- Difficulty Easy
- Active time 40 minutes
- Total time 1 hour
- Servings 36 portions
- ½ lemon, zest, peeled into strips (1 x 4 cm) and juice
- 1 garlic clove
- 120 g Greek yoghurt
- 30 g olive oil
- 1-2 tsp smoked paprika
- ½ tsp sea salt flakes
- 1 pinch ground black pepper
- 100 g day old bread
- 60 g Parmesan cheese, crust removed and cut into pieces (3 cm)
- 60 g brown onion
- 150 g pumpkin, skin removed and cut into cubes (3 cm)
- 30 g olive oil
- 200 g arborio rice
- 40 g white wine
- 500 g water
- 2 tsp Vegetable stock paste (see Tips)
- salt, to taste
- ground black pepper, to taste
- 1 egg yolk
- 8 fresh sage leaves, finely chopped
- 2 tbsp plain flour, plus extra if needed
- 2 egg whites
- 120 g blue cheese, cut into cubes (1 cm)
- vegetable oil, for frying
- Place zest into mixing bowl and grate 8 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add garlic and chop 2 sec/speed 9. Scrape down sides of mixing bowl with spatula.
- Add all remaining ingredients and mix 20 sec/speed 4. Place in a sealable container and refrigerate. Clean and dry mixing bowl.
- Place bread and Parmesan into mixing bowl and grate 20 sec/speed 8. Transfer to a bowl and set aside.
- Place onion and pumpkin into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Add oil and cook 4 min/Varoma/speed 1. Scrape down sides of mixing bowl with spatula.
- Add rice and cook 2 min/100°C/reverse/speed 1.5.
- Add wine and cook 2 min/100°C/reverse/speed 1.5. Scrape down base and sides of mixing bowl with spatula.
- Add water, stock paste, salt and pepper and cook 20 min/90°C/reverse/speed 1.5. Transfer risotto into a bowl and allow to cool completely. Once cooled, cover and refrigerate.
- When ready to assemble, add egg yolk and sage to rice mixture and stir until well combined.
- Place flour into a bowl, place egg whites into a separate bowl and place breadcrumb mixture into a third bowl. Whisk egg whites gently with a fork.
- Using damp hands, place 1 tablespoon of the rice mixture into the palm of your hand and flatten. Place 1 small cube of the blue cheese into centre of rice, then form rice into a ball around it. Dip ball in flour, then in egg white, then in breadcrumb mixture and transfer onto a plate. Repeat with remaining blue cheese and rice mixture (makes approx. 36 in total).
- Place a large saucepan over high heat, add oil to 5 cm deep and bring to 170°C (to check your oil is at 170°C, use a kitchen thermometer or drop a small cube of bread into oil; it should turn golden brown in 20 seconds). Keep your oil at this temperature while frying. Using a spoon, carefully lower a few of the arancini into hot oil and fry for 1-2 minutes or until golden brown all over. Remove and place onto paper towel to drain. Repeat with remaining arancini, then serve hot with Smoky yoghurt dressing.
Tips & Tricks
- Find the Vegetable stock paste recipe here or on our recipe platform, Cookidoo®, to follow step-by-step on your TM6 screen.
- Store breadcrumb mixture in a sealable container (such as our Vac-U-Seal vacuum sealer set) in the fridge for up to 4 days.
- Rice mixture can be stored in a sealable container in the fridge for up to 3 days.
- Perfect for make-ahead! Cooked arancini can be stored in a sealable container in the fridge for up to 3 days, then reheat in a 120°C oven for 25 minutes.
- Perfect for your ‘Bring a plate’ at gatherings and events or as part of a buffet table or grazing board.
- You can substitute bread and Parmesan cheese with 100 g panko breadcrumbs.
Sealable storage jar or container, bowl, plastic wrap, 2 plates, large saucepan, paper towel
Measuring cup, spatula, simmering basket
Refrigerator, stove top