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