Fresh Pea Arancini
This Fresh Pea Arancini recipe, created by Ste. Anne’s Chef Lucas, features crispy, golden risotto balls with a gooey cheese center set atop a vibrant pea, arugula and basil puree. Topped with parmesan and a drizzle of olive oil, it’s an easy-to-make dish sure to impress.
- 2 cups peas
- ½ cup olive oil
- 2 cups baby arugula
- 1 bunch basil
- 10 cloves garlic
- Salt and pepper
- 1 tbsp honey
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove chopped finely
- 1 large shallot chopped finely
- 1 1/2 cups arborio rice
- 4 1/2 cups chicken or vegetable stock
- Salt and pepper
- 2 cups fresh peas (frozen and thawed will work as well)
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped chives
- Step 1
Place everything into a blender or food processor and blend until a smooth paste.
- Step 2
Adjust seasoning as needed.
- Step 1
Heat oil in a large saucepan over medium.
- Step 2
Add garlic and shallot, cover and cook over moderately low heat until softened, about 3 minutes.
- Step 3
Add rice and stir over moderately low heat until slightly translucent, about 2 minutes.
- Step 4
Add 1 cup of the warmed chicken stock and cook, stirring, until nearly absorbed.
- Step 5
Continue adding stock, about 1 cup at a time, stirring until stock is absorbed before adding more.
- Step 6
Cook, stirring, until rice is al dente and suspended in thick, creamy liquid, about 17 minutes total.
- Step 7
Season with salt and pepper.
- Step 8
Add peas and cook just until heated through.
- Step 9
Stir in cheese and chives and place on a baking sheet and cool for later.
- Step 1
Cube up some mozzarella or a good melting cheese.
- Step 2
Grab a small amount of risotto (a small palm-sized ball will do).
- Step 3
Place the cheese in the middle of the rice and for a ball encompassing the cubed cheese.
- Step 4
Repeat for all risotto.
- Step 5
Create a breading station. 1 bowl beaten eggs (4 should do), 1 bowl with 1 ½ cups flour & 1 bowl breadcrumbs (any will do panko preferred).
- Step 6
Begin breading your arancini. Starting in flour then egg then bread crumbs making sure you alternate wet hand and your dry hand to avoid clumping.
- Step 7
Place breaded arancini on a pan and place into fridge to cool and set.
- Step 1
In a pot place about 4-5 inches of oil, enough for frying. (if you have an air fryer or deep fryer they will also work).
- Step 2
Heat oil to 350F.
- Step 3
Gently place arancini in oil frying until golden brown and heated through.
- Step 4
Remove from oil and lightly salt.
- Step 5
Shave parmesan cheese on top and then place on your pea puree.
- Step 6
Garnish with herbs and a little drizzle of extra virgin olive oil.
- Step 1
Lay out 4 bowls for ball dining pleasure.
- Step 2
Dispense 3 fl oz of basil arugula and pea puree per bowl.
- Step 3
Gently place the balls on top of the sauce.
- Step 4
Grate or rasp some pecorino or parmesan cheese on the top
- Step 5
Adorn the bowls with a myriad of fresh local microgreens. We suggest basil and sorrel.
- Step 6
Finish with a drizzle of fine olive oil, salt and freshly cracked black pepper.
