PEA, TARRAGON & MASCARPONE ARANCINI
Prep, 10 mins. Cooking, 14 hours
MAKES 25
I love eating arancini as soon as they are fried, but that will never be possible on a picnic, so I've found a way of ensuring the rice stays soft even when cold. Out with the butter (which hardens when cold) and in with luscious mascarpone.
400ml vegetable stock
1tbsp olive oil
1 onion, finely chopped
125g risotto rice
3tbsp dry vermouth or dry white wine
60g frozen peas, defrosted
2tbsp chopped tarragon
2tbsp mascarpone
3tbsp freshly grated
Parmesan cheese
75g plain flour
75g panko breadcrumbs
1 egg
1tsp milk Sunflower oil, for frying
Sea salt and freshly ground black pepper
Lemon wedges, to serve
1 Bring the stock to the boil in a saucepan, then lower the heat to a slow simmer.
2 Heat the oil in a heavy-based saucepan over a low heat and gently cook the onions for 10 mins until softened. Add the rice and cook, stirring, for 1 min. Pour in the vermouth or wine and cook, stirring, until all the liquid has been absorbed.
3 Add 2 ladles of stock to the rice, stirring until it has been absorbed. Continue adding a ladleful of stock and stirring until the rice is creamy and tender to the bite, about 16-18 mins. Stir in the peas, tarragon, mascarpone and Parmesan. Taste, then season and leave to cool completely.
4 Wet your hands, take 1tbsp risotto and roll into a ball the size of a golf ball. Repeat to make 25.
This story is from the July 2022 edition of Country Homes & Interiors.
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This story is from the July 2022 edition of Country Homes & Interiors.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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