
Devices & Accessories
Arancini aux restes de poulet et de risotto
Prep. 40 min
Total 1 h 20 min
4 portions
Ingredients
-
100 g de parmesan coupé en morceaux
-
60 g d'échalotes
-
1 gousse d'ail
-
40 g de beurre
-
150 - 250 g de reste de poulet effiloché
-
100 g de crème liquide 30-40% m.g.
-
600 g de reste de risotto
-
75 g de farine de blé
-
2 œufs battus
-
250 g de chapelure
-
1000 g d'huile de friture
Difficulty
medium
Nutrition per 1 portion
Calories
1134.5 kcal /
4732.5 kJ
Protein
42.3 g
Fat
67.8 g
Carbohydrates
85.5 g
Fibre
5.3 g
Saturated Fat
26.3 g
Sodium
1185.8 mg
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