Rice arancini with red mullet ragout and wild fennel | Pino Cuttaia | Chef Recipes | Reporter Gourme
Rice arancini with red mullet ragout and wild fennel | Pino Cuttaia
Keywords
- |
- Red
- Rice
- Wild
- Pino
- Mullet
- Ragout
- Fennel
- Cuttaia
- Arancini
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Cooking tools:
- Half-spherical mold
- Blender
- Fine-mesh sieve
- Kitchen scale
- Pastry brush
- Oven
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Spatula
- Baking sheet
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
Ingredients
- 1 liter of water
- 500 g of Carnaroli rice
- ½ white onion
- 2 sachets of saffron
- 50 g of butter
- Extra virgin olive oil as needed
- Salt
- pepper
- 250 g of red mullet
- 25 g of wild fennel (net of waste)
- 1 tablespoon of tomato paste
- 15 g of pine nuts
- 15 g of black raisins
- 1 sachet of saffron
- ½ chopped onion
- Heads and bones of red mullet
- Extra virgin olive oil
- 250 g of tomato passata
- 1 clove of garlic
- Parsley as needed
- Salt as needed
- Egg white
- Toasted stale bread crumbs
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