Description
A recipe by Chef Gaël Brandy from La Pinte Vaudoise, Pully – GastroVaud’s training restaurant – for the “Gourmet Aperitif with Gruyère AOP” discovery week in 2023.
Photo © Gruyère AOP / creationphoto.ch
Ingredients
Scale
Recipe for approximately 12 arancini bites, about 30 g each, serving 4 people for an appetizer
- 100 g Arborio rice
- 1 small chopped shallot
- 1 tbsp olive oil
- 10 cl Chasselas wine
- 3 dl vegetable broth
- Salt and pepper to taste
- 60 g Gruyère AOP, cut into approximately 5 g cubes
- 50 g fine breadcrumbs
- 1 egg
- 1 dl frying oil
Yogurt Sauce
- 1 tbsp plain yogurt
- Juice of half a lime
- 30 g chopped watercress
- Salt, pepper
Instructions
Preparation
- In a saucepan, sauté the chopped shallot in olive oil without browning. Add the Arborio rice and sweat for 4 minutes until translucent. Deglaze with white wine and let it reduce by half. Gradually add the vegetable broth. Adjust the seasoning.
- Spread the risotto on a baking sheet to cool it quickly. Reserve in the refrigerator for 3 hours.
- Take the rice in your hand and place a cube of Gruyère AOP in the center. Close the rice over it and press with your hands to form a ball of about 30 g. Repeat the process to make 12 arancini bites.
Finishing
- Heat the frying oil in a pan. Roll the arancini bites in beaten egg, then in breadcrumbs, and fry for 6 minutes in the oil. Turn the arancini bites well during cooking to achieve even cooking and color. Remove onto paper towels. Serve immediately.
Notes
Offer 3 pieces per person for the appetizer with a small slightly tangy watercress yogurt sauce.
