Ingredients
- 1/2 onion, peeled and diced
- 25g butter
- 250g risotto rice
- 100ml white wine
- 500ml veg stock
- 200g courgettes finely diced
- 50g grated parmesan (or vegetarian alternative)
- 25g mascarpone
- salt and pepper
- few sprigs thyme
- 1 lemon zest
To serve: grated parmesan or vegetarian alternative
- 100g plain flour
- 3 eggs, beaten
- 200g panko breadcrumbs
- 2l vegetable oil for frying
- 2 egg yolks
- 1 tbs white wine vinegar
- 1 tbs Dijon mustard
- 200ml veg oil
- 1 lemon juice
Method
Heat a large saucepan melt the butter and the onion and cook for 2 minutes, add the rice and thyme coat in the onion mixture and stir for 1 minute, add the wine bring to the boil then add the courgettes and the stock stirring occasionally.
Cook for 15 minutes then stir through the parmesan (or vegetarian alternative), lemon zest and mascarpone, spoon onto a tray, season and then chill.
Heat the veg oil to 170c. Roll the mixture into 20 bite sized balls, coat in seasoned flour, egg and breadcrumbs, fry in batches for 1 to 2 minutes until golden brown drain onto kitchen paper.
Meanwhile make the mayo whisk the egg yolks vinegar and mustard together. Slowly drizzle in the veg oil whisking continuously until thick, add the lemon juice.
To serve put the aranchini onto a bowl drizzle over mayo and grate over parmesan (or vegetarian alternative).
Ingredients
- 1/2 onion, peeled and diced
- 25g butter
- 250g risotto rice
- 100ml white wine
- 500ml veg stock
- 200g courgettes finely diced
- 50g grated parmesan (or vegetarian alternative)
- 25g mascarpone
- salt and pepper
- few sprigs thyme
- 1 lemon zest
To serve: grated parmesan or vegetarian alternative
- 100g plain flour
- 3 eggs, beaten
- 200g panko breadcrumbs
- 2l vegetable oil for frying
- 2 egg yolks
- 1 tbs white wine vinegar
- 1 tbs Dijon mustard
- 200ml veg oil
- 1 lemon juice
Method
Heat a large saucepan melt the butter and the onion and cook for 2 minutes, add the rice and thyme coat in the onion mixture and stir for 1 minute, add the wine bring to the boil then add the courgettes and the stock stirring occasionally.
Cook for 15 minutes then stir through the parmesan (or vegetarian alternative), lemon zest and mascarpone, spoon onto a tray, season and then chill.
Heat the veg oil to 170c. Roll the mixture into 20 bite sized balls, coat in seasoned flour, egg and breadcrumbs, fry in batches for 1 to 2 minutes until golden brown drain onto kitchen paper.
Meanwhile make the mayo whisk the egg yolks vinegar and mustard together. Slowly drizzle in the veg oil whisking continuously until thick, add the lemon juice.
To serve put the aranchini onto a bowl drizzle over mayo and grate over parmesan (or vegetarian alternative).