Naples Style Rice Croquettes (Arancini)
I tried to remember the rice croquettes I tasted at an Italian restaurant and made this.
Chill the rice in the refrigerator to cool before deep frying. Make the tomato sauce while chilling the rice. For 2 servings. Recipe by Sakata fuufu
Naples Style Rice Croquettes (Arancini)
I tried to remember the rice croquettes I tasted at an Italian restaurant and made this.
Chill the rice in the refrigerator to cool before deep frying. Make the tomato sauce while chilling the rice. For 2 servings. Recipe by Sakata fuufu
Cooking Instructions
- 1
Mince onion, carrot and green bean into 5mm cubes.
- 2
Heat a pan with olive oil and saute the chicken and the vegetables.
- 3
Dissolve the soup stock cube in 50ml hot water. Add the half of soup stock to the pan.
- 4
Add the rice. Add tomato ketchup and white wine, and season with salt and pepper.
- 5
Transfer to a bowl and let it rest in the refrigerator for a while.
- 6
Slowly heat a pan with sliced garlic and olive oil over low heat.
- 7
Add the canned tomato, the rest of the soup stock (the remaining from step 3), bay leaf, and simmer. Season with salt and pepper.
- 8
Make round rice balls with the rice from step 5. Tear the cheese and stuff in the center of the rice ball.
- 9
Coat it in the order of flour, egg, and panko.
- 10
Put in the oil slowly one by one. The inside is already cooked so deep fry on high heat to brown.
- 11
When the surface is golden brown, transfer to a serving plate.
- 12
Pour on the sauce from Step 7 and it's done!!
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