Recipe

Winter Lettuce and Red Wine Risotto Arancini

20
Serves

10 MINS
Prep Time

30 MINS
Cook Time

20
Ingredients

Ingredients

Method

2 witlof, shredded
1 Treviso™ radicchio, shredded
1 baby endive, sliced
1 tbsp garlic, finely sliced
2 tbsp onion, diced
700 ml vegetable or chicken stock
100 ml extra virgin olive oil
2 cups arborio rice
125 ml dry red wine
50 ml port
100 grams butter
100 grams parmesan, finely grated
50 grams blue cheese, chopped
1 cup plain flour
2 eggs, whisked
100 ml milk
2 cups breadcrumbs
to taste Salt and white pepper
for deep frying Vegetable oil
sliced to serve Selection of winter lettuce leaves

Heat stock till boiling.
Heat olive oil in a heavy based pot and add onion, garlic and rice. Cook until rice is lightly browned.
Add lettuces, wine and port and simmer until wine has evaporated.
Slowly add hot stock one ladle at a time, stirring constantly. Do not add more until liquid has been absorbed. Cook until rice is creamy, about 12 minutes.
Remove from heat and add parmesan, blue cheese and butter. Stir well and season to taste with salt and white pepper.
Stand to cool then roll risotto into 1.5cm diameter balls.
Whisk eggs and milk together.
Dust with flour, dip in egg mix and coat with breadcrumbs. Chill in the fridge for 2 hours.
Deep fry until golden, about 3 minutes. Drain well and season.
Serve arancini on a bed of mixed winter lettuce leaves.

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Winter Lettuce and Red Wine Risotto Arancini

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