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


Ingredients
Arancini al ragù
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+
£11.1
For the Risotto:
Salt
/g
2.0 g
0%
Water
/l
1.6 l
0%
KNORR Professional Vegetable Jelly Bouillon 800g
/g
40.0 g
0%
Onions
/g
150.0 g
0%
Olive oil
/ml
20.0 ml
0%
Arborio rice
/g
400.0 g
0%
White wine
/ml
200.0 ml
0%
Parmesan - vegan
/g
60.0 g
0%
Creme Fraiche- vegan
/ml
60.0 ml
0%
Vegan Butter
/g
50.0 g
0%
For the Ragu:
KNORR Tomato & Basil Concentrated Sauce 1.1L
/ml
150.0 ml
0%
Water
/l
0.15 l
0%
Cashew
/g
60.0 g
0%
Balsamic vinegar
/ml
10.0 ml
0%
The Vegetarian Butcher NoMince 2kg
/g
200.0 g
0%

May contain nuts and their derivatives
May contain peanuts and their derivatives
For the Romesco:
Almonds
/g
200.0 g
0%
Sherry Vinegar
/ml
30.0 ml
0%
Paprika
/g
4.0 g
0%
Rapeseed oil- extra virgin
/ml
100.0 ml
0%
Ramiro red peppers- roasted
/g
400.0 g
0%
Salt
/g
3.0 g
0%
For the herb mayo:
Lemon juice
/ml
10.0 ml
0%
Basil
/g
25.0 g
0%
flat parsley
/g
25.0 g
0%
Tarragon
/g
25.0 g
0%
To assemble Arancini:
Soya Milk (unsweetened)
/ml
350.0 ml
0%
Plain flour
/g
200.0 g
0%
Panko Breadcrumbs
/g
200.0 g
0%
Aquafaba
/ml
300.0 ml
0%
/
For the Risotto:
-
Salt 2.0 g
-
Water 1.6 l
-
Onions 150.0 g
-
Olive oil 20.0 ml
-
Arborio rice 400.0 g
-
White wine 200.0 ml
-
Parmesan - vegan 60.0 g
-
Creme Fraiche- vegan 60.0 ml
-
Vegan Butter 50.0 g
For the Ragu:
-
Water 0.15 l
-
Cashew 60.0 g
-
Balsamic vinegar 10.0 ml
For the Romesco:
-
Almonds 200.0 g
-
Sherry Vinegar 30.0 ml
-
Paprika 4.0 g
-
Rapeseed oil- extra virgin 100.0 ml
-
Ramiro red peppers- roasted 400.0 g
-
Salt 3.0 g
For the herb mayo:
-
Lemon juice 10.0 ml
-
Basil 25.0 g
-
flat parsley 25.0 g
-
Tarragon 25.0 g
To assemble Arancini:
-
Soya Milk (unsweetened) 350.0 ml
-
Plain flour 200.0 g
-
Panko Breadcrumbs 200.0 g
-
Aquafaba 300.0 ml
Preparation
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.