Arancini with Three Cheeses and Green Peas
Appetizers • Italian
Description
Arancini with three cheeses and green peas
Ingredients
- Saffron ½ g
- Carnaroli Rice 5 oz
- Goat cheese 0 oz
- Shallot 1 piece
- Garlic 1 clove
- Taleggio cheese 0 oz
- Melted Cheese 0 oz
- Mascarpone Cheese Unagrande 0 oz
- Salt 60 teaspoons
- Grated Pecorino Pepato Cheese 5 oz
- Dry White Wine to taste
- Wheat Flour 0 oz
- Panko breadcrumbs 5 oz
- Chicken Egg 2 pieces
- Ground Black Pepper to taste
- Dill 2 sprigs
- Pea purée 5 oz
- Chicken Broth 10 fl oz
Step-by-Step Guide
Step 1
First, you need to prepare vegetable broth. For two liters of water, you will need one onion, one stalk of leek, two carrots, two celery stalks, a bunch of parsley, one fennel bulb, and three black peppercorns. Bring the broth to a boil, then simmer on medium heat for one to two hours. After an hour, strain the broth and discard the vegetables.
Step 2
Finely chop the garlic and shallots. The finer, the better. In a wide pot, sauté the onion and garlic in olive oil over medium heat for 2-3 minutes. Add the rice to the pot and stir thoroughly for 2-3 minutes. Add the saffron to the pot and stir the rice for another 15-20 seconds.
Step 3
Pour the wine into the pot. Simmer the rice for 5 minutes, stirring occasionally. When the wine is absorbed, add the broth. Let the rice simmer on low heat, maintaining a gentle boil in the pot. After 15 minutes, taste the rice. It should not be crunchy; it should be al dente. Once the rice reaches the al dente stage, remove it from the heat. Add mascarpone, Parmesan, salt, pepper, and mix very vigorously. Don't be afraid to break the rice; you need to release the starch from it. The rice should become silky.
Step 4
The cooked risotto should be cooled down quickly to stop the cooking process. Spread the rice on a tray, flatten it out, and place it in the refrigerator for two to three hours until it is chilled.
Step 5
Blend the mozzarella, gorgonzola, and taleggio in a blender.
Step 6
Using your damp hand, shape the cooled rice into balls weighing about 20 grams each. Make a small indentation in each ball and place 20 grams of the cheese mixture inside. Roll the ball to seal it.
Step 7
Coat the prepared balls in flour and shake off any excess flour.
Step 8
Beat the eggs and coat the balls in them.
Step 9
Coat the balls in Panko breadcrumbs or any other breadcrumbs.
Step 10
Heat the oil in a saucepan to 355°F. Fry the arancini in the oil for three minutes, until they turn a rich golden color.
Step 11
For the pea puree. Boil a bunch of mint in two liters of water. Add salt. Once the water is boiling, toss in 200 grams of frozen green peas. Cook for 2-3 minutes. When the peas are tender, blend them in a blender while hot, adding a tablespoon of Parmesan cheese, a spoonful of mascarpone, a tablespoon of butter, salt, and pepper to taste. Quickly refrigerate the finished puree.
Step 12
Mix the mayonnaise with sprigs of dill. On a plate, place two spoonfuls of the puree and the arancini. Garnish the arancini with a dollop of mayonnaise.
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