Daniel Medcalf’s arancini with garden peas
Prep 30 minutes
Cook 20 minutes
Makes about 35
“Following the seasons is key to eating well,” says Daniel Medcalf. “Our menu at No.35 Kitchen and Bar is set to change regularly, to reflect what produce is in season in the surrounding Tweed Coast. Renewal and seasonality are intertwined - the start of a new season welcomes brand new ingredients to play with. Our arancini with garden peas is perfect for spring. The dish may look simple, but arancini isn’t often done well. The perfect arancini isn’t greasy, but a crunchy flavour bomb that explodes in your mouth.” You can make the arancini ahead and reheat them in a hot oven for easy serving.
2 tbsp olive oil
330g arborio rice
500ml vegetable stock
½ small onion, finely diced
5 garlic cloves, crushed
130ml white wine
320g frozen peas, defrosted
90g grated parmesan, plus extra to serve
2 eggs, beaten for eggwash
2 cups panko crumbs
Vegetable oil, for deep frying
Aioli, or lemon wedges, to serve
1. Heat olive oil in a wide saucepan over medium heat, add onion and garlic and stir occasionally until soft and translucent (about 10 minutes). Add wine, deglaze and reduce until almost evaporated. Add rice and stir to toast in the oil for 1-2 minutes.
2. Add stock and 500ml water in batches, stirring occasionally until absorbed and the rice between each, until rice is cooked. Check seasoning while hot then cool rice mixture completely on trays until cold (this is important to hold the shape).
3. Meanwhile, blend half the peas with a handheld blender and keep remaining half whole. Add both blended and whole peas to the rice mixture with parmesan and stir to combine, then check seasoning again.
4. Roll mixture into golf-ball size balls and set aside on a tray. Place eggwash and panko crumbs in separate bowls. Coat the arancini with eggwash, then panko crumbs to coat well and refrigerate until required.
5. To serve, preheat oil in a deep saucepan to 170°C. Carefully add a few arancini to the oil (be careful of hot oil splashing) and stir occasionally until golden and crisp (3 minutes). Drain arancini on absorbent paper and season with sea salt flakes.
6. Repeat with remaining arancini, then serve with aioli and lemon wedges on the side, with extra parmesan grated over.
Recipe by Daniel Medcalf and image by Eatable.