Béchamel Hazelnut Aranchini

Name: Béchamel Hazelnut Aranchini
Prep time: 5 s
Cook time: 15 s
Total time: 15 s
Yield: 6
Cuisine: Italian
Ingredients: 5 cups Risotto; 2 cups Skimmed milk; 1 Sachet MAGGI® Bechamel Mix; 1 tablespoon Vegetable Oil; 1/2 cup Mozzarella cheese; 20 grams Crushed hazelnut; 1/2 cup bread crumbs

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Easy

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15 Min

Ingredients

6 Servings

Egyptian rice

5 cups

Skimmed milk

2 cups

MAGGI® Bechamel Mix

1 Sachet

Vegetable Oil

1 tbsp

Mozzarella cheese

0.5 cup

Crushed hazelnut

20 g

bread crumbs

0.5 cup

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Nutritional Information

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Carbohydrates

152.33 g

Energy

784.62 kcal

Fats

9.51 g

Protein

18.41 g

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Recipe steps

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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 enou

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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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Roll the aranchini in breadcrumbs or flour and place on a baking sheet. Bake in preheated oven until golden

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Serve with a marinara sauce or extra béchamel sauce for dipping.

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Béchamel Hazelnut Aranchini

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