Ingredients
Serves 4
500ml chicken or vegetable stock
40g Cocopacific coconut oil or Cocopacific raw coconut goodness
1 ½ tbsp. of Cocopacific coconut oil
1 ½ onions, finely chopped
4 cloves of garlic, finely chopped
250g Arborio or carnaroli rice
200ml white wine
Handful of flat parsley leaves, roughly chopped
1 bunch of chives, finely chopped
1 bunch of mint leaves, finely chopped
55g parmesan, finely grated, plus extra for serving
100g taleggio
100g Cocopacific coconut flour
2 eggs, lightly whisked
125g dry breadcrumbs
Cocopacific coconut oil for deep fat frying
1 Lemon, cut into wedges
Method
To make the risotto:
Bring the stock to the boil in a large saucepan then maintain it at a gentle simmer.
Meanwhile heat the Cocopacific coconut oil or Cocopacific raw coconut goodness in a saucepan, on a medium to low heat, add the onions & garlic and cook till soft and translucent in colour.
Tip. Place some baking parchment & a lid over the onion mix, this helps the onions sweat down quicker and helps to deter burning.
Once the onion mix has softened add the rice and cook for 2 minutes mixing well and coating all the rice, then add the wine and simmer until evaporated.
Then slowly, with one ladle at a time, add the hot stock to the rice mixture, stir continuously and allow to absorb before adding the next ladle. Keep repeating the process until all the stock has been used up, the rice mixture should be almost cooked and thick. Stir the herbs and parmesan into the mixture until well combined.
Allow to cool slightly, then spread onto a tray and chill in the fridge for 2 hours.
To shape the arancini, roll tablespoons of the risotto into balls, pull off 1cm pieces of the taleggio and press into the centre of the balls, then re-roll to enclose the cheese into the centre of the ball.
Place the Cocopacific coconut flour, egg and breadcrumbs into 3 separate bowls.
Lightly dust the arancini in the Cocopacific coconut flour, dip into the egg and then roll in the breadcrumbs until evenly coated.
Fill a wok or deep saucepan one third full with Cocopacific coconut oil, allow to melt and heat to 180’c/350’f
Deep fry the arancini in batches, for 3 minutes at a time, turning constantly, until heated through and golden brown. Drain onto kitchen paper.
Serve with grated parmesan and the lemon wedges and some baby leaves drizzled with balsamic vinegar and a little Cocopacific coconut oil (melted)
