Greek Arancini

Duration: 60 Min

Difficulty: Difficult

Made by: Steffen Sinzinger

Ingredients

How many people?

Arancini

onion

tbsp olive oil

500g

risotto rice (Arborio, Carnaroli or Vialone)

50ml

white wine

1 L

vegetable stock

Juice of one lime

clove garlic, peeled and poked

Indian curry spice

packet planted.chicken herbs & lemon, cut into cubes

40g

cashew nuts

Salt & pepper

500g

vegetable oil

Indian curry spice and mango chutney

coriander seeds

fennel seeds

cumin

18g

paprika powder

turmeric

tsp garam masala Salt

Pepper

mango

Shichimi Togarashi - chilli pepper

Spinach salad

250g

boy spinach salad

15g

fried onions

Lemon juice

14g

olive oil

Salt

pepper

150g

soy yoghurt

lime

Salt

pepper

Products in this recipe

planted.chicken

Lemon & Herb

Size

£ 7.99

VAT included and Shipping costs will apply

£ 7.99

Preparation

For the Indian curry spice: Heat the coriander seeds, fennel seeds and cumin in a pan and toast carefully. Grind finely. Then mix with the paprika powder, turmeric and garam masala and season with salt and pepper to taste.
For the risotto: Toast the cashews in a pan until golden brown and remove from the pan. Roughly chop the kernels and set aside.
Cut the planted.chicken into small cubes and set aside.
Heat a large saucepan over medium heat and add the olive oil. Add the diced onion and sauté until translucent. Add the risotto rice, sweat and deglaze with the white wine. Add the Indian curry spice and stir to dissolve. Reduce the white wine and add the garlic clove.
Pour in the vegetable broth little by little, stirring from time to time to prevent the rice from sticking and to allow it to swell on all sides. Add the lime juice and continue to add the vegetable stock to swell the rice, stirring occasionally. Season to taste with salt and pepper.
When the rice grain has reached the desired cooking stage, put the risotto in a wide bowl and add the planted.chicken cubes and the cashews and mix together. Cover with cling film and press it onto the risotto and leave to cool a little.
Shape the risotto into 3-4 cm balls and freeze in the freezer. Preheat the oven to 160°C. Cover the balls with the kadaifi dough and fry in hot vegetable oil at 170°C until golden. Then place in the preheated oven and bake for 10 minutes until hot at the core.
For the spinach salad: Wash the spinach leaves and spin them with a salad spinner. Mix the lemon juice with the olive oil and season with salt and pepper. Immediately before serving, mix the fried onions with the spinach and dressing to taste and arrange in a bowl.
For the chutney: Peel the mango and cut down the flesh lengthwise past the core. Cut the halves into 5 mm slices and then into 5 mm cubes. Put the cubes in a bowl and season together with the chilli pepper.
For the lime yoghurt: Mix the yoghurt with the grated lime and season with salt and pepper.