Recipe from Anthony Fullerton Group Executive Chef Hope Estate
Nothing says welcome to warmer weather than a dish in which seafood is the hero element.
Local chef Anthony Fullerton recommends getting your hands on the largest you can find as the more time they spend on the grill – the more flavour they absorb.
Nduja is a spicy, spreadable salami from Italy’s southern region that Scott says gives a great little kick to the flavour of the prawns.
Makes 36
Ingredients:
Risotto
500g Carnaroli Rice
500ml Fish Stock
250ml Water
75ml White Wine
1 Red Onion finely diced
2 Cloves garlic crushed
100ml Extra virgin olive oil
50g Butter unsalted
Method
In a heavy based saucepan, lightly toast the onion, garlic and rice with the olive oil.
Meanwhile in a separate saucepan bring the fish stock, water and white wine to the boil.
Once boiled, add the liquid to the rice mixture in small amounts, waiting until the liquid is absorbed each time until the rice is cooked to “Al Dente”.
Spread out the cooked risotto on a flat tray to cool in the refrigerator.
Arancini
250g Cooked crab meat
500g Prawn cutlets cooked & roughly diced
½ bch Dill chopped
1 Lemon zest
100g Grana Padano grated
Pink Salt to Season
Method
Once the risotto is chilled, place it into a large bowl.
Add the crab, prawn, lemon zest & dill and mix well before adding the Grana Padano.
Season with pink salt to taste.
Roll the risotto into 40g balls & place on a tray.
Chill in the refrigerator for two hours before crumbing.
To Crumb
Rice Flour
Egg Wash (milk & egg)
Gluten free breadcrumbs
Method
Dust in rice flour, then egg wash, followed by breadcrumbs before chilling in the refrigerator for two hours.
Note: We use gluten free breadcrumbs when crumbing the arancini, but you can use normal breadcrumbs if required.
Cooking
Arancini can be deep fried in a shallow pan in oil, or baked in the oven at 180c until golden brown.
Finally, serve with your choice of sauce.
Note: The Arancini can be frozen & defrosted when needed
For more food inspo:
- Best burgers in Newcastle
- Newcastle now home to Australia’s best donuts
- Recipe: sour cream coffee cake
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