{"id":3689,"date":"2022-10-24T21:45:03","date_gmt":"2022-10-25T00:45:03","guid":{"rendered":"http:\/\/www.sbmidis.com\/wordpress\/?p=3689"},"modified":"2022-10-24T21:45:04","modified_gmt":"2022-10-25T00:45:04","slug":"bolinho-de-risoto-arancini-rita-lobo","status":"publish","type":"post","link":"https:\/\/www.sbmidis.com\/wordpress\/bolinho-de-risoto-arancini-rita-lobo\/","title":{"rendered":"BOLINHO DE RISOTO (ARANCINI) – Rita Lobo"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

INGREDIENTES<\/strong><\/p>\n\n\n\n

1 x\u00edcara (ch\u00e1) de risoto pronto, gelado
25 g de mu\u00e7arela em pe\u00e7a (8 cubinhos)
10 folhas de manjeric\u00e3o
raspas de 1 lim\u00e3o
1 ovo
\u00bd x\u00edcara (ch\u00e1) de farinha de rosca
2 x\u00edcaras (ch\u00e1) de \u00f3leo para fritar<\/p>\n\n\n\n

MODO DE PREPARO<\/strong><\/p>\n\n\n\n

Lave e seque o lim\u00e3o e o manjeric\u00e3o. Rasgue grosseiramente as folhas de manjeric\u00e3o e, com um zester (ou ralador), fa\u00e7a as raspas do lim\u00e3o. Misture bem ao risoto frio.
Corte a mu\u00e7arela em 8 cubinhos de aproximadamente 1,5 cm. Separe dois pratos fundos. Em um, quebre o ovo e bata com um garfo para misturar. No outro, coloque a farinha de rosca.
Para moldar os bolinhos: separe uma tigela com um pouco de \u00e1gua; umede\u00e7a as m\u00e3os e enrole uma por\u00e7\u00e3o de risoto do tamanho de uma bola de pingue-pongue \u2013 aperte bem para firmar e deixar o bolinho compacto. Com o dedo, fa\u00e7a um buraco no bolinho e recheie com um cubo de queijo. Aperte e enrole novamente para fechar. Transfira para uma assadeira e repita com o restante.
Para empanar: primeiro, passe o bolinho pelo ovo batido e deixe escorrer o excesso; em seguida, passe pela farinha de rosca, cobrindo toda a superf\u00edcie, e volte para a assadeira. Repita com os outros.
Leve uma panela pequena com o \u00f3leo para aquecer em fogo m\u00e9dio \u2013 para saber se a temperatura est\u00e1 certa para fritar, coloque um palito de f\u00f3sforo no \u00f3leo; quando acender, est\u00e1 no ponto. Forre uma travessa com papel toalha.
Assim que o \u00f3leo aquecer, diminua o fogo. Com uma escumadeira, mergulhe 3 bolinhos de cada vez. Deixe fritar por cerca de 3 minutos, at\u00e9 dourar \u2013 mexa delicadamente para que dourem por igual e n\u00e3o grudem no fundo. Com a escumadeira, retire e transfira para a travessa forrada com papel toalha. Frite o restante e sirva a seguir, ainda quente.<\/p>\n","protected":false},"excerpt":{"rendered":"

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