Greek arancini

Duration: 60 min

Level: Difficult

Made by: Steffen Sinzinger

Ingredients

For how many people?

Arancini

Household onion or 2 small shallots, finely diced

1 TBSP.

Olive oil

500g

Risotto rice (Arborio, Carnaroli or Vialone)

50ml

White wine

1 L

Vegetable broth

Juice of one lime

Clove of garlic, peeled and poked

Indian curry spice

Pack of planted.chicken herbs & lemon, cut into cubes

40g

Cashews

Salt

Pepper

500g

Vegetable oil

Indian curry spice and mango chutney

Coriander seeds

Fennel seeds

Cumin

18g

Paprika powder

Turmeric

2 TSP

Garam masala salt

Pepper

Mango

Shichimi Togarashi - Chili pepper

Spinach salad

250g

Boys spinach salad

15g

Roasted onions

Lemon juice

14g

Olive oil

Salt

Pepper

150g

Soy yogurt

Lime

Salt

Pepper

Products in this recipe

planted.chicken

Herbs & lemon

Size

8,99 €

22,48 €per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

8,99 €

Preparation

For the Indian curry spice: Heat the coriander seeds, fennel seeds and cumin seeds in a pan and toast gently. Grind finely. Then mix with the paprika, turmeric and garam masala and season to taste with salt and pepper.
For the risotto: Toast the cashews in a pan until golden brown and remove from the pan. Roughly chop the kernels and set aside.
Cut the planted.chicken into small cubes and set aside.
Heat a large saucepan over medium heat and add the olive oil. Add the diced onion and sauté until translucent. Add the risotto rice and sweat and deglaze with the white wine. Add the Indian curry spice and stir to dissolve. Reduce the white wine and add the garlic clove.
Now pour the vegetable broth little by little, stirring from time to time so that the rice does not stick and can also swell on all sides. Add the lime juice and continue to add the vegetable broth to swell the rice, stirring occasionally. Season to taste with salt and pepper.
When the rice has reached the desired degree of doneness, place the risotto in a wide bowl and add the planted.chicken cubes and cashew nuts and mix together. Cover with cling film, press onto the risotto and leave to cool slightly.
Form the risotto into balls about 3-4 cm in size and freeze in the freezer. Preheat the oven to 160°C. Cover the balls with the kadaifi dough and bake them in hot vegetable oil at 170°C until golden. Then put them in the preheated oven and finish baking for 10 minutes, until they are hot in the core.
For the spinach salad: Wash the spinach leaves and spin them with a salad spinner. Mix the lemon juice with the olive oil and season with salt and pepper. Immediately before serving, mix the fried onions with the spinach and dressing to taste and arrange in a bowl.
For the chutney: Peel the mango and cut the flesh down lengthwise past the core. Cut the halves into 5 mm slices and then 5 mm cubes from them. Put the cubes in a bowl and season together with the chili pepper.
For the lime yogurt: Mix the yogurt with the grated lime and season with salt and pepper.