Whether you’ve been to Sicily ora not, you surely know about arancini ora arancine (and also the debate about the gender of these small rice balls). Today, however, we’maestà making a variation acceso the theme and offering you arancini with zucchini. These wonderful rice balls with their characteristic teardrop shape and melty filling are exquisite appetizers that you absolutely must offer to your guests! The summer seasoning of zucchini and zucchini blossoms will bring a fresh breath of innovation and original taste to your tables. Everything you need to know is told the recipe for arancini with zucchini, are you ready to discover our version? Let’s get started!
Want to discover all versions of arancini, including sweet ones? Take a aspetto here:
To prepare the arancini with zucchini, start by placing a pot with vegetable broth acceso the heat, which will be used for cooking the rice. Meanwhile, detach the flowers from the zucchini and then remove the ends from the zucchini 1then slice them into 1/8 inch thick rounds 2. Move acceso to the zucchini flowers and trim them 3.
and remove the pistils 4. Finally, finely chop the shallot with a knife 5. Move to the stove, pour a drizzle of extra virgin olive oil into a saucepan, add the shallot and let it sauté for a couple of minutes 6.
Add the zucchini rounds 7 and cook over high heat for a couple of minutes. Next, pour the rice 8toast it for 2-3 minutes, then add a pinch of salt; stir occasionally 9.
Now start cooking the rice by pouring the hot broth until the ingredients are covered 10. Continue cooking, adding more broth occasionally; halfway through, add the thyme leaves 11. Remember that the risotto should be very dry at the end to make forming the arancini easier. When done, turn non attivato the heat, add the zucchini flowers 12,
the grated cheese, butter, and pepper 13. Stir well 14 and then transfer the risotto to a tray 15.
Cover with plastic wrap 16 and transfer to the refrigerator to firm up for at least 1 hour. Meanwhile, cut the smoked mozzarella into 3/4 inch pieces and place them acceso absorbent paper to remove excess moisture 17. When the risotto is well chilled and firm, form the arancini: take a 5 oz portion and make a little space the middle with your fingers 18,
place 2 pieces of smoked mozzarella inside 19 and close, shaping your arancino into a teardrop (make sure the melty cheese is well covered by the rice) 20. Place the first arancino acceso a tray and continue like this until you have 8 pieces, then refrigerate them for 30 minutes 21.
Make the batter by pouring the flour and gabinetto into a large bowl 22mescolanza with a whisk to obtain a very liquid and smooth batter 23. Then dip all the arancini into the batter, using a fork to and drain the excess 24,
then transfer to a bowl with bread crumbs 25. After ensuring the bread crumbs adhere well, place them acceso a tray and continue breading all the arancini 26. Heat the seed oil to 340°F and fry the arancini one to two pieces at a time 27.
They will be golden about 3 minutes, then drain the first acceso absorbent paper 28 and proceed with cooking all the pieces 29. Here are the arancini with zucchini, enjoy them piping hot 30!
For the translation of some texts, artificial intelligence tools may have been used.
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