2020-08-13 / test@t

Crispy arancini with béchamel sauce

The name of this dish is translated from Italian as "oranges". One can start a separate conversation about real Sicilian, so-called "bloody" oranges with red juicy pulp, they are an island heritage, participants in most local salads, drinks and liqueurs. And arancini is their imitation, fried rice balls, inside of which minced meat is enclosed. The rice layer is made dense so that the filling does not mix with it and does not come out. The most popular "oranges" are with meat stew and green peas, but there is also a filling of mozzarella and spinach, ham and béchamel sauce.

Crispy arancini with béchamel sauce
  • 1 kg arborio rice
  • 1 standard mozzarella scoop (125 g)
  • 100 g of any grated cheese (preferably parmesan)
  • 250 g béchamel sauce
  • 3 eggs
  • 200 g bread crumbs
  • 1 liter of sunflower oil for deep fat
  • salt, pepper to taste
  • 3 glasses of milk
  • 60 g butter
  • 2 cloves
  • 1 bay leaf
  • 4 tbsp flour
  • a pinch of nutmeg


Step 1
Boil rice until tender in salted water.
Step 2
While the rice is cooking, prepare the béchamel sauce: pour the milk into a small saucepan. Stick the clove buds into the peeled quarter of the onion, then dip it in the milk. Add bay leaf and nutmeg. Place a saucepan of milk on low heat, bring to a boil and continue cooking for another 10 minutes. Remove from heat, remove cloves and onions and bay leaves.
Step 3
Put butter, cut into small pieces, in a saucepan, sprinkle the pieces of butter with flour. Place the saucepan over medium heat. Cook, stirring and rubbing with a wooden spoon, 3-4 minutes, until butter and flour form a single mass.
Step 4
Pour half the milk into a saucepan with flour mass. Cook by continuously kneading the flour mass and stirring it with milk until it boils. Then pour in the remaining milk. Continue cooking without letting the milk simmer any more until the sauce is thick and creamy. Remove from heat, strain through a sieve. Season with salt and pepper.
Step 5
Drain the rice and let it sit for 5 minutes to make it dry and thicker.
Step 6
Combine rice, diced mozzarella, grated cheese. Stir well. Roll the rice into balls the size of a large egg.
Step 7
Flatten the ball into a cake, put 1-2 tablespoons on it. the bechamel sauce, then shape the ball again so that the bechamel sauce is inside the rice crust.
Step 8
Break the eggs into a bowl, add the breadcrumbs to a flat plate. Dip the balls first in the egg, then in the crackers, then again in the egg and crackers. Shake off the excess.
Step 9
Heat the deep-frying oil to about 170C. You can check the temperature without a thermometer: if a piece of bread is thrown into the butter, if it immediately begins to sizzle and brown in a couple of minutes, the butter is sufficiently heated.
Step 10
Deep-fry the arancini in batches until golden brown. Remove with a slotted spoon and immediately place on several layers of paper towels to remove excess oil.
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