Smoked Salmon and Dill Arancini
Instructions
- 1
In a large saucepan, heat the vegetable stock and keep it warm on low heat.
- 2
In another heavy-bottomed pan, toast the arborio rice over medium heat for 2-3 minutes until lightly golden.
- 3
Add the white wine and stir until absorbed. Begin adding warm stock one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
- 4
Continue this process for about 18-20 minutes until the rice is creamy but still al dente. Stir in the parmesan cheese and season with salt and pepper.
- 5
Spread the risotto on a baking sheet and refrigerate for at least 30 minutes until completely cool.
- 6
Meanwhile, chop the smoked salmon into small pieces and mix with cream cheese, fresh dill, and lemon zest. Season lightly with pepper.
- 7
Once the risotto is cool, take about 2 tablespoons of risotto in your palm and flatten it. Place a teaspoon of the salmon mixture in the center and carefully form the risotto around it into a ball. Repeat with remaining risotto and filling.
- 8
Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- 9
Roll each arancini ball in flour, then egg, then coat thoroughly in panko breadcrumbs.
- 10
Heat the vegetable oil to 170°C (340°F) in a deep pot or fryer. Fry the arancini in batches for 3-4 minutes until golden brown all over.
- 11
Remove with a slotted spoon and drain on paper towels. Serve hot with a lemon wedge and additional dill for garnish.
Chef's Note
"The key to perfect arancini is patience with the risotto - don't rush the stock absorption process. For an elegant presentation, serve these with a dollop of crème fraîche mixed with extra dill and a squeeze of lemon."
