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
for the tea
3 cups water
2 tablespoons green tea leaves
for the rice
1 tablespoon olive oil
1 tablespoons unsalted butter
1 small onion, finely diced
1 clove garlic, crushed
1 cup jasmine rice
1/2 teaspoon sea salt
1/2 cup freshly grated parmesan cheese
1/4 cup finely chopped flat leaf parsley
6 baby bocconcini, drained and halved
for the crumbing
1/2 cup plain flour
2 eggs, beaten
1 + 1/4 cups panko crumbs
vegetable oil for frying
Bring water to a boil in a saucepan. Remove from heat. Add tea leaves. Cover and steep for 5 minutes. Strain. Return tea to the saucepan and simmer until needed.
Heat oil and butter in a medium saucepan. Add onion and cook until translucent. Add garlic and cook until soft but not brown. Add rice and stir to coat. Stir in the salt. Add 1/2 a cup of the strained tea and cook until mostly evaporated. Add the remaining tea and bring to the boil. Once boiling, reduce heat to low. Cover and simmer for 15 minutes or until the rice is cooked and the liquid has been absorbed.
Pour rice into a baking dish and spread out thinly to cool. Add the parmesan cheese and parsley to the rice and stir through until combined. Divide into 12 portions.
Take 1/2 a portion of rice and flatten it in the palm of your hand. Place a halved piece of bocconcini in the centre, cover with remaining 1/2 portion of rice and shape into a ball. Repeat with the remaining rice and cheese.
Roll balls in flour, then dip in the beaten egg, then roll in the breadcrumbs. Refrigerate for at least 1 hour.
Preheat the oven to 150C / 300F.
Heat oil in a large pan or deep fryer to 180C / 350F. Deep fry the arancini in batches for 4 – 5 minutes or until golden brown. Make sure the oil comes back to temperature between batches.
Keep warm by placing in the oven until all the arancini are cooked.
Place on paper towels and drain before serving.
Serve with your favourite mayonnaise.