Ham and pecorino arancini
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2 rates
Preparation : 30 min
Cooking : 25 min
Total time : 1 h 25 Rest : 30 min
10 pieces
1 garlic clove
3 shallots
30 g of semi-salted butter
25 ml of olive oil
200 g of rice
50 ml of white wine
400 ml of water
1 vegetable bouillon cube
1 pinch of fleur de sel
1 pinch of pepper
50 g of pecorino
50 g of raw ham
2 eggs
100 g of breadcrumbs
1 new onion
Associated products
RECIPE STEPS
1
In the metal bowl, mix the garlic and shallots by running the program.
Fold in using the silicone spatula.
- 1 garlic clove
- 3 shallots
Expert
00:30 / 13 / __°C
2
Add the butter and olive oil and run the program.
Fold with the help of the silicone spatula.
- 30 g of semi-salted butter
- 25 ml of olive oil
Expert
03:00 / 2A / 100°C
3
Add the rice, crumble the vegetable broth cube, salt, pepper and run the program.
- 200 g of rice
- 1 vegetable bouillon cube
- 1 pinch of fleur de sel
- 1 pinch of pepper
Expert
02:00 / 4 / 100°C
4
Deglaze with white wine and run the program.
- 50 ml of white wine
Expert
02:00 / 4 / 100°C
5
Pour the water and run the program.
- 400 ml of water
Expert
20:00 / 2A / 100°C
6
Set aside the risotto in a wide dish to let it cool down faster. In the meantime, pour 1L of boiling water into the metal bowl, add a drop of dish soap and run the RINSING program.
Empty the water, rinse and clean the elements.
Regular rinse
00:50 / Auto / 40°C
7
Cut the country ham into small pieces and set it aside.
Do the same with the pecorino and reserve the 2 ingredients together with some sliced green onion.
- 50 g of pecorino
- 50 g of raw ham
- 1 new onion
8
In the palm of your hand, place a ball of rice. Slightly flatten the risotto ball to place a bit of the ham-pecorino-onion mixture in the center.
Close the ball, dip it in the beaten egg mixture, roll it in breadcrumbs and plunge it into boiling oil for about 2 minutes.
9
Place the successive balls of arancini on absorbent paper and enjoy hot with a good green salad.
