Crispy Homemade Arancini with Spiced Cucumber Relish
This’ll make that risotto look like poor mans food, the easy route or the cop out. Do you know what i’m talking about? Yup, those golden and extra crunchy risotto balls named the arancini. Say hello your super delicious, weekly approachable and family friendly dish that has a slight bit of decadence to take you from being liked to loved.
Welcome to the land of the risotto squished into a round ball, fried, dunked and drenched by this slightly salty, spicy and sweet sauce. Sound like your sorta style? Mine too. So what makes these babies better than those other ten million other babies - when I say babies I am referring to recipes if you didn't get my gist ( I’m trying to me.. can’t get angry for a girl trying to be creative in her writing)? It’s more than just a one worded answer… keep reading and it will soon become clear. It sure will add a new recipe into that weekly repertoire.
The numero uno, essence, first and foremost or another way of saying the most important. The zero sugar, nutrient rich and nutty flavour of Chaga Life. This liquid holds the goodness of your daily vegetable intake. It has no added sugars, preservatives or flavour enhances and the Chaga mushroom itself contains no natural sugars or cholesterol. Wondering how it still tastes good at all?
Simple, it’s natural flavours from the ground that flourish into this active being that is pulled from the Serbian soils, compressed, condensed and bottled as pure, concentrated nutrients. The subtle taste is perfect in the marriage of flavours in this recipe.
Secondly, the delicious and unique sauce paring. Now I know when people say unique it is quite often you find another recipe that is pretty much the same (even if it does take a little extra google searching). But when I use the word unique for this recipe, I really do mean it. I have not come across another recipe that uses the relish as a medium to combine cucumbers, red capsicums (or as none Australian people call them, red peppers) and a touch of chilli. It sounds not just a bit weird but very weird, I know, and to be honest I thought the same when I first stumbled across raw cucumbers being incorporated into relish recipes. But when I played around with the cooking, soaking and pairing flavour combinations, it really came together.
Take this slightly sweet, slightly salty and slightly spicy relish and smother it over a creamy ball of rice with a subtle nutty flavour, the world is most certainly your oyster. Anything is possible from then on and from my experience, the knees may crumble and the taste buds may tingle. This does not mean you’re dying, it means you’re in love. But never fear, these are all signs of pure delight and satisfaction. I mean I did warn you that this recipe was unique, your everyday decadence and that you will be become the best friend even to by your worst enemies. A girl has to keep to her promise.
Enough of the rambling Cecile. Give them the recipe. Thoughts and opinions are always welcome and even very much appreciated. Hope you enjoy.
xx
Homemade Arancini with Cucumber Relish
Ingredients
2 medium onions, diced
3/4 cup parmesan cheese, grated
1 tbsp butter
olive oil
500 grams risotto rice
1/2 cup white wine
1 cup Chaga life
2 litres hot vegetable or chicken stock
Vegetable or canola oil for frying
Salt and pepper
1/2 cup flour
Coating
1 1/2 cups flour
2 eggs, beaten with 2 tbsp water
1 cup breadcrumbs
Cucumber relish
2 cucumbers
2 tsp table salt
1 red pepper
1 tsp cayenne pepper
1/2 cup vinegar
1 cup sugar
1 shallot
1 garlic clove
Method
Making the Relish; Roughly cut the cucumbers and place in a large bowl with the salt, mix well and leave over night. This drains the water out and helps to create a thick relish not soup.
In a blender, pulse the pepper, onion, garlic and cucumbers to a rough grind. Place in a large pot and cook with the vinegar, cayenne pepper and sugarer 10-15 minutes or until thickened. Pot into serialised jars, keeping some out for serving with this dish.
Make it into risotto; In a large pot, cook the onions with butter on high heat for 5-6 minutes or until translucent. Add risotto rice and cook, coating in the butter mix for one minute. Add the wine and cook off for a further 1 minute.
Add the Chaga life along with 1 cup of stock, mixing well until the liquid has been absorbed. Then add another cup, repeat until the liquid is used. Add the parmesan and salt and pepper to taste. Remove from the heat and add the flour and stir to combine.
Form into arancini; Place the flour, eggs and breadcrumbs on seperate plates/bowls. Form a ball with the palm of your hands with about one tablespoon of rice. Place into the flour, then egg and then breadcrumbs. Place onto a plate and repeat until rice has been used up.
Note; sometimes people prefer to make all the balls then do all the dipping - what ever you prefer.
Fry dem’ up; heat about a 1.5 centimes of oil in a none stick frying pan. Add the balls into the hot oil but do not crowd. Cook for 3-4 minutes or until golden brown and then rotate to cook the other side for 2-3 minutes. Remove from the oil and drain on paper towel. Repeat until all balls have been cooked.
Serving up and watch them fly; arrange the arancini on a serving platter and sprinkle with parsley and sea salt. Dish some of the relish into a small ball and serve alongside.
