Arancini scotch eggs
Delicious Arancini Scotch Eggs - a fusion of Italian and British flavors. Crispy on the outside, with a savory center bursting with creamy risotto and a perfectly cooked egg. Bon appétit!
Ingredients:
- 1 tbsp sunflower oil, plus extra for deep-frying
- 1 onion, finely chopped
- 50g pancetta or smoked streaky bacon, finely chopped
- 2 garlic cloves, crushed
- 200g arborio rice
- 100ml white wine
- 600ml hot chicken or vegetable stock
- 50g parmesan, grated
- 15g cold salted butter
- 1 tsp cream of tartar (optional)
- 4 fridge-cold eggs, plus 1 beaten egg
- 1 tsp milk
- 100g panko breadcrumbs
- 50g plain flour
- dressed salad, to serve (optional)
Instructions:
- Heat 1 tablespoon of oil in a wide pan on medium heat. Sauté the onion for about 5 minutes until it starts to soften. Stir occasionally. Add the pancetta or bacon and the garlic, and cook until the onions are soft and see-through, which should take around 8 minutes. Be careful not to let them brown.
- Add the rice and stir so that it gets coated in the oil. Pour in the wine and cook until the rice absorbs it, which should take 3-5 minutes. Keep the stock warm in a separate pan on low to medium heat. Gradually add a ladleful of stock to the rice mixture at a time, allowing it to be absorbed before adding more. Stir regularly for about 15-20 minutes. Once all the stock is used up, mix in the cheese and cold butter until they melt into the rice.
- Transfer the risotto to a large bowl, let it cool, then cover and refrigerate for at least 2 hours. It can be stored for up to two days. In the meantime, bring a medium pot of water to a boil and add cream of tartar, if available – this will help in peeling the eggs later. Gently place the eggs into the pot using a slotted spoon and cook for 7 minutes for a slightly firm yolk. Immediately transfer the eggs to a bowl of ice water with a slotted spoon, then let them sit for 20 minutes until cool enough to handle. Carefully peel the eggs.
- Whisk the milk into the beaten egg and pour it into a bowl. Place the panko and flour into two separate bowls. Moisten your hands, then shape a satsuma-sized amount of chilled risotto into a disc in your palm. Put an egg in the center, then wrap the risotto around the egg, ensuring there are no gaps. Coat the egg with flour, then the beaten egg, then the panko. Place it on a plate and repeat with the remaining eggs and risotto. Can be refrigerated for up to 24 hours.
- Fill a deep saucepan no more than a third full with oil and heat it to 180°C, or until a few breadcrumbs sizzle immediately and continue to do so for 20 seconds without burning. Alternatively, preheat a deep-fat fryer to 180°C. Gently lower the scotch eggs into the oil and fry until golden brown, which should take about 5 minutes. Remove to a wire rack to drain, then cut in half and serve hot with a side salad if desired. Can be refrigerated for up to 24 hours. Ensure they are completely cooled before storing.
Summary:
- Calories: 2484 kcal
- Fat: 86 g
- Protein: 92 g
- Carbs: 309 g
- Potassium: 2011 mg
- Magnesium: 155 mg