Preview

Sicilian arancini with peas and ham

Vegetables and Fruits, Risotto, Pasta and Rice, Pork

A tasty parmesan, peas and ham rice ball.

Ingredients

Recipe for 4 persons

Risotto

1 Unit(s)
Onion
150 Ml
Arborio rice
50 Ml
White wine
500 Ml
Chicken stock
50 Gr
Parmesan
50 Gr
Frozen green peas
50 Gr
Ham-style smoked pork shoulder

Breadcrumbs

100 Ml
Wheat flour
2 Unit(s)
Egg
250 Ml
Japanese breadcrumbs (panko)
  • Olive oil
  • Salt and pepper

Preparation time: 90 min

Preheat your fryer at 400 °F

  • Prep

    Cisel the onion.

    Dice the ham.

    Grate the cheese.

  • Risotto

    Sweat the onions and the ham with olive oil in a pot. Add the rice and cook for 1 minute. Add the white wine and let evaporate. While mixing non stop with a wooden spoon, add the broth one ladle at a time until the rice is cooked (about 20 minutes). Add the peas and the parmesan cheese.

    Let the rice cool down in the fridge.

  • Arancini

    Make some rice balls with the risotto.
    Roll them in the flour, then in the eggs then in the breadcrumbs.

    Put in the fryer for few minutes until they are nice and gold.

It's best with risotto leftovers!

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Sunday, October 6th14:30 to 17:30
Quebec city
85$ / pers.
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85$ / pers.
12 places disponibles

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