Arancini Primavera
Originally an Italian dish, these cheesy, deep fried spiced, rice balls are often made using the rice from left-over risotto in Italy!
Chef Vaibhav Mahajan's Arancini Primavera Recipe
Cuisine

- Fusion

Serves

- 3

Cooking Time

-15-20 min

Difficulty

- Easy

Preparation Time

- 15 min

INGREDIENTS

  • 3 to 4 garlic cloves; 1 onion; 2 tbsp olive oil; 1 cup Arborio rice; 1 cup stock;1 yellow bell pepper; 1 red bell pepper; 1 tbsp butter; cup grated Parmesan cheese; ½ cup mozzarella cheese; diced; chopped parsley; 1 egg; Breadcrumbs for coating; oil for frying; For Serving :Puttanesca Sauce

HOW TO PREPARE ARANCINI PRIMAVERA

  1. 1

    Finely chop garlic and onion.
  2. 2

    ; Chop yellow and red bell peppers too.
  3. 3

    ; Heat olive oil in a pan.
  4. 4

    ; Saute chopped garlic and onion.
  5. 5

    ; Add some Arborio rice to the pan.
  6. 6

    ; Mix well by pouring stock into this.
  7. 7

    ; Add the chopped red and yellow bell peppers to the rice mix.
  8. 8

    ; Add some butter parmesan cheese and chopped parsley.
  9. 9

    ; Mix well.
  10. 10

    ; When it is cooked allow it to cool.
  11. 11

    ; Take an egg in a bowl and beat it well.
  12. 12

    ; Dice the mozzarella cheese.
  13. 13

    ; grease your hands with some oil.
  14. 14

    ; Make small balls using the rice mixture.
  15. 15

    ; Make a pocket in the rice ball and fill with the diced mozzarella cheese.
  16. 16

    ; Roll it again to make a fine ball shape.
  17. 17

    ; Dip the balls in the beaten egg.
  18. 18

    ; Coat it with the breadcrumbs.
  19. 19

    ; Heat oil in a pan.
  20. 20

    ; When the oil is hot deep fry the rice balls.
  21. 21

    ; Drain off the excess oil using a tissue paper.
  22. 22

    ; Serve it with puttanesca sauce.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Vaibhav Mahajan

Chef

A chef with many feathers in his cap, Chef Vaibhav Mahajan, apart from his primary vocation, is also a mentor dedicated to grooming budding talent in the food industry. His knack for experimenting with dishes and their presentation led him to become a food stylist—he is a visiting faculty at two professional schools of photography.

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