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Arancini al ragù

Crispy bolognese risotto balls packed with The Vegetarian Butcher NoMince and served with herby Hellmann’s Vegan Mayo

Plant Based Plant Based
Main courses Main courses
Arancini al ragù – recipe

Ingredients

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For the Risotto:

For the Ragu:

For the Romesco:

For the herb mayo:

To assemble Arancini:

  • Soya Milk (unsweetened) 350.0 ml
  • Plain flour 200.0 g
  • Panko Breadcrumbs 200.0 g
  • Aquafaba 300.0 ml

Preparation

  1. For the Risotto:

    • Bring the water to the boil then whisk in the Knorr Professional Vegetable Jelly Bouillonuntil dissolved then remove from the heat.
    • Finely dice the onion.
    • Heat the oil and vegan butter in a pan and add the onion then sweat until translucent.
    • Add the Arborio rice and gently fry for 1 minute, then add the white wine and cook until absorbed.
    • Slowly ladle the bouillon into the rice and stir constantly until each ladle of liquid has been absorbed then check the seasoning.
    • Once the rice is cooked, with a slight al dente bite, remove from the heat and stir through the vegan creme fraiche and parmesan then allow to cool.

  2. For the Ragu:

    • In a pan, combine all the ingredients except the No Mince, bring to the boil and turn down to a simmer for 15 minutes
    • Remove from the heat, then add to a blender and blitz until you have a creamy looking smooth sauce.
    • Return to the pan and add the No Mince, gently warm through whilst stirring for 3-4 minutes - adjust seasoning to taste
    • Remove from the heat and chill.

  3. For the Romesco:

    • Add almonds to a blender and pulse until finely chopped.
    • Add the vinegar, paprika, Knorr garlic puree, salt, and pulse until combined.
    • Roughly chop the roasted red peppers and add to the mixture, pulsing until combined.
    • Drizzle in the oil until a smooth consistency.

  4. For the herb mayo:

    • Plunge the herbs into boiling water for 15 seconds then remove and place into ice water.
    • Squeeze out any access water then place into a blender along with the Hellmanns Vegan mayo and the lemon juice.
    • Blend until smooth and green then remove and spoon into a squeezy bottle.

  5. To assemble Arancini:

    • Take chilled ragu mixture and shape into 15g balls and reserve in fridge.
    • Take the chilled risotto and shape into 60g balls and reserve in fridge.
    • To assemble arancini press the risotto ball flat into a slightly moistened hand, place the ragu into the middle of the rice, gently shape around to form an egg shape.
    • Place on a greaseproof lined tray and reserve in fridge. Repeat until all mixture used.
    • Pour the soya milk and aquafaba (whisked together), flour, and breadcrumbs into 3 separate trays then pass the arancini through the flour then soya milk and finally the breadcrumbs and ensure they are coated well.
    • Chill in the fridge for 15 minutes.

  6. To Serve:

    • Pre-heat the fryer to 170c.
    • Remove the arancini from the fridge and cook for approximately 4-5 minutes until golden brown and hot in the middle then remove and drain any access oil on kitchen paper.
    • Place 2 spoons of Romesco on a plate, sit the arancini on top and garnish with the herb mayo.
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