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Arancini de risotto

Categoría
Arroces
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 taza de arroz arborio (para risotto)
  • 1/2 taza de vino blanco
  • 1/2 cebolla cortada en cuadritos
  • 1 diente de ajo cortado en cuadritos
  • 4 cucharadas de mantequilla
  • 1 taza de queso parmesano rallado
  • 3 cucharadas de aceite de oliva
  • Sal al gusto
  • 1/2 litro de aceite para freír
  • 4 huevos
  • 1 taza de pan rallado
  • 3 cucharadas de hierbas italianas
  • 3 cucharadas de salsa de tomate fresca
  • Caldo de vegetales (un poco)

Preparación

  1. En una cacerola con aceite de oliva sofreír el ajo y la cebolla hasta marchitar.
  2. Agregar el arroz y mover constantemente con una cuchara de madera; luego, ir agregando el vino blanco poco a poco y continuar moviendo e hidratando con caldo de vegetales.
  3. Cuando el arroz esté al dente, agregar mantequilla y salsa de tomate, y mover por unos minutos.
  4. Probamos y corregimos condimentos con sal y un poco del queso parmesano.
  5. Retiramos del fuego y dejamos enfriar, luego lo formamos en bolitas del mismo tamaño.
  6. Reservamos.
  7. Aparte, hacemos una mezcla con los huevos, el queso parmesano y las hierbas italianas.
  8. En otro envase colocamos el pan rallado.
  9. Pasar las bolitas por la mezcla de huevo y luego pasarla por el pan rallado.
  10. Refrigerar unos minutos y freír en abundante aceite.