English Pea Arancini Recipe

Prepare stock

Keep the vegetable or chicken stock warm in a saucepan over low heat. This helps maintain steady cooking when you add it to the rice.

In a food processor, blitz the frozen peas until coarse-smooth (some texture remaining). Reserve 1/4 cup of the processed peas for folding into the risotto later and set the rest aside.

Heat a wide heavy-bottomed sauté pan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter stops foaming, add the finely diced onion and a pinch of salt. Sweat the onion, stirring occasionally, until translucent and soft, about 6–8 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Add the arborio rice and stir to coat the grains with fat, toasting gently for 1–2 minutes until opaque-edged but not browned.

Pour in the white wine and stir until mostly absorbed. Begin adding the warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 18–20 minutes until the rice is tender with a slight bite (al dente) and the mixture is creamy. You may not use all the stock.

Stir in the blitzed peas (except the reserved 1/4 cup), the remaining 1 tablespoon olive oil, 1 tablespoon butter, grated Parmigiano-Reggiano, lemon zest, chopped mint, salt, and black pepper. Taste and adjust seasoning. The risotto should be fairly thick (stiff) — coolable to form balls. If it's too loose, continue cooking a few minutes without stock to thicken.

Spread the risotto in a shallow tray or baking sheet to cool quickly to room temperature. Cover loosely with plastic wrap and refrigerate for at least 2 hours or up to overnight. Cooling fully is essential so the arancini hold their shape.

Line a tray with parchment. Set up a breading station: one shallow bowl with flour (seasoned with 1/4 tsp salt), one with the eggs beaten with 2 tablespoons water, and one with the breadcrumbs mixed with 1/4 teaspoon fine sea salt and 2 tablespoons extra grated Parmigiano if desired.

With slightly oiled hands, take about 2 tablespoons of chilled risotto and flatten it into a disc in your palm (for golf-ball to ping-pong-sized arancini). If using filling, place a small cube of mozzarella in the center, then carefully enclose the filling and roll to form a smooth ball. Repeat to make about 18–24 arancini depending on size.

Dredge each ball first in flour, tapping off excess, then dip into the egg wash, allowing excess to drip, and finally roll thoroughly in breadcrumbs. For an extra-crispy shell, double-coat: return to egg and breadcrumbs a second time. Place finished balls on the lined tray and refrigerate for 20–30 minutes to firm up the coating.

Pour enough neutral oil into a heavy pot or deep fryer to reach about 2 inches depth. Heat to 350°F (175°C). Use a thermometer to maintain temperature; if oil is too cool the arancini absorb oil, if too hot they brown too quickly.

Fry the arancini in batches (do not overcrowd) for 3–4 minutes, turning as needed, until evenly golden brown and crisp. Internal temperature of the mozzarella (if used) should be hot and melted. Adjust heat to keep oil near 325–350°F as needed.

Using a slotted spoon, transfer fried arancini to a wire rack set over a sheet tray or paper towels to drain. Sprinkle lightly with a pinch of fine sea salt while hot. Allow to rest 1–2 minutes before serving so filling sets slightly.

While the risotto chills or arancini chill for frying, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, chopped parsley, chives, mint, olive oil, salt, and black pepper in a small bowl. Whisk until smooth. Taste and adjust acidity or seasoning. Refrigerate until ready to serve. If desired, thin slightly with 1–2 teaspoons water or olive oil to reach dipping consistency.

Arrange arancini on a serving platter. Spoon or pipe herb aioli on the plate or serve in a small bowl alongside. Sprinkle the arancini with extra grated Parmigiano-Reggiano and garnish with lemon wedges for brightness. Serve hot.