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Main Dishes
Borlotti Arancini
Details
2 h
12 h
vegan
print
Ingredients
makes ca. 30 balls
100 g
Rapunzel borlotti beans
350 g
Rapunzel carnaroli Risotto rice white
3 garlic cloves, finely chopped
4 spring onions, chopped
or 2 white onions, chopped
2 tbs
Rapunzel olive oil Crete P.G.I. cold pressed
100 ml riesling
2 tbs
Rapunzel yeast flakes
120 g
Rapunzel pesto Porcini
Pinch
Rapunzel atlantic sea salt fine
1-2 Liter
Rapunzel frying oil
Stock for risotto:
1 liter water
1 tbs
Rapunzel vegetable bouillon without yeast
2 rosemary twigs
6 thyme twigs
2 bay leaves
3 garlic cloves, chopped
Breading:
2 tbs
Rapunzel yeast flakes
100 g breadcrumbs
pinch
Rapunzel atlantic sea salt fine
Tahini Aioli:
150 g vegan mayonnaise
1 tbs
Rapunzel tahini
1 garlic cloves, chopped
1 ½ tbs lemon juice
¼ tsp Cayenne pepper
Pinch
Rapunzel atlantic sea salt fine
Pepper to taste
Details
2 h
12 h
vegan
print
Borlotti Arancini
Method
Boil the beans overnight and cooking according to the direction on the package. Boil the water with the broth, bay leaves, rosemary and thyme in a saucepan and keep warm at a low temperature.
Heat the olive oil in a wide pot and lightly fry the onions and garlic over medium heat for about 5 minutes. Add the risotto rice and fry for about 2 minutes until glassy. Pour in the wine and stir well until the rice absorbs the wine, about 2 minutes.
Remove the herbs from the broth. Add 100 ml of herbal broth to the rice one at a time and stir until absorbed before adding more broth. Repeat this step over and over until the rice is cooked and the broth is completely mixed in, add more stock if necessary. The Risotto should have a creamy and non-liquid consistency. Finish off the Risotto by stirring in the pesto, beans, yeast flakes and season with salt and pepper. Allow Risotto to cool or place it in the refrigerator overnight.
For the breading, mix the yeast flakes with the breadcrumbs in a shallow bowl. Take the cooled Risotto out of the refrigerator and use a ice cream scooper or a tablespoon to portion the balls. Roll Borlotto with lightly wet hands into tight balls, about golf ball size. Heat the frying oil and fry the Borlotto Arancini until golden brown.
Add all the ingredients for the Tahini Aioli in a bowl and puree with a kitchen machine. Serve Borlotto Arancini warm with the Tahini aioli.
Borlotti Arancini
Ingredients
makes ca. 30 balls
100 g
Rapunzel borlotti beans
350 g
Rapunzel carnaroli Risotto rice white
3 garlic cloves, finely chopped
4 spring onions, chopped
or 2 white onions, chopped
2 tbs
Rapunzel olive oil Crete P.G.I. cold pressed
100 ml riesling
2 tbs
Rapunzel yeast flakes
120 g
Rapunzel pesto Porcini
Pinch
Rapunzel atlantic sea salt fine
1-2 Liter
Rapunzel frying oil
Stock for risotto:
1 liter water
1 tbs
Rapunzel vegetable bouillon without yeast
2 rosemary twigs
6 thyme twigs
2 bay leaves
3 garlic cloves, chopped
Breading:
2 tbs
Rapunzel yeast flakes
100 g breadcrumbs
pinch
Rapunzel atlantic sea salt fine
Tahini Aioli:
150 g vegan mayonnaise
1 tbs
Rapunzel tahini
1 garlic cloves, chopped
1 ½ tbs lemon juice
¼ tsp Cayenne pepper
Pinch
Rapunzel atlantic sea salt fine
Pepper to taste
Details
2 h
12 h
vegan
print
Borlotti Arancini
Rapunzel Products
Carnaroli Risotto rice white
Olive oil extra virgin
Pesto Porcini, vegan
White tahini (sesame butter)
Yeast flakes
Frying oil
Atlantic sea salt fine
Vegetable bouillon without yeast
Borlotti beans canned
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