Jamie Magazine
By Rebecca Rauter
Ingredients
5 spring onions
1 small clove of garlic
olive oil
160g arborio risotto rice
80ml white wine
500ml hot organic vegetable stock
40g fresh or frozen peas
20g butter
1 lemon
20g Parmesan cheese
2 sprigs of fresh mint
½ a bunch of fresh basil
2 large free-range eggs
200g fresh breadcrumbs
vegetable oil
Method
- Trim and finely chop the spring onions, peel and finely chop the garlic.
- Heat 1 tablespoon of olive oil in a pan, add half the spring onions and cook gently until soft. Add the garlic and cook for a further minute.
- Turn up the heat, add the rice and stir for a couple of minutes until translucent, then add the wine and keep stirring until all of it has been absorbed.
- Pour in the hot stock in small amounts, stirring continuously over a low heat until the rice is almost cooked; you may not need all of the stock.
- Add the peas and cook for a couple of minutes more.
- Turn off the heat and stir in the butter, remaining spring onions and lemon zest. Finely grate in the Parmesan, pick, chop and add the herbs, then season with sea salt and black pepper. Leave to cool completely.
- Take small handfuls and shape into cakes. Beat the eggs in a shallow bowl, then place the breadcrumbs on a plate alongside it.
- Dip the cakes in the egg, shaking off any excess, then coat in the breadcrumbs.
- Heat enough oil to fill a large frying pan to about half the depth of the cakes. Fry the arancini for 3 to 4 minutes on each side, or until golden, then drain on kitchen paper.
- Serve with a green salad and a squeeze of lemon.
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