Indian Spiced Blue Cheese Arancini! This streetfood to go snack transcends continents but shares a similar DNA with it’s classic italian sister.. I’ve crossed Italian know how with Indian bravado. Taking inspiration from the home of Gorgonzola with our Father Thames Blue Cheese and parking it in a pilau infused stock arborio rice ball otherwise known as an Arancini de Riso…I’ve gone full tonto with a bout of Ethnic ConFusion…please welcome the Pilaucini.
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Makes about 12 Indian Spiced Blue Cheese Arancini (Urban Rajah Style)
Vegetable oil, for frying
150 g Arborio rice (Risotto rice)
300ml vegetable stock
60g chopped spinach
1 tsp ginger and garlic paste
½ onion, chopped finely
1 tbs salted butter
80g flour
100g breadcrumbs
1 egg, beaten plus a little milk
Blue cheese (I used Father Thames from the Marlow Cheese Co)
Water
Spices and herbs
1 tsp turmeric
6 peppercorns
2 cloves
2 green cardamom
2 tsp cumin
2 tsp fennel seeds
1 tsp red chilli powder
2 green chillies, chopped finely
Salt, to taste
STEP 1
To make the rice, boil the stock with the rice, turmeric, cloves, salt, peppercorn and cardamom. Stir until they boil. Turn down heat and cover and stir occasionally until all the liquid is absorbed in the rice and the rice is soft and cooked through. If the pan is looking a little dry, incrementally add some water.
STEP 2
In a frying pan, heat the oil, add the cumin and fennel seeds, once they splutter, add onions and fry until translucent. Add the ginger and garlic cook until the raw smell leaves the pan. Add the spinach, butter and chilli powder. Now add the cooked rice and stir until the mixture is stiff. Pour out on to a flat plate, cover and refrigerate for 3 hours or overnight.
STEP 3
To make the Pilaucini balls:
Prepare the breadcrumbs, flour and beaten egg in 3 separate plates.
Start by heating up enough oil in a wok-like pan and keep on medium heat.
Now using the cold rice mixture form balls and push in a small piece of Gorgonzola in the middle - reshape and continue to make them into a ball like shape. The size of the Pilaucini balls depends on you.
STEP 4
Make a batch of about 5 balls at a time then dip in flour, egg and breadcrumbs - fry them together, turning them to ensure an even colour of golden brown. Rest on some kitchen paper grate some hard cheese over the top and serve.
