pepper To taste
Parsley 4 gr


➡️ Method of Cooking:

✅ For the White Lemon arancini

I made this risotto on the channel with the pork tenderloin. You can find the link here
https://www.youtube.com/watch?v=BjQwz1ghqp0
Or just go to the videos on the channel page.

✅ For the Tomato Arancini

Prepare a vegetable stock with celery, onion, carrots, and thyme or rosemary. I am using a bit of vegetable stock to dilute the tomato sauce. This way the taste of the arancini is delicate. Mix the crushed tomatoes with the vegetable stock and bring them to a boil. Chop the celery and the white onion.

When you have all the ingredients and the stock ready for cooking, heat a pot on the stove on 7/9 electric stove power. Add olive oil and then the celery with the onion. Sauté them for a few minutes and then add the rice. Continue stirring and warming the rice. When you touch the rice and it is warm, add salt, black pepper, and white wine. Let the wine evaporate completely.

Then we can start adding the tomato stock that we made. It should be hot but not rapidly boiling. Add about two ladles and stir consistently with a wooden spoon. When all the liquids are soaked into the rice add more tomato stock and repeat the process for about 10-12 minutes.

In the middle of the process add fresh oregano to the rice and continue cooking it. When you are 10 minutes into the cooking process, taste for seasoning and if necessary, add salt or black pepper. Do not add too much salt because the parmesan cheese will give its saltiness too. When you are good with the flavours and the rice almost Al Dante, take it from the heat.

Add butter and keep stirring consistently until all the butter incorporates into the rice. Then add the parmesan cheese and the same process until you come to a thick risotto consistency. The risotto should be a bit thicker than usual because we will need to make balls that will hold their forms.

Transfer the risotto to a tray to chill down meantime you are working on the other balls.

✅ Breading the Arancini & Frying

Prepare three separate bowls with flour, bitten eggs, and breadcrumbs or panko. Cut the semi-soft mozzarella into cubes that will fit into the balls. When the risottos are chilled or at least one of them, start making the balls and adding the mozzarella cubes in the middle of the ball. Then bread them in the following order. First flour then eggs and finally the breadcrumbs or panko.

Heat a pot with oil to medium heat, about 5-6/9 electric stove power. We are looking to heat the risotto inside the balls and at the same time give colour to the breading slowly and not fast. Fry for about 3-4 minutes until golden.

Tip: If the arancinis are getting colour too fast but did not warm up inside, take them out and put them into the oven on 130c or 266f for about 3-4 minutes.

✅ For the Arrabiata

Cut roughly the tomatoes. Crush and chop finely the garlic. Chop the parsley. Heat a pan on the stove and add olive oil. Then add the tomatoes with the garlic and sauté for until the tomatoes are starting to break. Add a bit more olive oil, salt, black pepper, and parsley. Toss for two more times and take the sauce out.

✅ Plating

You have two options. One to plate the arrabiata on the bottom of the plate and then the arancini on top. Or Serve the Arrabiata separately and the guests will choose if to enjoy it with it or without. Remember, not everyone is friendly with spicy sauces.

✅ Enjoy.

➡️ Timeline:
0:00 Introduction
0:22 Ingredients
0:27 Info on the Lemon Arancini
2:03 Preparing the Tomato Risotto
6:09 Making the White Arancini
8:11 Making the Tomato Arancini
8:53 Frying the Arancini
9:22 Making the Spicy Arrabiata
10:38 Serving
#ThinkOFood #thinkofood #risotto #riceballs #italianflavours #tomatoes #lemons #appetizers #snacks #fried #AndreyKravchenko
Acknowledges:
Music: https://www.bensound.com/royalty-free-music

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