Time of realization: 45 minutes
Degree of difficulty (1 to 5): 2
Ingredients
For the arancini
100 g of carnaroli rice
300 g of asparagus
2 fresh spring onions
dry white wine
about 350 ml of chicken broth and the asparagus cooking water
ice
1 sprig of marjoram
1 sprig of mint
(nutmeg)
1 egg + 1 yolk
rice oil
salt and pepper
To bread the arancini
2 eggs
XNUMX/XNUMX cup rice flour
almond flour
rice oil for frying
For the mozzarella mousse
1 mozzarella
rice oil
almond milk
salt and pepper
Procedure for making rice arancini with asparagus with mozzarella mousse
To prepare a good fried, light and cooked to the right point it is important to have a kitchen thermometer to check the temperature of the oil.
Clean the asparagus by removing the hard part of the stem and plunge them into boiling water for 5 minutes. Drain them keeping the cooking water aside. Cool them quickly in water and ice and separate the tips from the stems, keeping some tips aside for the decoration of the plate.
Mix the asparagus cooking water with the chicken broth and bring to a boil. Cut the asparagus tips into rings, clean the spring onion and cut into cubes. Put the spring onion in a saucepan with a drizzle of oil, let it dry over low heat, add the rice, toast it for a couple of minutes, deglaze with the white wine and let it evaporate. Season with salt, add the asparagus, mix, season and continue cooking by adding the boiling broth. At the end of cooking the risotto must have absorbed all the liquid. For the cooking time, follow the instructions on the package. Season with salt and leave to cool overnight.
Cut the asparagus stems into small pieces and stew them in a pan with a spring onion cut into slices, a drizzle of oil, salt and pepper and a few leaves of marjoram. If you need to add a little cooking water to the asparagus and cook them. Blend everything with an immersion blender to obtain a cream of asparagus. Keep aside. Cut the mozzarella into small pieces, put it in the mixing bowl of the hand blender. add a drizzle of oil, a drop of almond milk to soften and blend until creamy, add salt and set aside. Take the rice, add the beaten egg and yolk, mix, season with mint, marjoram and nutmeg, then with moistened hands form many balls just over a walnut. Prepare a bowl with the rice flour. Separately, beat the eggs for the breading. In a bowl, prepare the almond flour mixed with the rice flour and a pinch of salt. Heat the frying oil.
Pass the arancini first in the flour, then in the beaten eggs and finally in the almond flour.
When the oil has reached the temperature, fry the arancini a few at a time until they are golden brown. Drain them on kitchen paper and serve with the asparagus cream, mozzarella mousse and the asparagus tips kept aside.
The recipe was made by Anna Tondini.
