Pea & Mint Arancini with Shrimp Cioppino Sauce
Pea & Mint Arancini with Shrimp Cioppino Sauce
Directions
- To prepare arancini, in a stainless steel bowl mix together risotto, 2 teaspoons Custom Culinary® True Foundations® Vegetable Liquid Stock Concentrate, peas, carrots, chives and mint.
- Form the mix into a baseball-sized ball, then dredge in flour, egg and panko crumbs.
- Set aside in cooler until sauce is ready.
Ingredients
- 1/2 cup risotto, cooked
- 2 tsp Custom Culinary® True Foundations® Vegetable Liquid Stock Concentrate, for filling
- 2 tbsp peas, fresh, poached
- 1 tbsp Carrots, small dice
- 2 tsp chives, fresh, chopped
- 1 tsp mint, fresh, chopped
- 1/4 cup flour
- 1/4 cup liquid egg substitute
- 1/4 cup panko breadcrumbs
- 1 tsp Custom Culinary® True Foundations® Vegetable Liquid Stock Concentrate, for dredging
Shrimp Cioppino Sauce
Directions
- To prepare sauce, preheat medium-sized sauté pan over medium heat for 1 to 3 minutes.
- Add oil, shallots, garlic, carrots and fennel; sweat over medium heat for 2 to 3 minutes or until vegetables are aromatic and tender.
- Add Custom Culinary® Gold Label Shrimp Base, water, wine, tomatoes, basil, oregano and thyme; bring to a boil. Reduce to medium heat.
- Simmer for 10 to 15 minutes or until liquid reduced slightly. When sauce is nearly finished, preheat deep fryer to 350°F for 2 to 3 minutes. Add shrimp into sauce to lightly poach.
- Add arancini to fryer basket. Fry for 2 to 4 minutes or until the center of the rice ball reaches 155°F. (Finish in the oven if needed.)
- Add pepper and parsley to sauce.
- Place arancini on cooling rack or paper towel-lined sheet pan and season immediately with salt.
Step
- Ladle sauce onto serving plate or into a large salad bowl. Place arancini atop sauce and garnish with micro basil.
- Drizzle with extra virgin olive oil to finish.
Ingredients
- 2 tsp oil, olive, extra virgin
- 1 tsp shallot(s), minced
- 1/2 tsp garlic, clove(s), minced
- 2 tsp Carrots, small dice
- 1 tsp fennel, bulb, small dice
- 1 tsp Custom Culinary® Gold Label Shrimp Base
- 1 cup water
- 1/2 cup white wine, (pinot grigio recommended)
- 1/4 cup tomato(es), canned, whole peeled, slightly crushed
- 1 tsp basil, fresh torn
- 1 tsp oregano, fresh, roughly chopped
- 1 tsp thyme leaves, chopped
- 3 oz shrimp, 41/60, raw, farm-raised, tail off, peeled and deveined
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp Flat leaf Italian parsley, finely chopped
- salt, to taste
- 1/4 tsp micro basil
- 1/8 tsp oil, olive, extra virgin, first cold pressed, for finishing oil
