Smoked Salmon and Dill Arancini
Ingredients
- • 300 g arborio rice
- • 750 ml vegetable stock
- • 120 ml white wine
- • 150 g smoked salmon
- • 100 g cream cheese
- • 15 g fresh dill
- • 5 g lemon zest
- • 50 g parmesan cheese
- • 3 item eggs
- • 100 g all-purpose flour
- • 200 g panko breadcrumbs
- • 1 L vegetable oil for frying
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
In a large saucepan, heat the vegetable stock and keep it warm on low heat.
- 2
In another heavy-bottomed pan, toast the arborio rice over medium heat for 2-3 minutes until lightly golden.
- 3
Add the white wine and stir until absorbed. Begin adding warm stock one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
- 4
Continue this process for about 18-20 minutes until the rice is creamy but still al dente. Stir in the parmesan cheese and season with salt and pepper.
- 5
Spread the risotto on a baking sheet and refrigerate for at least 30 minutes until completely cool.
- 6
Meanwhile, chop the smoked salmon into small pieces and mix with cream cheese, fresh dill, and lemon zest. Season lightly with pepper.
- 7
Once the risotto is cool, take about 2 tablespoons of risotto in your palm and flatten it. Place a teaspoon of the salmon mixture in the center and carefully form the risotto around it into a ball. Repeat with remaining risotto and filling.
- 8
Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- 9
Roll each arancini ball in flour, then egg, then coat thoroughly in panko breadcrumbs.
- 10
Heat the vegetable oil to 170°C (340°F) in a deep pot or fryer. Fry the arancini in batches for 3-4 minutes until golden brown all over.
- 11
Remove with a slotted spoon and drain on paper towels. Serve hot with a lemon wedge and additional dill for garnish.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect arancini is patience with the risotto - don't rush the stock absorption process. For an elegant presentation, serve these with a dollop of crème fraîche mixed with extra dill and a squeeze of lemon."
