Arancini with three types of fillings

Description

If you happen to visit Italy, be sure to try those little bright balls arancini. They are called so because the shape and color resemble an orange (arancia (arancia) - orange). Today I will show three types of arancini - Arancini a la Caprese (with tomatoes, mozzarella and Basil), Arancini a la Siciliana (chicken and green peas) and Arancini with shiitake mushrooms.

Ingredients

Figure

300 g
Chicken breast

100 g
Green peas

50 g
The Apium graveolens Dulce
Parsley

1 coup
Basil

1 coup
Cheese

100 g
Tomato paste

2 Tbsp
Chicken egg

2 piece
Butter

2 Tbsp
Onion

0.5 piece
Bread crumbs
Flour
Peppers red hot chilli
Saffron
Salt
Black pepper
Mushrooms

100 g
Garlic

2 tooth
Soft cheese

100 g
Cherry tomatoes

Cooking

For the arancini you need short-grain rice. It is sticky, well boiled, and the beads from it will be beautiful and smooth. With this task perfectly coped round-grain rice "Kuban" from the Mistral. The rice should be well washed and boiled in salted water. After boiling, add a pinch of saffron or turmeric - this spice will stain the rice a nice yellow color, in addition, turmeric gives food not only a beautiful color, but also is an excellent natural antibiotic, and now is the time to "arm").

Water in the rice don't add much - the rice should not be razvratik. It is better to add then a little more if the rice is still damp. To finished rice, add 2 tbsp butter and the grated Parmesan, mix well. Try - the rice needs to appeal to your taste. If necessary - it needs more salt.

Remove from heat, cool slightly, beat 1 egg, mix well.

Now proceed to the preparation of fillings. The first mushroom. I cooked with shiitake mushrooms, pre-soaked them, but the fit here and the banal mushrooms. So, the garlic and parsley finely chop, fry in olive oil for a minute. Add the sliced wafers mushrooms, salt and continue to fry until cooked mushrooms for about five minutes.

Grate the cheese on a small grater, mix with mushrooms. The mushroom filling is ready.

A second stuffing - chicken with green peas. Chop the onion and a piece of parsley. Chicken breast and celery into small cubes. Preheat the pan, pour in the olive oil and fry the onion. Then add the chicken breast.

Add celery and parsley, season with salt, add black pepper and chili pepper. Tomato paste (I have a tomato puree - it is quite liquid, therefore, no diluted) mixed with broth or water, add to stuffing, then the green peas and simmer on low heat until evaporation of the liquid.

Remove from heat, put in the filling of the remaining chopped parsley and Basil. Mix well.

The third stuffing, fortunately, do not have to cook.)) Just prepare the tomatoes, Basil and mozzarella. The rice is placed a leaf of Basil, and top with a cherry, next to mozzarella, it can be a little crush, it is soft. The cooled rice is divided into equal portions. I have used weights - each ball weighs 40 grams.

Hands to moisten with water. The cooled rice to stretch the palm, the center put 1 tbsp filling and make a fist. Roll into balls.

Formed the ball roll in flour, dip in egg and then roll in breadcrumbs.

Fry balls in deep fat until Golden brown. Some prefer to cook arancini in the oven. Then spread them on baking paper and put it in the oven for approximately half an hour, at a temperature of 180 degrees.

Here all three razrezik.)))

Sooo delicious! Want to Italy!!!))) [s]angelina, adopt me![/s])))

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