{"id":596,"date":"2017-11-27T09:00:33","date_gmt":"2017-11-27T15:00:33","guid":{"rendered":"https:\/\/oatseveryday.com\/?p=596"},"modified":"2017-10-23T10:48:46","modified_gmt":"2017-10-23T15:48:46","slug":"oat-arancini","status":"publish","type":"post","link":"https:\/\/oatseveryday.com\/fr\/oat-arancini\/","title":{"rendered":"Italian for Beginners: Arancini d\u2019avena"},"content":{"rendered":"

Arancini d\u2019avena (aka Oat Arancini): golden-fried balls of savory oat risotto with a molten cheese center. Learning Italian has never been so delicious.<\/p>\n

Originally from Sicily and traditionally made with rice, arancini are a popular Italian street food dating back to the 10th century. They are often made from leftover risotto; however, we have no idea what that is. Leftover risotto? It\u2019s a concept that we can barely wrap our heads around.<\/p>\n

Our arancini are, of course, made with oats. They do take a little extra-effort, and a bit of pre-planning, but are so very worth it.<\/p>\n

If you can, prepare your risotto the day before and let it chill overnight in the fridge. We have found that one of the secrets to forming perfect arancini is well-chilled, firm risotto. The beautiful thing about making arancini with an oat risotto is that oats just seem to have that extra sticking power \u2013 especially when chilled, which makes forming arancini a breeze. Warmed up again, the risotto transforms back to its original creaminess.<\/p>\n

To form the arancini, a scoop of risotto is rolled in the palm of the hand to form a ball and a cube of cheese is tucked into the center. To make the process a little easier, form the risotto balls with clean, wet hands.<\/p>\n

When the balls are all formed, the next step is to bread them. We like to bread our arancini in three steps to ensure success \u2013 a dusting of flour, a quick dip in beaten egg, then a roll in seasoned breadcrumbs. We could have breaded our arancini in oats, but we were trying to maintain a tiny bit of authenticity. Arancini are known for their smooth, golden exterior, and the name comes from the Italian for \u201clittle orange.\u201d<\/p>\n

We deep fried our arancini for a more even fry, but you can also shallow fry them. Just be sure to keep them rolling in the pan to avoid flat arancini.<\/p>\n

Arancini are best served warm, to get the full effect of that gooey cheese center, but are still absolutely delicious at room temperature.<\/p>\n

As for how to serve them, well, you have several options. We\u2019ve served ours with marinara sauce as a plated appetizer, we\u2019ve passed them around as a snack at cocktail hour, we\u2019ve packed them in lunches, and on more than one occasion, an Oats Enthusiast has been spotted leaving the building with an arancini in one hand and waving \u201cciao\u201d with the other.<\/p>\n

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\"Arancini<\/div>\n <\/div>\n
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Arancini \u00e0 l\u2019avoine<\/h2>\n
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Traditionnellement pr\u00e9par\u00e9s avec du riz, les Arancini sont un plat de rue italien populaire. Dans notre version ludique de la recette classique, une panure croustillante et dor\u00e9e entoure un risotto cr\u00e9meux \u00e0 l'avoine avec un centre de fromage fondu gluant.<\/div>\n
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Portions: <\/span>12<\/span> Arancini<\/span><\/span><\/div><\/div>
Course: <\/span>Ap\u00e9ritifs<\/span><\/div><\/div><\/div>\n
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Temps de pr\u00e9paration <\/span>20 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps de cuisson <\/span>45 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps total <\/span>1 heure<\/span><\/span> h<\/span> 5 minutes<\/span><\/span> min<\/span><\/span><\/div><\/div>\n \n \n <\/div>\n
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Ingr\u00e9dients
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