Servings : 36 units
Preparation time : 60 min
Cooking time : 20 min
Refrigeration : 2 to 4 p.m.
- 1 cup of arborio rice
- 1 tbsp vegetable oil
- 1 tbsp salted butter
- ½ Cup of chopped onions
- 1 cup dry white wine
- 1 tbsp of chopped garlic
- 4 cups of broth of poultry house
- 1 tsp fresh thyme, chopped
- 1 cup of grated parmesan cheese
- Salt and pepper
- 225 g of fatty liver grade *A or *B
- ¼ Cup all-purpose flour
- 3 eggs beaten
- 2 cups panko breadcrumbs
- In a saucepan over medium heat, heat the oil, butter, thyme and garlic. Add the onion and let it sweat for 1 to 2 minutes. Then add the rice and cook until it becomes translucent. Deglaze with the white wine and let it reduce to almost dry, stirring occasionally with a wooden spoon. Once all the liquid has evaporated, add the chicken broth warm up and let it cook slowly, mixing gently. Repeat the operation until the thorough cooking of the rice. Then add the cheese and mix well. Then, pour the rice on a baking sheet lined with parchment paper and let cool in the refrigerator for 2 to 4 hours.
- While the rice cools, make portions of foie gras in 36 small cubes and season with salt and pepper.
- Once the rice has cooled, form small rice balls using an ice cream scoop. Drop a small cube of foie gras in the center of the rice ball. Close the ball. Repeat the operation for all the other balls of risotto.
- For breading the English, take three bowls and have, respectively, the flour, the beaten eggs and the breadcrumbs. Start by rolling the arancinis in the flour and remove the excess. Go then in the egg and finish in breadcrumbs. Leave to cool in the freezer for 30 minutes before frying in the oil.
- In a deep fryer heated to 350 °C, fry the arancinis. Once fried, place on absorbent paper, season with salt and serve immediately.