Mini-Arancini With Brut Cider, Truffle And Cheese - Recipe - Du Minot
Yields70 Servings
Prep Time1 hr 30 minsCook Time5 minsTotal Time1 hr 35 mins


 

Ingredients

 1 onion finely chopped
 150 ml shredded cheese (cheddar, oka or mozzarella)
 2 tbsp olive oil
 250 ml arborio rice
 1 (juice of) lemon
 50 ml Du Minot Brut cider
 5 tbsp flour
 150 ml white wine
 3 whole eggs beaten
 1 l chicken stock
 350 g panko or breadcrumbs
 2 tbsp truffle paste
 150 ml Parmesan cheese (chips or grated)

Preparation

1

In a pan, brown the onion in olive oil. Add the rice and mix for 1 minute to coat with the fat until it becomes pearly.

2

Add salt and pepper. Add the wine and Brut cider and keep on cooking slowly, stirring occasionally until the white wine and cider are totally absorbed.

3

Add the chicken stock, in four shots (250 ml four times), stirring frequently each time until the liquid is fully absorbed. Once the stock is fully absorbed by the rice (about 20 min), add the truffle paste and both cheeses and mix until totally melted.

4

Complete the seasoning with lemon juice. Add salt and pepper if necessary. Spread the risotto on a baking tray. Cover with a plastic film and cool in the fridge 30 minutes.

5

Fashion into balls with an ice cream spoon and the palm of your hands and put the arancini on another tray. Put the tray in the fridge for 30 minutes.

6

Meanwhile put the flour, the beaten eggs and the panko in three separate bowls. Roll the arancini several times in flour, dip them in the beaten eggs, and finally coat with breadcrumbs. To avoid them to break while frying, put them again in the freezer.

7

Fry the arancini about 8 at a time for 2 minutes until golden color. Let them rest 2 or 3 minutes until the center is being unfrozen and fry them again for 1 more minute. Drain on paper towels before serving. Traditionally, the arancini are made with risotto’s left-overs.

Ingredients

 1 onion finely chopped
 150 ml shredded cheese (cheddar, oka or mozzarella)
 2 tbsp olive oil
 250 ml arborio rice
 1 (juice of) lemon
 50 ml Du Minot Brut cider
 5 tbsp flour
 150 ml white wine
 3 whole eggs beaten
 1 l chicken stock
 350 g panko or breadcrumbs
 2 tbsp truffle paste
 150 ml Parmesan cheese (chips or grated)

Directions

1

In a pan, brown the onion in olive oil. Add the rice and mix for 1 minute to coat with the fat until it becomes pearly.

2

Add salt and pepper. Add the wine and Brut cider and keep on cooking slowly, stirring occasionally until the white wine and cider are totally absorbed.

3

Add the chicken stock, in four shots (250 ml four times), stirring frequently each time until the liquid is fully absorbed. Once the stock is fully absorbed by the rice (about 20 min), add the truffle paste and both cheeses and mix until totally melted.

4

Complete the seasoning with lemon juice. Add salt and pepper if necessary. Spread the risotto on a baking tray. Cover with a plastic film and cool in the fridge 30 minutes.

5

Fashion into balls with an ice cream spoon and the palm of your hands and put the arancini on another tray. Put the tray in the fridge for 30 minutes.

6

Meanwhile put the flour, the beaten eggs and the panko in three separate bowls. Roll the arancini several times in flour, dip them in the beaten eggs, and finally coat with breadcrumbs. To avoid them to break while frying, put them again in the freezer.

7

Fry the arancini about 8 at a time for 2 minutes until golden color. Let them rest 2 or 3 minutes until the center is being unfrozen and fry them again for 1 more minute. Drain on paper towels before serving. Traditionally, the arancini are made with risotto’s left-overs.

Mini-Arancini With Brut Cider, Truffle And Cheese