Name: Rose Harissa Pesto and Gorgonzola Arancini}
Prep time: 30 min
Cook time: 30 min
Yield: 8-10 people

Rose Harissa Pesto and Gorgonzola Arancini

Prep 30 minutesCooking 30 minutes8-10 people

You can't go wrong with arancini, which is essentially breaded and fried rice balls. Rose Harissa Pesto is added to the rice mix, adding a tomato flavour with gentle heat. In the centre is a small piece of gorgozola cheese, that is lightly melted during frying, and provides a rich and contrasting flavour to the Rose Harissa Pesto rice.

recipe

30 minutes

Starter Recipes

Snack

Christmas Recipes

1 hour +

Italian

Nut Free Recipes

Cheese Recipes

Pestos

Rice & Grain Recipes

Starter

Difficult

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Ingredients

45ml/3tbsp Cornicabra Extra Virgin Olive Oil

1 onion, peeled and finely chopped

2 clove garlic, peeled and finely chopped

900ml water

1 vegetable or chicken stock cube

250g Carnaroli or Arborio Risotto Rice

4 tbsp Rose Harissa Pesto

125ml white or red wine

50g parmesan, grated at end

Salt and pepper

½ small bunch tarragon, leaves picked and finely chopped

200g gorgonzola

1 egg

170g plain flour

500g dried breadcrumbs

1 litre sunflower or rapeseed oil, for frying

Instructions

Place a medium pan on a medium heat and when hot, add the olive oil, onion and garlic. Season with salt and cook gently for about 5 minutes. Add 2 tbsp of Rose Harissa Pesto and continue to cook for another 5 minutes, until soft and sweet, turning the heat down if the onions or garlic begin to darken.
Whilst the onions are cooking, combine the water and stock cube in a pan and bring up to a simmer.
Add the rice to the pan with the onions, turn the heat up a little, season with salt and cook for 1 minute, stirring often. Add the wine and cook until evaporated, still stirring. Now add enough stock to cover the rice by about 1 cm and keep stirring until all the stock has been absorbed, adjusting the heat so the mixture gently bubbles. Repeat and continue to add stock and stir until all the stock has been absorbed. Turn the heat off, add 2 more tbsp of pesto, parmesan, tarragon and stir vigorously to combine. Taste and add more salt and pepper as needed. If the rice looks a little oily then add a splash of water to emulsify it again. Spread onto a tray, allow to cool, then place in the fridge to cool completely.
Cut the gorgonzola into small chunks the size of a fingernail. Take the rice from the fridge and roll into small balls about the size of a walnut, or a little larger. Push your finger into the centre to make a hole, fill with a piece of gorgonzola, then cover with rice. Repeat until you have used up all the mix
Beat together the egg, flour, a pinch of salt and 165ml cold water to make a thick batter. Put the breadcrumbs in a bowl. Use a spoon (ideally with holes) rather than your fingers to dip each ball into the batter to coat well, then drop into the breadcrumbs and shake the bowl so that it gets a good coating all over. Repeat until all the balls have been coated.
When ready to cook, pour the oil into a deep saucepan so that it is about a third full and place on a low to medium heat (never leave unattended) until it reaches about 170C. If you add a piece of bread and it sizzles gently without burning, then its ready. Cook the arancini in batches so that they are golden brown on the outside and warm in the middle, around 3-5 minutes, depending on their size and how hot the oil is. Allow the oil to come back up to temperature before cooking the next batch. Serve straight away or keep warm in a low oven. They are also very good at room temperature.