Pea, tarragon and mascarpone arancini

Makes 25 Starters and mains

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Method

Prepare the arancini up to 1 day before you plan to serve them. Pour the stock into a pan, bring to the boil, then lower the heat to a slow simmer.

Heat the olive oil in another, heavy-based pan over a low heat and gently cook the onion for 10 minutes until softened. Add the rice to the softened onions and cook, stirring, for 1 minute. Pour in the vermouth or wine and cook, stirring, until all the liquid has been absorbed. Add 2 ladles of the simmering stock to the rice and stir continuously until the stock has been absorbed and the rice parts when a wooden spoon is run through it. Add another ladleful of stock, then continue stirring and adding stock in stages for around 16-18 minutes until the rice is creamy and tender to the bite.

Stir in the peas, tarragon, mascarpone and grated cheese and taste, seasoning as needed. Leave to cool completely. Wet your hands and take 1tbsp of the risotto and roll to form a ball about the size of a golf ball. Repeat with the remaining rice to make 25 balls.

Take three bowls: put the plain flour in one, the breadcrumbs in another, then crack the egg into the third and beat in the milk. Roll each ball in flour, then dip into the beaten egg/milk and coat in the breadcrumbs. Cover with cling film or alternative and store in the fridge until ready to cook.

Up to 3 hours before packing your picnic, fry the arancini. Heat 5cm oil in a wide saucepan to 160C on a cook’s thermometer or until a few breadcrumbs dropped into the hot oil turn golden after 10 seconds. Lower the arancini, in batches, into the oil and cook for 6–8 minutes or until golden and crispy. Drain on kitchen paper and keep, uncovered, somewhere cool until ready to pack. Serve with lemon wedges to squeeze over.

This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.