Arrancini scamorza

Arrancini scarmorza

Arrancini Scamorza

  • People
    For 2
  • Preparation Time
    30 minutes
  • Resting time
    1 hour
  • Cooking Time
    10 minutes
  • Winery Pairing
    Millésimé 2013


  • 400g Arborio rice
  • 80g scamorza affumicata
  • 180g parmesan
  • 1 chopped shallot
  • 50g flour
  • 1 tablespoonful butter
  • 4 eggs
  • 100g breadcrumbs
  • 1L vegetable bouillon
  • 1 glass white wine
  • 1 tablespoonful olive oil


  1. Brown the chopped shallot with olive oil in a large saucepan.
  2. Add the rice and stir until it becomes translucent.
  3. Deglaze with the white wine and add a ladleful of bouillon; let it evaporate while stirring constantly.
  4. Repeat the operation until the rice is cooked.
  5. Add the butter and the parmesan. Leave the risotto to cool.
  6. Form balls and add a piece of scamorza in the center.
  7. Dip the balls into the egg and then into the breadcrumbs.
  8. Fry at 180°C and drain.

Note: Serve hot

arrancini scamorza feature image taste explorer

Mumm Millésimé 2013

Mumm Millésimé 2013 is elegance transmuted into a singular vintage champagne. Candlelight illuminates a prestigious restaurant –imposing, yes, but intimate too, the ideal backdrop for the rare pleasure of sharing a most intriguing wine.

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