Smokey Arancini Nugs (with Green Herb Mayo)
There are a few things in life that just make everything better. Top of my list would be reggae music, sunshine and chorizo. Although these oozey nugs of rice have been around for years, this version is my own. Messy but so so good.
This dip literally goes with everything. Use any leftovers on chips, chicken, crisps or anything else your hungover body is in need of tomorrow.
I'm listening to Protoje - Who Knows feat. Chronixx (Shy FX Remix). The original is a banger, but this brings back festival vibes!
Makes approx 10 - 20 balls
Total Time: 60 mins (or less if you make the risotto the day before)
Green Herb Mayo
Smokey Arancini Nugs
30g salted butter
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
80g chorizo, finely chopped
200g arborio rice
1 tsp tomato puree
700ml chicken stock
1 mozzarella ball
100g plain flour
2 large eggs, beaten
100g breadcrumbs with a teaspoon of smoked paprika stirred through
Sunflower/ veg oil,
Green Herb Mayo
1. Get those basil leaves in some boiling water for about a minute and then straight into an ice bath. Shake off any excess water and blitz with a tbsp of olive oil in a blender until you have a paste.
2. Squeeze that lemon in and blitz with the mayo until you're happy with the texture. Taste and add more fresh basil if you like. Put in the fridge for dipping later.
3. On a medium heat melt the butter in a tbsp of olive oil and add the finely chopped onions. Once the onions have started to go golden (10 mins) , chuck in the garlic and chorizo and fry for about 5 minutes then add the rice.
4. Mix the tomato puree into the chicken stock. Then starting with about a quarter (approx 175ml), pour the stock over the rice and stir through.
5. Slowly add the rest of the stock until it has all been absorbed and it is cooked to your liking (around 20-30 mins). You may need to add a splash more water if the rice starts sticking then leave to cool. Overnight if possible.
6. Create a ‘breading station’ by lining up three bowls with flour, beaten eggs and breadcrumbs. Cut your mozzarella into small cubes (approx 1cm) and put to one side.
7. Using wet hands take around 2 tsp of risotto and use it to enclose a cube of mozzarella. Roll the ball first in the flour, then in the egg, then in the breadcrumbs. Refrigerate for 10 minutes.
8. Heat 1-2 inches of oil in a frying pan on a medium high heat. Fry 5 balls at a time for 1 -2 minutes on all sides, or until you can see the base turning golden using tongs to rotate them. Make sure to let the oil come back up to temperature before adding the next round of Arancini to the pan.
9. Place the cooked balls to drain on a lined tray with paper towels.
10. Serve straight away with a grating of parmesan and the basil mayo.