Recipes
Date posted: 04/09/2024
Ingredients
| Medium eggs | 5 eggs |
| Salted butter | 100g |
| Grana padano wedge | 100g |
| White breadcrumbs | 400g |
| Vegetable stock mix | 50g |
| Plain flower | 300g |
| White cooking wine | 150ml |
| Tartare sauce | 300ml |
| Risotto rice | 300g |
Method
To make the risotto:
- Peel and finely dice the shallots, peel and mince the garlic, make the vegetable stock up and keep warm.
- Sweat off the shallots in a little oil, add the garlic, cook on low for 1 minute, add the rice stir for a minute, add the wine reduce.
- Set a timer for 18 minutes and start adding the stock slowly. When the rice is tender stir through half the parmesan and chopped parsley place in a tray cool and chill.
- Depending on what size you want place, half the quantity you need into damp hands, flatten slightly and push the mozzarella and some smoked salmon in the centre. Top with remaining half quantity and form a ball.
- Beat the egg and add the remaining half finely grated parmesan to the panko. Pane the arancini in flour, egg and breadcrumb.
- Boil the peas in season water, drain keeping some of the cooking liquor.
- In a blender add the peas, butter, mint leaves a little of the water, blitz till smooth.
- Deep fry the arancini, if they are big you may need to put them in the oven to finish.
- On a warm plate add the pea puree, top with the arancini, pea shoots, some finely grated parmesan and serve with the tartar sauce.