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Béchamel Hazelnut Aranchini
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Not included in this recipe
Peanuts
Crustaceans
Ingredients
Servings
-
6 Portions
+
Risotto
5 cups Risotto
Skimmed milk
2 cups Skimmed milk
MAGGI® Bechamel Mix
1 Sachet MAGGI® Bechamel Mix
Vegetable Oil
1 tablespoon Vegetable Oil
Mozzarella cheese
1/2 cup Mozzarella cheese
Crushed hazelnut
20 grams Crushed hazelnut
bread crumbs
1/2 cup bread crumbs
Béchamel Hazelnut Aranchini
Nutri value
| Carbohydrates | 152.33 g |
| Energy | 784.62 kcal |
| Fat | 9.51 g |
| Protein | 18.41 g |
| Fiber | 5.66 g |
| Sodium | 584.52 g |
| Sugar | 6.08 g |
Instructions
4 Steps
15'
Total
5'Preparation
15'Cooking
0'Waiting
Step by step
1 of 4
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Step 1
In a deep saucepan combine skimmed milk and MAGGI® Béchamel Mix. Stir over medium heat until thick, add the crushed hazelnuts and remove from heat until cool enough to handle. The sauce becomes thick as it cools.
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2 of 4
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Step 2
Shape a small handful of the risotto to a flat disk and place a spoonful of the Béchamel sauce in the center. Close the disc and gently form into a ball.
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3 of 4
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Step 3
Roll the aranchini in breadcrumbs or flour and place on a baking sheet. Bake in preheated oven until golden
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Step 4
Serve with a marinara sauce or extra béchamel sauce for dipping.
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Béchamel Hazelnut Aranchini
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