Mediterranean arancini with smoked Spanish chorizo

• porsi: Makes 20

Bahan-bahan

For the arancini:

Olive oil

1 onion, finely chopped

2 garlic cloves, crushed

185g arborio rice

A pinch of saffron threads

100mI white wine

100ml chicken stock

50g smoked chorizo, chopped

50g sun-blushed cherry tomatoes, chopped

50g Feta, crumbled

100g flour

2 eggs, beaten

50mI milk

200g breadcrumbs

For the coulis:

1 ripe mango, peeled and chopped

½ tbsp caster sugar

1 tsp white wine vinegar

Juice of ½ a lime

Salt

2 tbsp fresh coriander leaves, chopped, plus extra to serve

Petunjuk

1 Heat the oil in a saucepan over a low heat and cook the onion and garlic for 10 minutes until soft, but not coloured.

2 Increase the heat to medium and add the rice, stirring for a few minutes until comp etely coated. Stir in the saffron.

3 Add the wine and leave to bubble for a few minutes, stirring regularly, until reduced.

4 Add a ladleful of the stock, stirring until it has been completely absorbed by the rice. Continue adding the stock, waiting for each addition to be absorbed before adding more, until the rice is cooked. This should take about 15-20 minutes.

5 Remove from the heat and transfer the risotto to a tray to cool.

6 Combine the chorizo, tomatoes and Feta to make the filling. When the risotto has cooled, roll small portions of it around a bit of the filling to make small balls. Refrigerate the risotto balls for 30 minutes.

7 Meanwhile, combine the coulis ingredients in a blender and blitz until smooth.

8 Place the flour in one bowl and beat the eggs and milk in a second. Add the breadcrumbs to a third bowl. Coat each risotto ball in the flour, then dip into the egg mixture. Let any excess drip off, then coat in the breadcrumbs.

9 Heat about 3cm of oil in a frying pan (or heat a deep-fat fryer) until hot and cook the arancini for about 2-3 minutes, turning so they are evenly browned and crisp.

10 Add three spoonfuls of the coulis to each serving plate and top each with an arancino and some chopped coriander

Catatan

Restaurant.• Brick Lane, Cork