Recipe of the week

This week we’re trying out a Food Fox recipe called Arancini with aïoli. These deep-fried risotto balls, served with garlic mayo is a great way to use up leftover risotto. Ilse prefers stuffing the arancini with smoked mozzarella, which we think will pair well with a crisp Chardonnay.
TPBTFFNov15-Arancini1-cropped

Ingredients:

  • about 2 cups prepared left-over risotto
  • 100 g smoked mozzarella, cubed 1 x 1 cm
  • 1/2 cup flour
  • salt and pepper
  • 3 eggs, lightly whisked
  • 2 cups fresh bread crumbs
  • 750 ml canola oil

Take a small tablespoon of cold risotto and fill it with a cube of mozzarella. Shape the risotto to cover the cheese and roll it into a neat ball (cold risotto is easier to shape). Continue until all the risotto is used.

In a shallow bowl, mix the flour with some salt and pepper. Place the bread crumbs in another shallow bowl, and the eggs in another. Dip each risotto ball into the seasoned flour, then into the egg and then into the breadcrumbs, covering it all over. Place on a clean plate and repeat.

Heat the oil to about 180 C, then fry batches of arancini until golden all over – about 3 minutes. Serve with aioli.

For the aioli:

  • 2 egg yolks
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 30 ml lemon juice or apple cider vinegar
  • salt and pepper
  • about 180-250 ml canola oil

In a blender or food processor, add the yolks, garlic, mustard and lemon juice. Season with salt & pepper then blend well. With the motor running, add the oil in a thin stream until fully incorporated and thick and creamy. Transfer to a glass jar and refrigerate until ready to use.

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