Pea arancini with aioli dip
Get your Easter gathering off to a cracking start with these deliciously crispy, cheesy risotto balls. They are perfect with a cold glass of fizz!
MAKES 18 PREP 1 HR, PLUS CHILLING COOK 45 MINS
✱ 15g butter
✱ 200g risotto rice
✱ 150ml dry white wine
✱ 400ml vegetable stock
✱ 100g frozen peas, thawed
✱ 30g Parmesan, finely grated (or any other hard cheese)
✱ Zest and juice of ½ lemon
✱ 75g plain flour
✱ 2 medium eggs, beaten
✱ 75g panko breadcrumbs
✱ Sunflower oil, for frying
✱ Aioli or garlic mayonnaise, to serve
✱ Lemon wedges, to serve
1 Heat the butter in a medium pan until sizzling. Stir in the risotto rice, cook for 1 min, then pour in the wine. Turn the heat down and cook off the wine for 6-7 mins.
2 When the rice has absorbed most of the liquid, stir in the stock and cook covered for 20 mins over a low heat, stirring every so often, until the rice has absorbed all the liquid. Take off the heat.
3 Meanwhile, blitz the peas in a small processor to a coarse purée, then stir into the risotto, along with the cheese, lemon zest and juice. Spread the mixture over a large baking tray, and leave to cool for 20 mins.
4 Roll the rice firmly into 18 walnut-sized balls and put on a baking tray, lightly cover and chill for at least 1 hr.
Put the flour, beaten egg and breadcrumbs in separate bowls. Roll
