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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

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.