Arancini With Smoked Mozzarella And Green Goddess
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Arancini With Smoked Mozzarella And Green Goddess
Ingredient
3-4 cups leftover mushroom risotto
100g smoked mozzarella, diced into 1cm cubes
100g plain flour
3 eggs, well beaten
200g panko breadcrumbs
Green Goddess
1 garlic clove
3 anchovy fillets
100g mayonnaise
100g natural yoghurt
1/2 cup parsley leaves
3 tbs roughly chopped chives
2 tbs roughly chopped tarragon
3 tbs red wine vinegar
3 tbs Red Island extra virgin olive oil
Sea salt flakes and cracked black pepper
Method
Preheat the deep fryer to 180 degrees.
Meanwhile, for the Green Goddess, place everything into a food processor and blend until smooth.
Using wet hands, roll the risotto into golf ball-sized balls. Insert a piece of the smoked mozzarella into the centre of the ball and reform. Repeat the process for the rest of the risotto balls.
Dredge the balls through the flour, egg and breadcrumb mix so that they’re well coated in the panko crumbs.
Deep fry the balls so that they’re golden and crispy. Drain on paper towel. Serve arancini alongside Green Goddess.
Recipe by Andy Allen
