Arancini – risotto balls with ricotta II. recipe
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Add together
16 servings 2 tbsp olive oil 20 g of manna slo 1 onion 1 clove of garlic 250 g of round grain rice 150 ml of dry white wine 1 l poultry stock 2 pieces of tomatoes 50 g of grated Parmesan 150 g ricotta 2 tablespoons of basil pesto 1 pc. 1 pinch of sea salt 1 pinch of ground pepper
Recipe preparation steps
1 Heat the oil in a frying pan with salt. Add the chopped onion and fry until golden. Add the chopped garlic and fry for a minute. Stir in the rice and pour in the wine after a minute. When it has evaporated, pour in half of the hot broth.
TIP: Steamed rice is always loose and white
2 Cook on a low heat, stirring constantly, until it has absorbed most of the liquid. Pour in the remaining stock and continue cooking and stirring. When the rice is soft, after about 20 minutes, set the risotto aside and stir in the diced tomatoes, grated Parmesan, ricotta, pesto and lemon zest. Season to taste with salt and pepper and leave to cool completely.
TIP: Which herbs to use during cooking and which to use before serving
3 Form the rice into 12 balls, larger than a ping pong ball.
