Cavern Ruby Arancini

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Step by Step

RECIPE INGREDIENTS

  • 2tbsp olive oil 
  • 20g Dragon Salted Butter 
  • 1 onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 350g risotto rice 
  • 150ml white wine 
  • 1.2l vegetable stock 
  • 150g Cavern Ruby, grated 
  • 150g Cavern Ruby, chopped into 20 small pieces 
  • 1 lemon, zest 
  • Vegetable oil, for deep-frying 
  • 150g plain flour 
  • 3 eggs, lightly beaten 
  • 150g panko breadcrumbs 

 

RECIPE DIRECTIONS

  1. Heat the oil and butter in a saucepan until foamy. Add the onion and salt.Fry over a low heat for 15 minutes. 
  2. Add the garlic and cook for another minute.  
  3. Fold in the rice and cook for another minute.  
  4. Slowly pour in the wine. Bring to the boil and cook until the liquid is reduced by at least half.  
  5. Pour in half the stock and simmer, stirring until most of the liquid is absorbed. Add the remaining stock in parts as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). 
  6. Stir in the grated cheese and lemon and season to taste. 
  7. Spread the risotto out into a lipped tray and leave to cool to room temperature.  
  8. Scoop the cooled risotto into 18 equal portions – they should be a bit bigger than a golf ball.  
  9. Flatten each ball in your hand and put a piece of the chopped cheese in the centre, then wrap the cheese in the rice and roll into a ball. Repeat with the remaining risotto balls. 
  10. Put the flour, eggs, and breadcrumbs into three shallow bowls. Dip each prepared ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.  
  11. Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170°C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds.  
  12. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre.  
  13. Set aside on a tray lined with a clean kitchen towel.  
  14. Eat the arancini warm, or serve with Dragon Sundried Tomato and Garlic Chutney.  

Which Cheese should I buy for this?