Green Goddess Arancini with Fire Roasted Red Pepper Sauce
700g chilled risotto (1/4 x quantity leftover Green Goddess Risotto – see recipe)
100g mozzarella cheese, cut into 1.5cm cubes
Vegetable oil, for deep-frying
Basil leaves and Parmesan cheese, to garnish
100g plain flour
250g panko breadcrumbs or gluten-free breadcrumbs
4 free-range eggs
Fire roasted red pepper Sauce– makes about 200ml
20ml olive oil
3 French shallots, chopped
5g Riviana Minced Garlic
200g drained Riviana Fire Roasted Marinated Red Pepper Strips
20ml extra-virgin olive oil
Scoop 80g (1/3 cup) risotto and form into a ball around a cube of mozzarella cheese, making sure the cheese is enclosed. Repeat with remaining risotto and cheese.
For the crumb coating, place the flour on a plate and season. Place the breadcrumbs on a tray. Whisk the egg and milk together in a bowl.
Roll each ball in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing lightly to coat. Repeat the process with the egg and breadcrumbs to double-coat the balls. Place on a tray and refrigerate for 30 minutes to chill.
To make the Fire roasted red pepper Sauce, heat olive oil in a small heavy-based saucepan over medium heat and cook the shallot for 5–6 minutes or until softened and starting to caramelise. Add Riviana Minced Garlic and cook until fragrant. Stir in the Riviana Fire Roasted Marinated Red Pepper Strips.
Remove from the heat and set aside to cool slightly, then blend the mixture in a small food processor or blender until smooth. With the motor running, drizzle in the extra virgin olive oil and blend until emulsified. Season with salt and freshly ground white pepper.
Heat oil to 170°C in a deep fryer. Cook arancini, in batches for 5 – 6 minutes, until heated through and cheese melts in the centre, gently rolling the balls for an even golden-brown colour. Drain on paper towel. Serve immediately with a sprinkle of sea salt, parmesan, basil and sauce.
Tips and hints:This recipe has vegetarian and gluten-free options
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