BBC 5 Live Bonus Episode 5.
On Sundays during The Euros I’m joining Elis James and John Robins (@elis_james_content and @nomadic_revery) on their @bbc5live show creating a half-time snack that combines the culinary cultures of two teams competing in the tournament. It’s the big one. It’s THE FINAL, and as England are playing it just had to be the Full English Breakfast. I’ve put it in an arancini, and it’s superb.
INGREDIENTS:
2 shallots, finely chopped
2 good sausages, skinned and crumbled
2 rashers of smoked bacon, chopped
1 glass white wine
2 handfuls risotto rice
about 600ml stock (veg or chicken)
2 slices black pudding
1 tin baked beans
Plain flour
Breadcrumbs
2 eggs
HP sauce and Ketchup
METHOD:
First make the risotto. Sweat the shallots before adding the bacon and sausage and fry until well coloured and starting to crisp. Add the rice and coat in the mixture before adding the wine. Stir until reduced and absorbed by the rice and then keep stiring and adding ladles of stock until the risotto is perfect. You want it creamy but with a tiny bit of bite to the rice. Meanwhile grill the black pudding, chop it up and stir it into the finished risotto.
Congeal your beans by cooking them in a pan for 5 minutes. You want them thick. Then put the risotto and beans in the fridge until cold.
To build the arancini, take a handful of risotto, make a well in the middle and spoon in some beans before forming the rice around them. You might need to add a pinch more risotto. Roll between your hands to make a perfect ball then roll it in flour, followed by beaten egg and finally the breadcrumbs.
Heat up a pan one third full of vegetable oil until it’s at 170ºC and then carefully fry the arancini for about 3-4 minutes (depends how big your balls are), drain on kitchen paper. Enjoy with sauces and a whole separated egg yolk.
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