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Share a tipIngredients
6
Servings
ingredient_quantity
recipe ingredient
Short grain rice
5
cups
Low fat milk
2
cups
MAGGI® Bechamel Mix
1
Sachet
Vegetable Oil
1
tbsp
Mozzarella cheese, grated
0.5
cup
Crushed hazelnut
20
g
bread crumbs
0.5
cup
Utensils and appliances
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Nutritional Information
Carbohydrates
152.33 g
Energy
784.62 kcal
Fats
9.51 g
Protein
18.41 g
Recipe steps
0 min
Step 1
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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 enough to handle. The sauce becomes thick as it cools.
Recipe steps
0 min
Step 2
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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.
Recipe steps
0 min
Step 3
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Roll the aranchini in breadcrumbs or flour and place on a baking sheet. Bake in preheated oven until golden
Recipe steps
0 min
Step 4
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Serve with a marinara sauce or extra béchamel sauce for dipping.