recipes
Broccoli arancini with a spicy cheese dip
2022-02-05
Ingredients
- 80g arborio rice (Lamb brand)
- 1 leek, chopped
- 2 bay leaves
- 3 cloves garlic, chopped
- 100g parmesan cheese
- 1 glass white wine
- 2 glasses warm vegetable stock
- 1 tsp fresh thyme leaves
- 80g frozen broccoli, defrosted and chopped (Emborg)
- 100g Mexican cheese
- 50g fresh cream
- 1 tsp minced ginger
- 50g flour (Lamb brand)
- 1 egg (Le Naturelle)
- 50ml milk
- 250g breadcrumbs
Method
Sauté the leek and garlic in butter and olive oil until softened and season with salt and pepper while cooking. Add in the rice, bay leaves and stir well, then pour in the wine, bring to the boil for 1 minute. Slowly add in the stock and broccoli and mix together well. Remove off the heat and leave the risotto in the fridge to set. Form into small arancini balls and freeze. Meanwhile whisk the egg and season the flour. Dip the arancini balls in, place immediately in the breadcrumbs. Roll and deep fry immediately in hot oil. Sauté the ginger in a small pan, add in the cream and bring to the boil. Mix in the Mexican cheese to melt and use as a dip with the fried arancini.
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