To serve: grated parmesan or vegetarian alternative
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).
To serve: grated parmesan or vegetarian alternative
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).
