Béchamel Hazelnut Aranchini
15Min
Easy
Ingredients
6
Servings
ingredient_quantity
recipe ingredient
5
cups
Risotto
2
cups
Skimmed milk
1
Sachet
MAGGI® Bechamel Mix
1
tbsp
Vegetable Oil
0.5
cup
Mozzarella cheese
20
g
Crushed hazelnut
0.5
cup
bread crumbs
.
Nutrition Value
Energy
784.62 kcal
Protein
18.41 g
Carbohydrates
152.33 g
Fats
9.51 g
Information per serving
Instruction
15 Minutes
-
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. -
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. -
Step 3
Roll the aranchini in breadcrumbs or flour and place on a baking sheet. Bake in preheated oven until golden -
Step 4
Serve with a marinara sauce or extra béchamel sauce for dipping.
