If you’re looking for the taste of Italy but with a twist, then these fabulous Mushy Peas Arancini balls are for you. With a delicious little tomato chutney on the side to just give you the feeling you’re sitting on the Amalfi coast.
You’ll need some of these!
Give them a try, they’re pealicious!
Mushy Pea & Parmesan Arancini with Slow Roasted Tomato and Rosemary Chutney
Ingredients
Arancini
50g Batchelors Mushy Peas
250g arborio rice
100g diced white onion
10g vegetable oil
200ml white wine
500ml vegetable stock
80g parmesan
1 tbsp garlic puree
1 tsp salt
Pinch black pepper
Coating
250g plain flour
300g panko breadcrumbs
300ml milk
2x medium eggs
Tomato Chutney
100g finely diced red onion
10ml vegetable oil
280g sundried tomatoes
50g dark brown soft sugar
20ml white wine vinegar
1 tbsp garlic puree
Pinch salt
Pinch black pepper
Method
- For the arancini: Shallow fry the onionin the oil until soft then add in the aborio rice, salt and pepper. Lightly fry for a few minutes and add the garlic puree
- Pour in the wine and it reduce by half and keep stirring so the rice doesn’t stick to the bottom of the pan. Once the wine has reduced by half, pour in half the vegetable stock, lightly simmer until absorbed by the rice
- Once the first half has been absorbed, pour in the second half of the vegetable stock and simmer until absorbed by the rice. If the rice is cooked with a little bite then move to next step, if it is still a little firm then add more water and simmer until the rice has absorbed it and is soft
- Add in the parmesan and cracked black pepper, stir until the cheese has melted – leave to cool
- Once cool fold in the mushy peas and roll the rice mix into balls approx. 50 grams each
- To coat the rice balls, get three bowls ready with flour, egg and milk mix, and panko breadcrumbs. For your first ball, roll them in flour, then the egg and milk mix and finally panko breadcrumbs. Repeat for all balls.
- Deep fry each arrancini ball at 180oc until golden and hot in the centre
- For the chutney: Fry onions in oil until soft. Add in all other ingredients, apart from sundried tomatoes, and cook on a low heat for approx. 5 minutes
- Add in the sundried tomatoes and cook on a low heat for another 5 minutes
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
