Tue, 7 November 2023
Leek Arancini
Makes 12
• 50 g butter
• 1 onion finely diced
• 2 garlic cloves minced
• 1 large leek washed and finely sliced
• 300 g risotto rice
• 1 litre chicken bone broth/stock
• 50 ml white wine
• 75 g parmesan cheese grated
• Sea salt and black pepper
• Optional: mozzarella pearls
Panne
• 2 eggs
• 250g panko breadcrumbs
• 2.5 litres oil for frying
Creamy Black Pudding Sauce
2 tbsp oil
2 cloves garlic ( diced )
1/3 chicken stock cube
250mls cream
200g black pudding ( diced into cubes )
Risotto
• Heat the chicken stock in a saucepan and keep it on low heat to keep it warm.
• In a large saucepan, heat a little oil and butter. Add in the diced onions, garlic and leeks, allow to sweat down for 8-10 minutes. Cover with a cartouche.
• Add the Arborio rice to the pot and stir to coat the grains in the butter. Cook for 2-3 minutes until the rice is slightly toasted.
• Add the warm chicken stock to the rice, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
• Add a splash of white wine.
• This process could take 20 - 25 minutes until the rice is cooked but still al dente.
• Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
• Allow to cool or blast chill.
• Roll the risotto into balls. ( add in the mozzarella pearl )
• Line a flat baking sheet with parchment paper.
• Crack and whisk the eggs.
• Spread out the breadcrumbs.
• Roll the arancini in the crumbs.
• Carefully drop four of the arancini into the hot oil and cook, maintaining a temperature of 150 - 160?; fry until a light golden brown for 2/3 minutes. Do not overcrowd the oil or the arancini will not cook evenly.
• Using a spider, transfer the arancini to a paper towel-lined plate and crush some flaky sea salt over each ball if serving immediately.
• If freezing, allow to cool, blast chill and label. Freeze and use within 1 month.
Creamy Black Pudding Sauce
• Heat the oil and garlic over a low to medium heat. Do not allow the garlic to colour. Add in the cream and allow it to reduce by half the volume. Crumble in the stock cube/stock pot.
• After the volume has reduced by half, or about 10 minutes, add in the black pudding. Try not to stir too much at this stage to hold the black pudding shape.
To Serve
• Spoon the creamy black pudding on the base of a warm plate. Sit the arancini on top. Garnish with some fresh grated parmesan and serve with a delicious green salad.
