@sarah.alali35: ‏#دويتو مع @"آحزآن آلعآشـقين." #fyp

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Thursday 10 July 2025 16:37:26 GMT

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نِسِيَبً آلَحًزٍنِ💔😔 :

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2025-07-10 22:39:54

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✨MUSHROOM ARANCINI ✨ Ingredients Risotto Mixture • 3 shallots, diced • 5 cloves confit garlic (or 3 fresh cloves) • 8 Portobello mushrooms, diced • ½ cup white wine • 2½ cups Arborio rice (or any risotto-style rice) • 1.5 litres chicken stock • 2 Tbsp unsalted butter • 1½ cups freshly grated Parmesan (truffle-flavoured or regular) • ½ cup fresh parsley, chopped • Juice of ½ a lemon • Salt & freshly ground black pepper Breadcrumb Coating • 2 cups plain flour • 5 eggs, beaten • 500 g panko breadcrumbs (use ~1 cup at a time and refresh as needed) ⸻ Method Make the Risotto 1. Sauté Aromatics: • In a large pan, heat a drizzle of olive oil over medium heat. • Cook the diced shallots until softened. • Add the garlic and cook until fragrant. 2. Cook Mushrooms: • Stir in the diced mushrooms. • Cook until all the water released by the mushrooms has evaporated. Don’t rush this step. 3. Deglaze: • Pour in the white wine. • Stir and allow the alcohol to cook off completely. 4. Add Rice: • Stir in the Arborio rice and toast for about 1 minute. 5. Add Stock Gradually: • Begin adding chicken stock 1 cup at a time. • Stir frequently and wait for each cup to be fully absorbed before adding the next. • This helps create a creamy texture without the risotto becoming gluggy. Be patient—this is worth it! 6. Finish Risotto: • When all the stock is incorporated and the rice is tender, stir in: • Butter • Fresh parsley • Lemon juice • Parmesan cheese • Season generously with salt and pepper. 7. Cool: • Spread the risotto mixture onto a flat tray. • Let it cool to room temperature. • Refrigerate uncovered overnight to help it dry out. ⸻ Form & Crumb the Arancini (Next Day) 1. Shape Balls: • Scoop about ¼ cup of the chilled risotto mixture. • Roll into firm, neat balls. 2. Set Up Crumbing Station: • Bowl 1: Flour • Bowl 2: Beaten eggs • Bowl 3: Panko breadcrumbs 3. Crumb: • Roll each ball in flour, then egg, then panko breadcrumbs. • Repeat for all balls and set aside on a tray. ⸻ Cook 1. Shallow Fry: • Heat oil in a pan over medium heat. • Fry arancini in batches, turning them to get an even golden crust. 2. Drain: • Remove to a paper towel-lined plate to drain excess oil. ⸻ Serve • Pair with creamy garlic aioli. • Top with extra Parmesan and fresh parsley. Share with humans you love ❤️ #fypシ゚viral #food #cooking #parmesan #yummy #mushroom #arancini #panko #delcious #arancinirecipe #aranciniballs #garlic #truffle #parsley #FoodTok #cooktok

✨MUSHROOM ARANCINI ✨ Ingredients Risotto Mixture • 3 shallots, diced • 5 cloves confit garlic (or 3 fresh cloves) • 8 Portobello mushrooms, diced • ½ cup white wine • 2½ cups Arborio rice (or any risotto-style rice) • 1.5 litres chicken stock • 2 Tbsp unsalted butter • 1½ cups freshly grated Parmesan (truffle-flavoured or regular) • ½ cup fresh parsley, chopped • Juice of ½ a lemon • Salt & freshly ground black pepper Breadcrumb Coating • 2 cups plain flour • 5 eggs, beaten • 500 g panko breadcrumbs (use ~1 cup at a time and refresh as needed) ⸻ Method Make the Risotto 1. Sauté Aromatics: • In a large pan, heat a drizzle of olive oil over medium heat. • Cook the diced shallots until softened. • Add the garlic and cook until fragrant. 2. Cook Mushrooms: • Stir in the diced mushrooms. • Cook until all the water released by the mushrooms has evaporated. Don’t rush this step. 3. Deglaze: • Pour in the white wine. • Stir and allow the alcohol to cook off completely. 4. Add Rice: • Stir in the Arborio rice and toast for about 1 minute. 5. Add Stock Gradually: • Begin adding chicken stock 1 cup at a time. • Stir frequently and wait for each cup to be fully absorbed before adding the next. • This helps create a creamy texture without the risotto becoming gluggy. Be patient—this is worth it! 6. Finish Risotto: • When all the stock is incorporated and the rice is tender, stir in: • Butter • Fresh parsley • Lemon juice • Parmesan cheese • Season generously with salt and pepper. 7. Cool: • Spread the risotto mixture onto a flat tray. • Let it cool to room temperature. • Refrigerate uncovered overnight to help it dry out. ⸻ Form & Crumb the Arancini (Next Day) 1. Shape Balls: • Scoop about ¼ cup of the chilled risotto mixture. • Roll into firm, neat balls. 2. Set Up Crumbing Station: • Bowl 1: Flour • Bowl 2: Beaten eggs • Bowl 3: Panko breadcrumbs 3. Crumb: • Roll each ball in flour, then egg, then panko breadcrumbs. • Repeat for all balls and set aside on a tray. ⸻ Cook 1. Shallow Fry: • Heat oil in a pan over medium heat. • Fry arancini in batches, turning them to get an even golden crust. 2. Drain: • Remove to a paper towel-lined plate to drain excess oil. ⸻ Serve • Pair with creamy garlic aioli. • Top with extra Parmesan and fresh parsley. Share with humans you love ❤️ #fypシ゚viral #food #cooking #parmesan #yummy #mushroom #arancini #panko #delcious #arancinirecipe #aranciniballs #garlic #truffle #parsley #FoodTok #cooktok

#repost #fyp #foryou #viral #duet #reva #اكسبلور

#repost #fyp #foryou #viral #duet #reva #اكسبلور

🤨🤨#viral_video #trendy #facts #viral #videoviral

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من اكثر المقاطع الي احبها للملك الي يطول بعمره 🥺🩷🩷ياكبر حظ رمروم فيه💕 #الملك_سلمان #ال_سعود #اكسبلور

من اكثر المقاطع الي احبها للملك الي يطول بعمره 🥺🩷🩷ياكبر حظ رمروم فيه💕 #الملك_سلمان #ال_سعود #اكسبلور

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