Arancini with three cheeses and green peas
7 servings
60 minutes
Arancini with three cheeses and green peas is an exquisite Italian dish born in sunny Sicily. These crispy rice balls with a delicate filling of mozzarella, gorgonzola, and taleggio captivate with their creamy flavor enhanced by the aroma of saffron and the richness of mascarpone. The crunchy breadcrumb coating gives them an appetizing golden crust, while the green pea puree with mint notes highlights the freshness and lightness of the dish. Arancini are perfect for cozy family dinners or festive events, where they delight guests with their harmonious combination of textures and flavors. Serving them with dill-infused mayonnaise adds a final touch, turning the tasting into a true gastronomic pleasure.
1
First, prepare the vegetable broth. For two liters of water, you will need one onion, one leek stick, two carrots, two celery stalks, a bunch of parsley, one fennel bulb, and three black peppercorns. Bring the broth to a boil and then simmer on medium heat for one to two hours. After an hour, strain the broth and discard the vegetables.
- Vegetable broth: 250 ml
2
Chop garlic and shallots finely. The finer, the better. In a wide pot, sauté onion and garlic in olive oil over medium heat for 2-3 minutes. Add rice to the pot and mix thoroughly for 2-3 minutes. Add saffron to the pot and stir the rice for another 15-20 seconds.
- Shallots: 1 piece
- Garlic: 1 clove
- Carnaroli rice: 100 g
- Saffron: 1 g
3
Pour wine into the pot. Simmer the rice for 5 minutes, stirring occasionally. Once the wine is absorbed, add broth. Let the rice simmer on low heat for a gentle boil. After 15 minutes, taste the rice; it should not be crunchy but al dente. Once the rice reaches al dente, remove it from heat. Add mascarpone, parmesan, salt, and pepper to the rice and mix very vigorously. Don't be afraid to break the rice; you need to release the starch from it. The rice should become silky.
- Dry white wine: to taste
- Vegetable broth: 250 ml
- Mascarpone cheese: 50 g
- Grated Parmesan cheese: 150 g
- Salt: 60 tablespoons
- Ground black pepper: to taste
4
The finished risotto needs to be cooled quickly to stop cooking. Spread the rice on a tray, flatten it, and place it in the fridge for two to three hours to freeze.
5
Blend mozzarella, gorgonzola, and taleggio in a blender.
- Mozzarella cheese: 70 g
- Gorgonzola cheese: 35 g
- Taleggio cheese: 35 g
6
From cooled rice, make balls weighing 20 grams with a damp hand. Make a dent in the ball and place 20 grams of cheese mixture inside. Roll the ball.
7
Roll the prepared balls in flour, shake off the excess flour.
- Wheat flour: 50 g
8
Whisk the eggs and coat the balls in them.
- Chicken egg: 2 pieces
9
Coat the balls in Panko breadcrumbs or any other breadcrumbs.
- Panko bread crumbs: 200 g
10
Heat the oil in a saucepan to 180 degrees. Fry the arancini in the oil for three minutes until they turn a rich golden color.
11
For pea puree. Boil a bunch of mint in two liters of water. Add salt. In the boiling broth, add 200 grams of frozen green peas. Cook for 2-3 minutes. When the peas are soft, blend the hot peas, adding a tablespoon of parmesan, a spoon of mascarpone, a spoon of butter, salt and pepper to taste. Quickly put the finished puree in the refrigerator.
- Dill: 2 sprigs
- Green pea puree: 200 g
- Grated Parmesan cheese: 150 g
- Mascarpone cheese: 50 g
- Salt: 60 tablespoons
- Ground black pepper: to taste
12
Mix mayonnaise with dill sprigs. Place two spoons of puree and arancini on a plate. Garnish the arancini with a drop of mayonnaise.
- Dill: 2 sprigs