Green Arancini with Black Truffle Mayo

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Author: OcadoLife

Prep time: 10 mins

Cook time: 50 mins

These Green Arancini with Black Truffle Mayo from chefs and caterers Hanne Cole and Rachel Rumbol make a moreish and original starter or snack with drinks – just roll them smaller or larger depending on the occasion. Hanne and Rachel say, “The vibrant green rice filling is a fun surprise with lovely depth of flavour, and the fragrant truffle mayo takes things up a gear – we guarantee your guests will be calling out for more!” Looking for more Italian recipes? Look no further.

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Ingredients Method

Ingredients

40g unsalted butter
1 onion, diced
200g cavolo nero
2 garlic cloves, crushed or grated
350g risotto rice
150ml white wine
900ml hot vegetable stock
150g parmesan, finely grated, plus extra for grating over
1 lemon, zested, plus a squeeze of juice
150g mozzarella, chopped into small chunks
150g plain flour
7 large eggs, 3 lightly beaten, 4 yolks only
300g panko breadcrumbs
20g whole black truffles, grated, plus 2 tsp brine from the jar
1 tsp dijon mustard
1 L sunflower oil (approx.), for deep-frying, plus 500ml for the mayo
4 tsp white wine vinegar

Method

Step 1

In a large frying pan, melt the butter and cook the onion over a medium heat for about 7 mins or until soft.

Step 2

Meanwhile, blanch the cavolo nero in a pan of boiling salted water for 3 mins, then transfer to a bowl of iced water to preserve its vivid green colour. Drain and squeeze out the excess water, then blend in a food processor until smooth – add a splash of water if needed to help blitz it into a smooth paste. Set aside.

Step 3

Add the garlic to the onion and continue cooking for 2 mins. Add the risotto rice and stir to coat the grains in the butter. Add the wine and cook until the liquid has evaporated. Stir in the hot stock a little at a time, ensuring each addition has been absorbed by the rice before adding more; this should take about 20 mins.

Step 4

Stir in the cavolo nero purée, parmesan and lemon zest. Spread out onto a baking tray, leave to cool a little, then transfer to the fridge to chill. Once the mixture is cold, mix through the mozzarella, then use your hands to shape it into 24 balls.

Step 5

Put the flour, beaten egg and panko into 3 separate bowls. Roll the balls in the flour, dust off the excess, then dip in the beaten egg, followed by the panko. Repeat, if you like, for extra-crunchy arancini. Set aside.

Step 6

To make the mayo, put the grated truffle, egg yolks and mustard in a bowl. Gradually add half the 500ml oil, whisking with a balloon or electric whisk until combined. Add the vinegar and truffle brine, then continue adding the remaining 250ml oil until smooth and emulsified. Season with salt and a squeeze of lemon.

Step 7

Fill a deep, heavy-bottomed pan halfway with the oil for deep-frying and heat to 170°C. If you don’t have a cooking thermometer, drop a small piece of bread into the oil; it should sizzle and rise to the surface. When the oil is ready for frying, cook the balls in batches, making sure not to overcrowd the pan. Use a slotted spoon to lower them into the oil, cook for about 7 mins or until the breadcrumbs are golden, then remove with a slotted spoon. Drain on kitchen towel, then transfer to your serving plate and top with grated parmesan. These are best served straight away, with the mayo alongside, but they can also be eaten at room temp or reheated in the oven later (heat on a tray for 5 mins at 200°C/180°C/gas 6).