Mozzarella and Daikon Cress arancini


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

For coating:

  • 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

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