Pea Arancini with Preserved Lemon Basil Aioli

Pea Arancini with Preserved Lemon Basil Aioli

Prep Time: 45 minutes (4 hour - overnight rest period)

Cook Time: 1 ½ hours

Servings: ~ 24 arancini

Ingredients:

Spinach pea risotto

• 1 tbsp olive oil
• 1 tbsp butter
• 1 large shallot, diced
• 2 garlic cloves, minced
• ½ tsp chili flakes
• 1 ½ cup uncooked arborio rice
• ½ cup dry white wine
• 1 ½ quart chicken bone broth (or regular chicken/vegetable broth)
• 1 cup fresh or frozen peas
• 4 cups spinach
• 1 cup grated parmesan, more for serving the arancini
• Salt and pepper

Arancini breading

• 8 oz mozzarella cheese, cut into 24 small cubes
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups panko breadcrumbs
• Kosher salt
• Avocado oil (or neutral) for frying

Preserved lemon basil aioli

• 2 egg yolks
• ½ tbsp preserved lemon paste (or finely chopped preserved lemon)
• 1 tsp dijon mustard
• 1 garlic clove, finely chopped
• ½ cup olive oil
• Salt, to taste

Directions:

1. PEA RISOTTO: In a pot, bring the bone broth up to a simmer. Blanch the peas for 2 minutes, then add ¾ of the peas to a blender (reserve ¼ to add in at the end). Blanch the spinach for 30 seconds and place in the blender as well.
2. Add one cup of the warm broth with the peas and spinach and blend until smooth. Set aside.
3. In a large saucepan, heat the olive oil and butter over medium heat. Once bubbling, add the garlic and shallot, stirring frequently for 3-5 minutes until the shallot is translucent. Add the chili flakes, a pinch of salt, and black pepper.
4. Add the arborio rice and stir for 1-2 minutes, then deglaze with the white wine.
5. Once the wine is evaporated, ladle in some warm bone broth. Stir constantly. Once the chicken stock is nearly absorbed, ladle in more stock.
6. When the rice is nearly al dente, add the pea and spinach mixture. Continue cooking until the rice is just past al dente but not fully cooked. Remove from the heat and stir in the parmesan cheese and reserved peas. Season to taste with salt.
7. Spread the risotto into a shallow dish (like a 9x13-inch Pyrex), cover, and refrigerate until cooled and hardened, 4 hours to overnight.
8. BREAD AND FRY THE ARANCINI: Create the dredging station: In one bowl, mix together the flour with a pinch of salt. In another bowl, whisk the eggs. In the final bowl, mix together the panko with a pinch of salt.
9. Scoop some risotto (about the size of a golf ball) into your hands. Flatten it into a disk, place a cube of cheese in the center, then reform the risotto into a ball, concealing the cheese completely. Repeat with the rest of the risotto.
10. Dunk the ball in the flour, then egg, then panko mixture. Repeat with the rest of the arancini balls.
11. In a heavy-bottomed pot, add a couple inches of neutral oil and heat over medium-high heat. Heat the oil to 350°F (175°C) or until a breadcrumb dropped in sizzles immediately. Add a few arancini balls, but be careful not to overcrowd the pot.
12. Fry the arancini, turning occasionally, until deeply golden brown, about 4–6 minutes total. Drain the arancini on a wire rack. Repeat with the remaining balls.
13. PRESERVED LEMON BASIL AIOLI: In a small blender, add the egg yolks, preserved lemon paste, dijon, and garlic and blend until combined. With the blender running on low, slowly stream in the olive oil. Adjust to taste with salt.
14. Serve the arancini in a bowl with more grated parmesan and the preserved lemon aioli on the side.