Ingredients
For the Risotto:
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Salt 2 g
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Water 1.6 l
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Onions 150 g
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Olive oil 20 ml
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Arborio rice 400 g
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White wine 200 ml
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Parmesan - vegan 60 g
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Creme Fraiche- vegan 60 ml
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Vegan Butter 50 g
For the Ragu:
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Water 0.15 l
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Cashew 60 g
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Balsamic vinegar 10 ml
For the Romesco:
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Almonds 200 g
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Sherry Vinegar 30 ml
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Paprika 4 g
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Rapeseed oil- extra virgin 100 ml
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Ramiro red peppers- roasted 400 g
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Salt 3 g
For the herb mayo:
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Lemon juice 10 ml
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Basil 25 g
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flat parsley 25 g
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Tarragon 25 g
To assemble Arancini:
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Soya Milk (unsweetened) 350 ml
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Plain flour 200 g
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Panko Breadcrumbs 200 g
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Aquafaba 300 ml
Preparation
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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.
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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.
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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.
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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.
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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.
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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.
