Asparagus and Wild Garlic Arancini stuffed with Taleggio
This is the perfect late spring lunch following a dinner of risotto – super fast to put together if the risotto has been in the fridge overnight. We serve it alongside a rocket salad.
INGREDIENTS
Makes around 7-8 Arancini
500g vegetable stock
250g arborio rice
50g parmesan
120g cooked asparagus, chopped
120g wild garlic pesto – see below
180g taleggio
250g breadcrumbs – which I usually run a pinch of dried oregano through
150g 00 flour
300g water
Extra virgin olive oil for frying
Wild garlic pesto
150g wild garlic leaves
50g parmesan
1 garlic clove, crushed
½ lemon zest and its juice
50g pine nuts
150ml extra virgin olive oil – we use Extremum from Paolo Cassini, monocultivar Taggiasca
Maldon salt
METHOD
Begin by making the wild garlic pesto. Blend all of the ingredients together until you have a smooth paste. Add more olive oil as needed.
Meanwhile make the rice using the typical risotto method adding stock to your rice for around 17 minutes. When almost cooked, add the parmesan, asparagus, burrata and pesto to the rice.
Turn your rice out on to a tray and cool. Then chill for about 15 minutes.
Once cool, form the rice balls (you should be able to make 6) and then place 30g taleggio at the heart of each ball. Set aside to chill for around 20 minutes.
Meanwhile, create a batter using the flour and water. Then roll the chilled rice balls through the batter and then through the breadcrumbs.
Finally, heat some extra virgin olive oil in a deep frying pan and fry your arancini until golden brown. They should be piping hot in the middle.