Sharpham Cremet Arancini is a truly indulgent dish. Spheres of crispy golden breadcrumbs reveal steaming hot risotto with a melted Sharpham Cremet centre making them both gooey and delicious. Serve on a rich bed of rich tomato sauce for dunking. These makes the most satisfying of summer evening meals. This recipe is versatile to make for a main, starter or even appetiser, just change the size of the ball and use a smaller quantity of Cremet if you need just a bite-sized mouthful.
- 20 g butter
- 1 onion
- 3 large cloves
- 350 g risotto rice
- 150 ml white wine
- 1.2 l vegetarian stock
- 120 g Sharpham Cremet
- 3 large eggs
- 300 g panko dried bread crumbs
- Vegetable oil for frying
- 400 g tomatoes
- 3 cloves of garlic
- 15 g fresh basil leaves chopped
- Gently fry the onion and garlic until golden and soft.
- Stir the rice, making sure all the rice is coated with the butter.
- Add the wine and bring to the boil, cook until the liquid is reduced. Pour in the vegetable stock and simmer. Stir continuously until the stock has been absorbed. This should take 20 to 25 minutes. Spread the risotto into a bowl and leave to cool at room temperature.
- Scoop the cooled risotto with a dessert spoon (or your hand if easier), flatten in the palm of your hand. Add a cube of Sharpham Cremet soft goat's cheese and then enclose the soft goat's cheese with the rest of the rice into a sealed ball.
- Coat the ball in the beaten eggs and then coat into panko breadcrumbs and refrigerate. To make extra crispy you can repeat this step.
- Deep fry until golden.
- Gently fry the crushed garlic, then add the chopped tomatoes and reduce over a low heat until thick. Season with salt and pepper. Blend if you would like a smooth texture (recommended). Stir in the chopped basil leaves and leave to rest.