PEA ARANCINI WITH AIOLI
These tasty little bites are can be made in advance – and are ideal to serve as a starter or as a side dish.
MAKES 18
✣ 15g (½oz) butter
✣ 200g (7oz) risotto rice
✣ 150ml (5fl oz) white wine
✣ 400ml (14fl oz) vegetable stock
✣ 100g (3½oz) frozen peas, thawed
✣ 30g (1oz) finely grated Parmesan (or any other hard cheese)
✣ Zest and juice of ½ lemon
✣ Sunflower oil, for frying
✣ 75g (2½oz) plain flour
✣ 2 eggs, beaten
✣ 75g (2½oz) panko breadcrumbs
✣ 300g (10oz) asparagus, or 2 spears per person
✣ Lemon wedges, to serve
For the aioli:
✣ 1 egg yolk
✣ 1 garlic clove, finely grated
✣ 1tsp Dijon mustard
✣ ½tsp caster sugar
✣ Juice of ½ lemon
✣ 250ml (8fl oz) sunflower oil 1
Heat the butter in a medium-sized pan until sizzling. Stir in the risotto rice, cook for 1 min, then add the wine and give it a good stir. Turn the heat down to medium-low and allow the wine to cook off for 5-8 mins. 2
When the rice has absorbed most of the liquid, add the vegetable stock and stir well, then cover with a lid. Cook the risotto gently for 20 mins, stirring every few mins, until the rice has absorbed all the liquid and has a gentle bite to it. 3
Meanwhile, blend the peas in a small processor to make a coarse purée.
4
Remove the risotto from the heat and stir in the pea purée, cheese, and lemon zest and juice. Spread the rice mixture over a large plate, or baking tray, and allow to cool for about 20 mins.
5
Roll the rice firmly into 18 walnut-sized balls. Place on a baking tray, cover with cling film and store in the fridge until you need them.
6
For the aioli, use a small blender or a stick blender, to blitz the egg yolk, garlic, mustard, sugar and lemon juice together. Slowly add the oil in a steady stream until the mayonnaise thickens. Season well to taste. Store in a jar in the fridge until ready to use. 7
Heat 5cm (2in) of oil in a medium pan to fry the aranchi balls. The oil is ready when a cube of bread browns in 2 mins.
8
Place the flour, beaten egg and breadcrumbs, each in 3 separate bowls, next to each other. Roll the arancini in the flour first, then the egg, and finally in the breadcrumbs.
Fry them in batches until golden brown.
9
Use a vegetable peeler to peel the asparagus or cut it very thinly in lengths. Divide between the serving plates and top with the balls of arancini, a dollop of aioli and a lemon wedge.