Description
Crispy Leek Arancini sparkle with Italian culinary magic, blending creamy risotto and delicate leeks into golden-fried spheres of pure comfort. Cool pea and mint dressing adds a refreshing counterpoint, inviting you to savor each delightful bite of this elegant appetizer.
Ingredients
Scale
Main Ingredients:
- 300 grams (10.5 ounces) leftover leek and pea risotto
- 150 grams (5.3 ounces) breadcrumbs
- ¼ cup peas
- 10 grams (0.35 ounces) fresh mint leaves
Binding and Liquid Ingredients:
- ¼ cup oat milk
- 3 tablespoons flour
- Juice of ½ lime
Seasoning and Cooking Ingredients:
- 3 tablespoons rapeseed oil (for frying)
- ¾ cup olive oil
- Pinch of salt
- Pinch of pepper
Instructions
- Prepare a baking tray and scatter breadcrumbs evenly across the surface, then toast in a preheated oven until they transform into a rich golden hue.
- Create a three-part coating station with separate vessels: one for flour, another for oat milk, and the third for toasted breadcrumbs.
- Carefully craft risotto into compact spheres, aiming for a size marginally smaller than a standard golf ball.
- Navigate each risotto sphere through the coating process: first dusting with flour, then submerging in oat milk, and finally enveloping completely in crisp breadcrumbs.
- Select a non-stick pan and warm rapeseed oil until it reaches a high temperature.
- Gently introduce arancini into the hot oil, rotating periodically to ensure an even, golden-brown exterior.
- Transfer the freshly fried arancini onto a kitchen roll-lined plate to absorb any residual oil.
- Delicately pluck mint leaves from their woody stems.
- Combine peas, mint, olive oil, salt, pepper, and lime juice in a food processor, blending until the mixture achieves a silky, uniform consistency.
- Taste the dressing and fine-tune seasoning as needed.
- Plate the crisp arancini alongside the vibrant pea and mint dressing, ready to be enjoyed.
Notes
- Toasting breadcrumbs enhances their golden color and adds a delightful crunch to the arancini’s exterior.
- Use leftover risotto at room temperature for easier shaping and better binding of the balls.
- Ensure oil is hot enough by dropping a breadcrumb that sizzles immediately when added to the pan.
- For a gluten-free version, swap wheat flour with rice flour or cornstarch and use gluten-
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg