Spring Green Arancini

Bright, fresh, and cheesy spring green arancini, dunked in a spicy aioli – the perfect snack to enjoy with our new Brewgooder IPA!

3 hours cook

Serves 4

Spencer Lengsfield
Twisted: Unserious food tastes seriously good.

Ingredients

    for the risotto
  • 200gspring greens
  • 1leek
  • 6 leaveswild garlic
  • 100gbaby spinach
  • 200gpeas
  • Handfulchives
  • 1 lvegetable stock
  • 2lemons
  • 300garborio risotto rice
  • 50mlwhite wine
  • 50gunsalted butter
  • Vegetarian parmesan, to taste
  • Salt and pepper, to taste
    • for the arancini
  • 10 cubeslow moisture mozzarella
  • 2eggs, beaten
  • 100gpanko breadcrumbs
  • Vegetable oil, for frying
  • Lemon wedges, to serve
    • for the aioli
  • 1egg yolk
  • 1garlic clove
  • 2red chillies
  • 1 tspcayenne
  • 1lemon, juice
  • 1 tbspcider vinegar
  • 200mlolive oil
  • Salt, to taste

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!

Method

  • 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!

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    Spencer Lengsfield

    Spencer Lengsfield

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    Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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