Asparagus and Saffron Arancini with Aioli
Ingredients
- Leftover Risotto that has been chilled in the fridge overnight - try my asparagus and saffron risotto; here
- flour for dusting
- 2 eggs; whisked
- Panko bread crumbs
- Oil for frying
For the aioli
- 1 garlic cloves; crushed
- 1/2 teaspoon sea salt
- 1 egg yolks
- 1/2 cup extra virgin olive oil
- 1/2 - 1 tablespoon lemon juice
- 1 teaspoons wholegrain mustard
- 1 tablespoon water (if needed)
Instructions
For the aioli
- Add the garlic, salt and egg yolks in a food processor and process until well combined. With motor running slowly add the olive oil processing to form a thick mayonnaise. Transfer to a bowl and stir through the lemon juice and mustard. If too thick add some water and whisk.
For the arancini
- Add oil to a saucepan and heat to about 180 C/ 350 F - or use a deep-fryer if you have one.
- Add the flour to one bowl. Add egg to a second bowl and panko crumbs to a third.
- Roll the cold risotto into balls about 1 heaped tablespoon size. Then into the flour, then egg and then crumbs. Repeat until your leftover risotto is all used up.
- Place into the hot oil and cook until golden brown. Serve warm with aioli.
Notes
If you don't have a food processor make the aioli by hand. I did. My food processor is too large so wouldn't work. Just follow the steps above but whisk by hand and add a little oil a time.