We've got a luxurious spring green and wild garlic risotto encasing a cube of mozzarella and deep fried until golden. I've served these with a spicy aioli here, but serve them with whatever you like!
Start by making the risotto. Blanch your spring greens in boiling water for 2 minutes.
Add to a blender with a splash of vegetable stock, half of the leek, spinach, half of the peas, wild garlic, chives, salt, and the juice of 1 lemon. Blend until smooth.
In a large pot, saute the rest of the leek with a knob of unsalted butter. Add the rice, stir to combine, then deglaze with the wine.
Slowly ladle in the stock and keep stirring, until the rice is almost cooked through and the risotto is creamy. Stir through your blended greens.
Finish with the rest of the peas, grated parmesan, lemon juice, and a knob of butter. Transfer to a casserole dish, then leave to chill in the fridge for at least 2 hours.
Meanwhile, make the aioli. In a measuring jug combine the egg yolk, garlic, chilli, paprika, lemon, vinegar, and salt. Slowly drizzle in the oil until it has thickened and emulsified
Once the risotto has chilled, scoop up a handful and stuff with a cube of low moisture mozzarella in the middle. Coat the balls lightly in flour, then beaten eggs, and then the panko.
Deep fry in 180 C vegetable oil until golden and crispy. Serve with the aioli and some lemon wedges, and enjoy with a cold IPA!
