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Recipe of: © Monsieur Cuisine

Arancini

MC connect
8 arancini
Average difficulty
Ready in: 10:04 h
Preparation time: 30 min.
Created on: 29.11.2018
  • 1 g saffron
  • 1 l hot vegetable stock
  • 50 g Parmesan (30% fat)
  • 2 shallots (50 g)
  • 2 garlic cloves
  • 75 g butter
  • 25 ml olive oil
  • 230 g risotto rice (cooking time: 20 minutes)
  • 125 g mozzarella (45% fat)
  • 100 g diced ham
  • 80 g plain flour (type 405)
  • 2 eggs (medium)
  • 100 g breadcrumbs
  • 1.3 l sunflower oil for deep-frying

Nutrients

Per arancino:

  • calorific value
    1604 kj / 383 kcal
  • protein: 15 g
  • carbohydrates: 29 g
  • fat: 19 g
Instruction
Preparation time
30 min.
Ready in
10:04 h
  1. Dissolve the saffron in the hot stock. Cut the Parmesan into rough pieces and, with the measuring beaker in place, chop finely in the blender jug for 10 seconds/speed setting 10. Decant into a bowl and briefly rinse out the blender jug.
  2. Peel the shallots and garlic and quarter the shallots. Put both ingredients into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.
  3. Add 25 g butter and the olive oil and, the measuring beaker not inserted, stew with the roast button/3 minutes. Add the risotto rice and, the measuring beaker not inserted, sweat with the roast button/5 minutes/100 °C. Add 250 ml hot stock and, the measuring beaker not inserted, reduce with the roast button/3 minutes.
  4. Then add the remaining stock and simmer everything with the reverse button/18 minutes/speed setting 1/95 °C.
  5. Put the cooking pot on the lid as a splash guard. Once the time has elapsed, add the Parmesan and the remaining butter and mix in for 10 seconds/speed setting 4.
  6. Line a baking sheet with greaseproof paper and spread the rice over it. Allow to cool completely, decant into a bowl and put in the refrigerator, preferably overnight.
  7. Divide the rice mixture into 8 portions. Drain the mozzarella and cut into 8 slices. Divide the ham into 8 portions as well. Roll each portion of rice into a ball and press the mozzarella and the ham into the middle.
  8. With slightly damp hands, form into typical arancini shapes. Then coat the arancini in flour, then in beaten egg and finally in breadcrumbs.
  9. Put the sunflower oil in a high-sided pan and heat it up. To test whether it is hot enough, insert the handle of a wooden spoon. If little bubbles rise up, it is at just the right temperature.
  10. Deep-fry the arancini in portions for 4–5 minutes until they are golden. Drain on kitchen paper. They can be enjoyed hot or cold.

Finished!

Bon appétit with Monsieur Cuisine