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Italian Starter

Béchamel Hazelnut Aranchini

0
15Min
Easy

Ingredients

-
6 Servings
+

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

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 

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Nutrition Value

Energy
784.62 kcal
Protein
18.41 g
Carbohydrates
152.34 g
Fats
9.51 g
Information per serving
Lets Cook

Instruction

15 Minutes
Step 1
0 Min
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
0 Min
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
0 Min
Roll the aranchini in breadcrumbs or flour and place on a baking sheet. Bake in preheated oven until golden
Step 4
0 Min
Serve with a marinara sauce or extra béchamel sauce for dipping.
Béchamel Hazelnut Aranchini

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.

Béchamel Hazelnut Aranchini

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.

Béchamel Hazelnut Aranchini

Step 3 of 4

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

Béchamel Hazelnut Aranchini

Step 4 of 4

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

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