Béchamel Hazelnut Aranchini
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 4
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 of 4
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 of 4
Roll the aranchini in breadcrumbs or flour and place on a baking sheet. Bake in preheated oven until golden
Step 4 of 4
Serve with a marinara sauce or extra béchamel sauce for dipping.