Chiftele de orez cu pui si sos arrabiata / Arancini di riso with chicken and arrabiata sauce

Ingrediente / Ingredients:

Pentru chiftelele de orez / For arancini di riso:

- Orez / Rice;

- Ceapa / Onion;

- Telina verde / Celary;

- Condimente italienesti / Italian seasoning;

- Vin alb / White wine;

- Unt / Butter;

- Supa de pui / Chicken stock;

- Parmezan / Parmesan;

- 2 Oua / 2 Eggs;

- Mozzarella / Mozzarella; 

- Patrunjel / Parsley;

- Pesmet / Bread crumbs; 

- Sare si piper / Salt and pepper.

Pentru pui / For the chicken:

- Piept de pui file / Chicken fillets;

- Sare si piper / Salt and pepper;

- Condimente italienesti / Italian seasoning;

- Ulei de masline / Olive oil.

Pentru sosul arrabiata / For the arrabiata sauce:

- Ceapa / Onion;

- Usturoi / Garlic;

- Rosii pasate / Crushed tomatoes;

- Patrunjel / Parsley;

- Fulgi de ardei iute / Red pepper flakes;

- Sare / Salt.

I. Mai intai preparam risotto in alb. Preferabil cu cateva ore inainte de a face chiftelele, pentru a avea timp sa se raceasca.

Intr-o tigaie se topeste o lingura de unt si se adauga ceapa si telina tocate marunt. Se calesc timp de 2 minute apoi se adauga orezul si dupa inca 2 minute o jumatate de pahar de vin alb. Dupa ce vinul este absorbit de orez, se adauga un polonic de supa de pui, sare si piper si o lingurita de condimente italienesti, se amesteca pana cand este absorbita si apoi se adauga inca un polonic Se continua asa pana cand se termina supa de pui (600-700 ml).

Pentru a face chiftelele de orez se adauga peste risotto un ou batut, parmezan ras si patrunjel tocat marunt si se amesteca. Se ia cate o lingura din compozitie, se pune un cub de mozzarella in mijloc si se formeaza o mingiuta. Fiecare migiuta se trece printr-un ou batut si apoi se acopera cu pesmet. Se prajeste in  baie de ulei incins aproximativ 1 minut si apoi se lasa sa se scurga pe servetele de bucatarie din hartie.

First you have to prepare the risotto in bianco, preferably a fw hours before making the arancini di riso to have time to cool.

In a skillet melt a tbsp of butter and add the chopped onion and celary. Sote for 2 minutes then add the rice nd cook for another 2 minutes, then add half a glass of white wine. Once the wine is absorbed, you add ladle of chicken stock, salt and pepper, 1/2 tsp italian seasoning and stir until is absorbed. Then you continue this process until you finish the stock (600-700 ml).

To make the arancini di riso you have to mix the risotto with 1 beaten egg, grated parmesan and parsley. Take a spoonfull of the mixture, put a mozzarella cube in the middle the form a small ball. Coat each ball with a beaten egg then cover with bread crumbs. Deep fry them for 1 minute the let them cool on a paper towel.

II. Pieptul de pui se asezoneaza cu sare si piper, se presara putine condimente italienesti deasupra si prajeste aproximativ 2-3 minute pe fiecare parte intr-o tigaie cu putin ulei de masline.

Season the chicken fillets with salt, pepper and italian seasoning and fry 2-3 minutes on each side in a skillet with a little bit of olive oil.

III. Pentru sosul arrabiata se caleste putina ceapa si 2 catei de usturoi intr-o tigaie cu putin ulei de masline, se adauga 1/2 lingurita de fulge de ardei iute si 1 pahar de rosii pasate. Se lasa pe foc aproximativ 5 minute, iar la final se adauga putin patrunjel tocat.

For the arrabiata sauce saute onion and garlic in a skillet with a little bit of olive oil then add 1/2 tsp of red pepper flakes and 1 glass of crushed tomatoes. Cook for 5 minutes and at the end add some chopped parsley.

Serviti cu putin parmezan ras deasupra.

Serve with some grated parmesan on top.