Ingredients

• 100g onion, finely chopped (code:1964)
• 10g garlic cloves, crushed (code: 928)
• 100g peppers, finely diced (code: 552)
• 400g Arborio risotto rice (code: 8552)
• 40g Essential Cuisine Asian Aromatic Base (code: 33132)
• 500ml boiling water
• 200g peeled prawns or crayfish, cooked and roughly chopped
• 5g chopped fresh herbs (dill, chives, tarragon)
• 1 egg yolk (code: 922)
• 50g grated Parmesan cheese (code: 8996)
• Plain flour (code: 8698)
• 2 eggs, beaten (code: 922)
• Panko breadcrumbs (code: 8152)

Method

1. Heat the oil in a thick bottomed pan, gently fry the onion, garlic and peppers till soft but without too much colour.
2. Stir in the rice and sweat until the outside looks transparent.
3. Whisk the Essential Cuisine Asian Aromatic Base into the water and gradually add to the pan, a little at a time, until absorbed by the rice. The rice should be al dente.
4. Take off the heat and allow to cool, chill in the fridge.
5. Gently stir the prawns, herbs, egg yolk and parmesan into the risotto mix.
6. With wet hands, form the mix into suitably sized balls. Pane in the flour, egg and breadcrumbs. Chill for one hour.
7. Heat a fryer to 180◦c, deep fry the arancini until golden brown and hot in the middle with your choice of sauce eg. tomato and basil or an Essential Cuisine Miso mayonnaise.