Entrées : Entrées

200 g arborio rice

2 white onions

800 ml vegetable stock

50 g salted butter

90 g grated parmesan

80 g Isigny Sainte-Mère Pont l’Évêque

50 g breadcrumbs

1 egg

40 g wheat flour

Cooking oil

Prepare the risotto

Heat the vegetable stock in a saucepan. In another saucepan, melt a little butter. Add the finely chopped onions. When they start to become translucent, add the rice and mix them together. The rice should also become translucent.

Pour a ladleful of hot stock over the rice. When the stock has nearly disappeared, repeat this action, ladleful by ladleful. Stir regularly. Continue cooking for approximately 15 minutes.

Finish the risotto by adding the grated parmesan and mixing it quickly, before adding the butter.

Leave to cool. The rice should be sticky and not runny.

 

Prepare the arancini

Cut the Pont l’Évêque into pieces of around 2 cm.

Take a 25 g portion of the risotto and roll it into a ball using the palm of your hand. With your thumb, press a hole into the ball of rice. Insert a piece of the cheese into the hole and cover it to form a complete ball. Repeat this action with the other balls of risotto.

Heat the cooking oil to 180°C in a deep fryer, or a large pot.

Spread the flour on a plate. Scramble the egg in a bowl. Pour the breadcrumbs onto another plate.

Roll the balls of rice in the flour, then quickly dip them into the egg, and then into the breadcrumbs until they are entirely covered.

Fry for approximately 5 minutes in batches of 4 at the most (depending on the size of the pot) until they are golden brown.

Place the arancini on a paper towel or a tea towel to remove the excess oil.