Crunchy Arancini Balls

MAKES: about 16

INGREDIENTS

  • 2 onions

  • 70g Parmesan cheese

  • 1 lemon

  • 30g unsalted butter

  • olive oil

  • 500g risotto rice

  • pinch of saffron

  • 175 ml white wine

  • 2 litres hot organic vegetable stock

  • 1 litre vegetable oil , for frying

    FILLING

  • 100g shelled pistachios

  • ½ a bunch of fresh oregano

  • 150g ball of mozzarella cheese

  • 100 g parmagiano

  • 150 g semi-dried tomatoes

    CRUMB

  • 150 g plain flour

  • 3 large free-range eggs

  • 300g Kookakrumb Panko

  • 50g Kookakrumb Parmesan Breadcrumb (optional)

    ARABBIATA SAUCE

  • 3 cloves of garlic

  • 1 fresh red chilli

  • ½ a bunch of fresh basil

  • 400g tin of tomatoes

METHOD

  1. Peel and finely chop the onions, finely grate the parmesan, and zest the lemon.

  2. Place a large pan over low heat and add butter with a drizzle of olive oil, once melted add onion and cook for 15 minutes or soft but not coloured.

  3. Increase heat to medium and add the rissotto rice stirring for a few minutes, ensuring every grain is covered in butter and onion, then add saffron and stir well.

  4. Pour in white wine and allow to simmer for a few minutes, stirring regularly. Begin to slowly add stock in bit by bit, ensure each bit of stock is absorbed before adding more. Continue until rice is cooked through, should take around 15-20 minutes.

  5. Slowly stir in the parmesan and lemon juice, leave to cool while you make the filling.

  6. Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.

  8. Chop the pistachios, mozzarella, parmagiano and the tomatoes, then combine with the oregano and lemon zest. Season to taste with salt and pepper.

  9. To make the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.

  10. For the crumb place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.

  11. To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.

  12. Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.

  13. Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.

  14. Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.

  15. Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.

Kevin Lynch