Leek and cold smoked cheddar arancini
Head chef and owner of Crisp and Vale catering Hannah trained at the Cordon Bleu, Rick Stein’s flagship restaurant, alongside Michelin star experience. As it brings people together to enjoy each other’s company, she believes life’s memories and moments are best shared and celebrated with food. “We relish creating individual events with a theme or style, from the formal to the unusual; weddings to product launches, corporate gatherings to a birthday bash.”
MAKES APPROX. 50 ARANCINI FOR CANAPES
2 leeks
Olive oil
500g arborio rice
175ml white wine
2 litres vegetable stock
200g cold smoked cheddar
60g unsalted butter
Pané
150g plain flour, seasoned with salt and pepper
3 large free-range eggs
300g panko breadcrumbs
Finely chop the leeks and add to the pan to sweat over a low heat with the olive oil for approximately 15 minutes, or until soft but not coloured. Turn the heat up to medium, pour in the risotto rice and stir for a few minutes to ensure every grain is coated. Pour in the wine and let it bubble away for a couple of minutes, stirring regularly.
Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
Turn the heat off and add the cheese and cubed butter – cover and leave to stand.
To form the arancini, roll 20 to 25g balls of rice. To create a pané, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over high heat. To test if the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
Carefully lower the arancini into the oil. Remove when golden, and serve.