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Arancini with peas, spinach, mint and smoked scamorza

Karen Martini
Karen Martini

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Spring arancini with  molten cheese centres.
Spring arancini with molten cheese centres.Willaim Meppem

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.

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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. 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. 

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.theage.com.au/goodfood/recipes/arancini-with-peas-spinach-mint-and-smoked-scamorza-20221118-h27yhp.html