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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:
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.
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.