When I went to the Lara Food and Wine Festival earlier this year, I wasn’t expecting to be blown away by a food stall with a fun name – That Arancini Guy 🙂 But when I tasted those deep fried rice balls, served with Japanese mayonnaise, I was hooked. There were four choices but I could only try three as the Beef Ragu with Peas & Mozzarella Arancini contained tomato and other ingredients I am allergic/sensitive to. But three out of four ain’t bad – in fact they were delightful.
My risotto balls containing Mushroom & Mozzarella, Pumpkin & Mozzarella and Spinach & Mozzarella were so delicious. One bite into the crunchy crust and I was rewarded with the taste of gooey, savoury rice. Each one was distinct and I had a hard time deciding on a favourite. The Japanese mayonnaise added a sharp and creamy note. I could have eaten a bowl of them, with or without mayonnaise.
I couldn’t wait to try making these moreish morsels at home. I went with a basic recipe but added my own unique twist – green tea. Instead of cooking the rice in stock, I thought it would be fun to use tea. I chose green but you could experiment with black teas. Next time I’m going to try Earl Grey 🙂
Green Tea Arancini
This recipe is being published in an upcoming publication!
I’ll post a link when it becomes available.
vsomethingspeaks 