Directions:
- Place a pot of simmering chicken stock on the stove top. In a wide pan heat butter, add a finely chopped onion and saute until transparent – about a minute.
- Add carnaroli (or arborio) rice and stir until the grains are transparent – about two minutes. Add white wine and allow it to completely evaporate. Add two or three ladles of chicken stock, then stir. Add dried porcini mushrooms (soaked in water for a minute, then drained) and assorted, finely sliced, mushrooms.
- Add chicken stock a little at a time, waiting until it is absorbed before adding more, and stir. After 15 minutes (carnaroli rice takes longer than arborio) or so, add a couple of good pinches of salt and taste. It should still be a little chalky. Remove from heat, stir in butter in pieces and grated parmesan. Put the lid on and rest for 3-4 minutes.
- Once rissotto cool add extra parmesan cheese, and egg, bread crumbs and pesto. Mix thoroughly and shape the mixture into balls, dip in flour, egg, then breadcrumbs. Place on a tray and refrigerate for 30 minutes. Preheat oven to 180°C. Heat oil in a large, shallow saucepan over medium heat. Cook balls, in batches, for 5 to 6 minutes or until golden. Transfer to a rack. Place in oven to keep warm. Serve arancini balls warm. Plate the balls with tomato coulis, balsamic reduction and and basel leaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2153.08 Kcal (9015 kJ) | ||
| Calories from fat | 1102.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.52g | 188% | |
|---|---|---|---|
| Cholesterol | 536.22mg | 179% | |
| Sodium | 1400.47mg | 58% | |
| Potassium | 1079.5mg | 23% | |
| Total Carbs | 141.89g | 47% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 107.24g | 214% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 56.3mg | 313% | |
| Calcium | 631.4mg | 63% | |
| Amount Per 100 g | |||
| Calories | 276.78 Kcal (1159 kJ) | ||
| Calories from fat | 141.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.75g | 188% | |
|---|---|---|---|
| Cholesterol | 68.93mg | 179% | |
| Sodium | 180.03mg | 58% | |
| Potassium | 138.77mg | 23% | |
| Total Carbs | 18.24g | 47% | |
| Sugars | 0.4g | 12% | |
| Dietary Fiber | 0.65g | 20% | |
| Protein | 13.78g | 214% | |
| Vitamin C | 1.6mg | 21% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 7.2mg | 313% | |
| Calcium | 81.2mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Hillary's Vegetarian Quiche
Vegetable shortening, All-purpose flour, Salt, Ice water and 14 more.. -
Chicken Pinocchio
Chicken breast (8-10 oz.), Butter, Olive oil, Whole egg and 11 more.. -
Nut Roast
Olive oil, Onion, diced, Garlic cloves, crushed and 15 more.. -
Onion & Cheese Pie
Shortcrust pastry, Onion, Butter or 2 tbsp margarine and 6 more.. -
Chard and Mushroom-Stuffed Breast of Veal
Dried porcini mushrooms and 25 more.. -
Greek Casserole
Parmesan cheese, finely grated and 17 more.. -
Ham and Cheese Arancini (Italian Fried Rice Balls)
Eggs, Cooked rice, Ham, finely diced and 13 more.. -
Sun-Dried Tomato Pesto Chicken Pasta
Chicken, chopped into pieces, Fusilli , spiral pasta and 11 more.. -
Mimi's Pennsylvania Dutch Apple Muffin Cake
Flour, Baking powder, Baking soda, Salt, Cinnamon and 12 more..
Also Try
-
Wild Mushroom Barley Risotto - Rice Cooker
Raw barley, Liquid -water or stock, Garlic - smashed and 4 more.. -
Wild Mushroom and Asparagus Risotto (Alton Brown)
Chicken broth, Dry white wine, Unsalted butter and 8 more.. -
Wild Mushroom Risotto With Pancetta Cream And Thym...
Pancetta, diced (about three slices), Olive oil and 12 more.. -
-
-
-
-
Wild Mushroom Risotto With Peas (Shrimp Too!)
Chicken broth, Dried porcini mushrooms or 2 tbsp, Butter and 10 more.. -
Garlicky Risotto With Wild Mushrooms And Sage
Low-sodium vegetable or chicken broth, Olive oil and 9 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
