Carrot Arancini with Roasted Carrot Hummus
This delightfully different appetiser has been shared with us by Madalene from The British Larder. Arancini are also known as risotto balls. This particular variety are baked rather than fried and makes great use of carrots. Of course, we all know that thermo mixers make great risottos, right? Madalene agrees!
"The first time when I made the risotto in my thermo mixer I took a tray and spread the cooked risotto rice as thinly as possible. The reason for this act of madness was to inspect each grain of rice in search of a broken grain. I thought if I could find one broken grain then I would have been satisfied and could then happily say it does not work. I have to confess and hold my hands up and say ‘Yes, it works!'" - Madalene
Recipe Tester Feedback: "The risotto was absolutely amazing almost to the point that I didn't want to roll it into balls because I wanted to eat it all straight away. I am going to make the carrot hummus over and over again. It was the best hummus I have ever tasted." - Shannon
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 30 minutes
Cooking Time 2 hours
Serves 20-30 balls, depending on size
Best served fresh
- Roasted carrot puree:
- carrots - 1kg, peeled and sliced into 1cm pieces (do not chop in your thermo mixer - they will burn!)
- olive oil - 2 Tbsp
- sea salt - to taste
- pepper - freshly cracked black, to taste
- Carrot risotto:
- olive oil - 15g olive oil
- eschallots - 40g, banana (elongated brown shallots), chopped
- arborio rice - 100g
- butter - 1 Tbsp, unsalted
- white wine - 50g
- vegetable stock - 200g, liquid
- mascarpone cheese - 40g
- Parmesan cheese - 20g
- Roasted Carrot Puree - 80g, made above
- carrots - 100g, baby, cut into 1cm rounds and cooked
- breadcrumbs - 50g, honeyed panko
- Roasted carrot hummus:
- Roasted carrot puree - 200g, made above
- sea salt - to taste
- pepper - to taste
- sumac - 1/4 tsp
- cumin - 1/4 tsp, ground
- chickpeas - 2 x 400g, tins, drained and rinsed
- tahini paste - 1 Tbsp
- olive oil - 35g, extra virgin
- water - 50g, cold
- lemon - 1, juice and zest
Roasted carrot puree:
- Preheat oven to 200C. Line baking tray with baking paper.
- Toss sliced carrots (1kg) in olive oil (2 Tbsp) and season with salt and pepper.
- Spread the carrots on to the baking tray and roast for 40 minutes, until the carrots are tender to the touch.
- Once the carrot has finished cooking, add it to the bowl and blend until a smooth puree has been achieved. Speed 8 / 30 seconds. Transfer puree to a separate bowl. Clean and dry the bowl.
- If you need to grate your Parmesan (20g), add it to the bowl now and grate Speed 8 / 8 seconds. Set aside.
- Add olive oil (15g) and shallots (40g) to the bowl. Chop Speed 5 / 3 seconds.
- Program 4 minutes / 100C / Speed 2.
- Add the rice (100g), butter (1 Tbsp) and the wine (50g). Program 3 minutes / 100C / Reverse+Stirring Speed.
- Add the liquid stock (200g). Program 12 minutes / 100C / Reverse+Stirring Speed. Please stop and manually stir the risotto half way during the cooking time. Taste the risotto after the suggested cooking time, add two more minutes if needed.
- Add the mascarpone (40g), Parmesan (20g) and roasted carrot puree (80g). Stir through the risotto with a spatula and let the risotto rest for 1 minute with the lid on.
- Spoon the risotto into a clean container, cover with cling film and let the risotto cool completely.
- While the risotto is cooling, check that your baby carrots (100g) are cooked and ready in 1cm pieces. Lightly boiling or steaming is a good option. Once that is done, prepare the hummus.
Roasted carrot hummus:
- Add roasted carrot puree (200g), salt and pepper (to taste), sumac (1/4 tsp), cumin (1/4 tsp), chickpeas (120g), tahini (1 Tbsp), olive oil (35g), cold water (50g) and lemon (1) juice and zest, to the bowl.
- Blend at Speed 8 / 30 seconds. Scrape the sides down and repeat the process until the hummus has your desired texture. Taste and adjust the seasoning if needed.
- Spoon the hummus into a serving dish, garnish with extra virgin olive oil and a sprinkling of sumac set aside while finishing the arancini.
- Preheat the oven to 200C and line a baking tray with baking paper.
- Divide the risotto in to 32 even size balls.
- Insert a piece of cooked carrot in the centre of each rice ball, roll to smooth and compress the rice balls.
- Roll each ball in the panko bread crumbs (50g), roll to compress.
- Place the balls on the baking tray and bake them in the oven for 20 minutes, shaking the tray once to roll them over to ensure an even golden brown colour.
- Serve the warm crispy arancini balls with the roasted carrot hummus for dipping.