For 4 portions
- 2 punnets Mustard Cress
- 2 punnets Daikon Cress
- 80gr Salad Pea
- 325gr Arborio rice, riso gallo
- 2 tbsp olive oil
- 20gr butter
- 1 medium finely chopped onion
- 125ml white wine
- 1 liter vegetable stock
- 150gr mozzarella (1 ball)
- oil for frying
- 150gr plain flour
- 3 eggs (lightly beaten)
- 150gr fine breadcrumbs
- Sweat the onions in the butter for 10 minutes then add the rice and cook for another 5 minutes, then pour the wine. Cook until reduce by half and add half of the vegetable stock.
- Simmer and stir continuously, until most of the liquid is absorbed.
- Add the remaining stock little by little while cooking.
- Once cooked, spread out the risotto on a tray and let cool down.
- Using a scale, divide the risotto rice into 16 equal portions.
- Chop one punnet of Daikon Cress and half of Mustard Cress.
- Flatten the risotto ball into your hand and place at the centre, one piece of mozzarella and some freshly chopped Mustard Cress and Daikon Cress. Form 16 balls.
- Put the flour, eggs, and breadcrumbs into 3 separate bowls.
- Dip each rice ball into the flour, then the eggs and the breadcrumbs.
- Once done, heat up the frying oil at 180°C and fry the Arancini until golden brown.
- Place the Arancini into an oven at 200°C for 5 minutes and serve hot with the Salad Pea, Mustard Cress and Daikon Cress.
Recipe: Franck Pontais
Say yes to the cress