Squash Arancini with Apple Fennel Slaw & Stone Ground Mustard
 
Prep time
Cook time
Total time
 
Leftover risotto gets a makeover with these fall flavours arancini bites.
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Ingredients
  • 2 cups leftover risotto is ideal but if you don't have any...
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  • Risotto:
  • 2 cups butternut squash, peeled and cubed
  • Olive oil
  • 2 Tbsp butter
  • ½ onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1 cup arborio rice
  • ⅓ cup dry white wine (optional)
  • 4 cups hot chicken or vegetable stock
  • ¼ parmesan cheese, grated
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  • Slaw:
  • 1 apple, peeled, cored and grated
  • ¼ cup finely sliced fennel bulb
  • ½ tsp sugar
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
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  • 2 eggs
  • 1¾ cups breadcrumbs
  • Brie, cut into ½ inch cubes (optional)
  • Vegetable oil, for frying
  • Grainy mustard
Instructions
  1. If you don't already have leftover risotto in the fridge... Bring a large pot of salted water to a boil then add the cubed squash. Cook for 10 minutes, until tender. Drain and mash, as you would potatoes, but do not add any additional milk or butter. Set aside.
  2. Melt butter in a medium-large saucepan over medium heat. Add onion and celery and cook, stirring frequently, until soft but not browned. Add rice and stir. Continue to cook, stirring frequently, for an additional 2-2 minutes, until the rice is glossy but not browned.
  3. Add a ladle of stock to the rice mixture and stir. Continue to add ladle after ladle of stock, letting the previous spoonful mostly absorb before adding the next. Stir risotto frequently, to massage out the starch and really add creaminess.
  4. After half the stock has been added to the rice, add the mashed butternut and let it cook in then continue to add stock.
  5. Once the risotto is cooked through to your liking (this should take about 40 minutes), remove from heat. Add parmesan cheese and stir. Season with salt and pepper to taste. Cool for at least 2 hours, ideally overnight (hence why making more than you need and using leftovers is best :)
  6. In a large bowl, beat eggs. Stir in fully cooled risotto and 1 cup of breadcrumbs.
  7. Line a large baking sheet with parchment paper. Shape mixture into golf ball sized balls- about 1.5 or 2 inches in diameter. If you like, depress a thumbprint in the middle and add a square of brie cheese then roll again between your hands to seal it up inside.
  8. Fill a medium bowl with the remaining ¾ cup of breadcrumbs. Roll the arancini balls in the breadcrumbs and place them on the parchment paper. Cool for at least 1 more hour (the cooler the balls, the less likely they will fall apart during cooking).
  9. In a small bowl, mix together all the slaw ingredients and refrigerate until ready to consume.
  10. Heat oil in a saucepan over medium heat until it reaches 350 degrees. Working in small batches, fry the risotto balls until the outsides are golden brown, 4-5 minutes. Remove them from the oil with a slotted spoon and place them on a paper towel to drain.
  11. Serve immediately with apple fennel slaw and grainy mustard.
Recipe by Port and Fin at https://portandfin.com/squash-arancini-with-apple-fennel-slaw-stone-ground-mustard/