Crispy Arancini Balls with Curry Sauce

2 servings

100 minutes

Arancini are a traditional dish of Sicilian cuisine, resembling miniature crispy rice balls with aromatic filling. In this recipe, the classic Italian dish takes on Eastern notes thanks to a rich curry sauce. The crispy golden crust hides tender pumpkin risotto infused with creamy flavor. The sauce made with coconut milk, star anise, and cilantro adds a subtle exotic aroma and mild spiciness to the dish. Arancini are perfect for cozy evenings with friends or as an original appetizer for celebrations. Serving them on warm curry sauce makes them even more appetizing, while drops of olive oil and a pinch of black pepper complete the picture of gastronomic pleasure.

Energy value per serving

• Calories: 955.7
• Proteins: 22.1g
• Fats: 52.8g
• Carbohydrates: 102.1g

Ingredients

• Chicken egg: 2 pc
• Wheat flour: 50 g
• Breadcrumbs: 70 g
• Water: 0.5 l
• Deep frying oil: 1 glass
• Rice: 100 g
• Cream 33%: 50 ml
• Soy sauce: 10 ml
• Garlic oil: 5 ml
• Ground black pepper: 2 g
• Salt: to taste
• Pumpkin: 100 g
• Olive oil: 5 ml
• Fresh chili peppers: to taste
• Garlic: 8 g
• Anise (star anise): 5 g
• Vegetable oil: 25 ml
• Coconut milk: 250 ml
• Coriander: to taste
• Onion: 100 g

Cooking steps

1. Chop the onion finely and fry it in vegetable oil with star anise and garlic until golden brown.

   Required ingredients:

   • Onion: 100 g
   • Vegetable oil: 25 ml
   • Anise (star anise): 5 g
   • Garlic: 8 g

2. Add chili pepper and chopped cilantro. Fry for another minute, then add coconut milk, a little salt, and pepper.

   Required ingredients:

   • Fresh chili peppers:  to taste
   • Coriander:  to taste
   • Coconut milk: 250 ml
   • Salt:  to taste
   • Ground black pepper: 2 g

3. Bring the sauce to a boil, then leave it on low heat until it thickens.

4. Blend the sauce until smooth using a blender.

5. Cook the rice until done, transfer it to a pan, add cream, water and simmer until thick risotto consistency. Add salt, pepper, garlic oil and soy sauce.

   Required ingredients:

   • Rice: 100 g
   • Cream 33%: 50 ml
   • Water: 0.5 l
   • Salt:  to taste
   • Ground black pepper: 2 g
   • Garlic oil: 5 ml
   • Soy sauce: 10 ml

6. Bake the pumpkin at 180 degrees for 40 minutes until ready. Mash it with a fork and mix with the risotto.

   Required ingredients:

   • Pumpkin: 100 g

7. Form balls from the rice mixture, roll them in flour, egg, and breadcrumbs. Fry in hot oil for one minute.

   Required ingredients:

   • Rice: 100 g
   • Wheat flour: 50 g
   • Chicken egg: 2 pieces
   • Breadcrumbs: 70 g
   • Deep frying oil: 1 glass

8. Pour warm curry sauce into a plate and place the Arancini balls on top. For decoration, you can add a few drops of olive oil and black pepper on top.

   Required ingredients:

   • Olive oil: 5 ml
   • Ground black pepper: 2 g

9. Enjoy your meal!