19 Mar Mushroom and blue cheese arancini with tomato relish, pesto and truffle mayo
Ingredients
Arancini
- Some butter and olive oil for cooking
- 3 Onions finely chopped
- 6 Garlic cloves minced
- 250 grams Brown mushrooms, chopped
- 1 1/2 cups Arborio Rice
- 500 ml white wine
- 1 liter prepared chicken stock
- Salt and pepper to taste
- 100 grams President Creamy Blue cheese, cut into cubes
- 200 grams Flour
- 3 eggs beaten with a splash of water
- 200 grams Panko bread crumbs or any other bread crumbs from a supermarket
- Some canola oil for frying
Herb Pesto
- 200 grams Fresh herbs such as basil, parsley, coriander and chives
- 50 grams Parmesan cheese grated
- 1/2 cup Extra Virgin olive oil
- 50 grams Almonds, toasted
- 3 Garlic cloves minced
- Salt and pepper to taste
Truffle Mayo
- 2 Egg yolks at room temperature
- 15 ml Dijon mustard
- 200 ml Canola Oil
- 50 ml Willow Creek Truffle Flavoured Olive Oil
- Zest and juice of 1 lemon
- Salt and pepper to taste
Tomato Relish
- Butter and olive oil for cooking
- 1 onion chopped
- 2 Garlic cloves minced
- 2 Rosemary sprigs leaves stripped and chopped
- 2 Thyme sprigs leaves stripped and chopped
- 1 Tin Chopped tomato
- 15 ml sugar
- Salt and pepper to taste
Instructions
Arancini
- Place some butter and olive oil in a saucepan and add the onion, garlic and mushrooms. Fry until cooked and golden brown.
- Add the rice together with more butter and fry for 5 minutes.
- Add the wine and cook until evaporated.
- Add the stock bit by bit until the rice is cooked but not mushy. If you need more liquid add some water or more stock. Season to taste and cool down completely.
- Once the risotto has cooled, roll into small balls (about 40g each) and place a piece of blue cheese inside.
- Roll the risotto balls in some flour, then the egg and then in the breadcrumbs.
- Fry in hot oil until golden brown. Serve immediately.
Herb Pesto
- Place all the ingredients in a food processor and blend until thick and smooth. Place in a container in the fridge until serving.
Truffle Mayo
- Place the egg yolks, lemon juice, mustard and seasoning in a blender.
- While the blender is running, add the oil and olive oil. The mayo should be thick and glossy. Place in the fridge until serving.
Tomato Relish
- Place some butter and olive oil in a saucepan and add the onion and garlic. Fry until cooked and slightly browned.
- Add the herbs, tomato, sugar and seasoning and cook until thickened.
- Serve hot with the arancini, pesto and truffle mayo.