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    Summertime TAKEAWAY

    Jun 01, 2022 5 minutes

    PEA, TARRAGON & MASCARPONE ARANCINI

    Prep, 10 mins. Cooking, 1 ¼ hours

    MAKES 25

    I love eating arancini as soon as they are fried, but that will never be possible on a picnic, so I’ve found a way of ensuring the rice stays soft even when cold. Out with the butter (which hardens when cold) and in with luscious mascarpone.

    400ml vegetable stock
    1tbsp olive oil
    1 onion, finely chopped
    125g risotto rice
    3tbsp dry vermouth
    or dry white wine
    60g frozen peas, defrosted
    2tbsp chopped tarragon
    2tbsp mascarpone
    3tbsp freshly grated
    Parmesan cheese
    75g plain flour
    75g panko breadcrumbs
    1 egg
    1tsp milk
    Sunflower oil, for frying
    Sea salt and freshly
    ground black pepper
    Lemon wedges, to serve

    Bring the stock to the boil in a saucepan, then lower the heat

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