Arancini with peas, spinach, mint and smoked scamorza

Name: Arancini with peas, spinach, mint and smoked scamorza
Cook time: 2 h 30 min
Yield: 30-35
Cuisine: Italian
Ingredients: 200g frozen peas; 1 litre chicken or vegetable stock; ⅓ cup dried mint; 40ml extra virgin olive oil; 1 small onion, finely diced; 2 garlic cloves, finely diced; 260g arborio rice; 1 bay leaf; 100ml wine white; 100g grana padano, finely grated; salt flakes and freshly ground black pepper; 80g frozen spinach, finely chopped; 1 bunch of mint, leaves picked and roughly chopped; 400g smoked scamorza or stracchino cheese, cut into 5mm cubes; plain flour for dusting; 2 egg whites, whisked; 200g panko breadcrumbs; olive oil or rice bran oil for deep-frying

Karen Martini

November 18, 2022

Spring arancini with molten cheese centres.Willaim Meppem

Time:2 hours +Makes:30-35

Arancini make for perfect finger food, although a little warning is needed when freshly cooked (that molten cheesy centre!). This version is verdantly bright – a herald of spring – even if I am using frozen peas and spinach here. That might seem counter-intuitive when they're in season, but they freeze exceptionally well, retaining their sweet freshness and vibrant colour. The dried mint also delivers a deep flavour.

Ingredients

200g frozen peas
1 litre chicken or vegetable stock
⅓ cup dried mint
40ml extra virgin olive oil
1 small onion, finely diced
2 garlic cloves, finely diced
260g arborio rice
1 bay leaf
100ml wine white
100g grana padano, finely grated
salt flakes and freshly ground black pepper
80g frozen spinach, finely chopped
1 bunch of mint, leaves picked and roughly chopped
400g smoked scamorza or stracchino cheese, cut into 5mm cubes
plain flour for dusting
2 egg whites, whisked
200g panko breadcrumbs
olive oil or rice bran oil for deep-frying

Method

1. Blanch the peas in boiling water for 45 seconds, then drain. Place in a plastic bag and crush with a rolling pin. Set aside.
2. Heat the stock in a medium saucepan. Add the dried mint and infuse for 5 minutes, then strain. Keep the stock hot on the stove.
3. In a wide-based saucepan, heat the oil over medium heat. Add the onion and garlic and cook for 3 minutes. Add the rice and bay leaf, and stir through for a minute or so until hot to touch. Pour in the wine and stir for about a minute to reduce. Add a third of the stock and stir until absorbed. Add half the remaining stock and cook to absorb, then add the rest of the stock, cooking it until the rice is a little less al dente than you'd want for a risotto. Stir through the grana padano and remove from heat. Season with salt and pepper.
4. Remove the bay leaf and spread out the rice on a tray or in a large bowl to cool for 5 minutes. Stir through the peas and spinach (if the rice is too hot, the greens will lose their colour). Check and adjust the seasoning. Cool for a further 20 minutes on the tray.
5. Stir the fresh mint through the cooled rice, then transfer to a lined baking tray and chill in the fridge for 40 minutes.
6. Using a tablespoon, scoop out a 30g portion of the rice (about the size of a walnut). Flatten a little and add a cube of scamorza. Fold the rice around the cheese and roll into a ball. Repeat and arrange on a lined tray, then chill until firm to the touch – about 30-60 minutes.
7. Once chilled, coat the balls in flour, then dip in the egg white, letting the excess run off. Finally, roll in the panko crumbs, creating a fine coating. Keep in the fridge until ready to fry, or freeze*.
8. Heat a deep-fryer or 10cm of oil in a saucepan to 175C. Fry in batches for 6 minutes until golden, ensuring you roll the arancini to cook evenly. Drain briefly, season with salt and serve immediately.
*Tip: Arancini freeze well once crumbed: simply defrost for a few hours in the fridge before cooking.