6 servings; 10 min preparation; 30 min cooking time.
I was planning to make this dish for a long time. Aranchini are typical Italian dish, made of risotto rice, parmesan cheese and breadcrumbs. I wanted to give a little spin on that and replace the risotto rice with my favorite forbidden black rice.
Normally Italians use the rice left from making a risotto. Then they make balls from the rice, place a piece of mozzarella in the center and fry them. I decided to make mine aranchini in the oven. In stead of mozzarella, I used Gouda cheese that has more character and does not met that fast.
Since I do not like fried food, I made my aranchini in the oven. I also tried a batch in the AirFryer and it worked perfectly. So whatever method you choose to use for this recipe, you will have a delicious side dish.
- 125 g forbidden rice, uncooked
- 4 tbsp Parmesan cheese
- 50 g Gouda cheese, cubed
- 10 g fresh flat-leaf parsley, minced
- 1 egg
- 50 g breadcrumbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
Put the rice in a small pan with water. Add a little bot of salt and bring to the boil. Boil for 10 to 15 min until the rice is cooked through. When cooked, drain the rice from the water and set aside to cool.
Mince the parsley very fine. Cut the cheese in cubes of 1cm x 1cm.
Preheat the oven to 220 degrees C/430 degrees F.
Transfer the rice to a bowl. Add minced parsley and the egg. Add salt, pepper, onion powder and ground cumin. Add the Parmesan cheese. Mix well.
Take a hand full of the rice mixture. Place a cheese cube in the middle. Press well until a firm ball is made.
Roll the balls in breadcrumbs and place on a baking tray. Bake in the preheated oven for 15 min. Enjoy!