Raclette arancini with mushroom tartare

Total time100 mins

60 minspreparation time

40 minscooking time

Crispy-creamy rice balls from Sicily meet aromatic raclette cheese. Kikkoman Soy Sauce and Kikkoman Wok Sauce - Teriyaki provide the distinctive sweet-savoury notes.

Ingredients

10 portion(s)

For the arancini:

1 ½ litre

chicken or vegetable stock

120 g

finely chopped onions

20 g

finely chopped garlic

30 ml

olive oil

450 g

Arborio rice

200 g

grated raclette cheese

100 g

grated parmesan

15 g

finely chopped parsley

130 g

Kikkoman Naturally Brewed Soy Sauce

200 g

wheat flour

300 g

bread crumbs

250 g

beaten whole egg

Frying oil

For the tamarind chutney:

320 g

tamarind puree

120 g

sugar

5 g

ground cumin

5 g

ground ginger

80 ml

Kikkoman Wok Sauce - Teriyaki

125 ml

water

300 g

finely chopped shallots

For the mushroom tartare:

200 g

finely chopped button mushrooms

50 g

finely diced shallots

10 g

finely chopped parsley

20 ml

olive oil

35 ml

lemon juice

2 g

salt

1 g

ground pepper

Allergens:

Lactose, soy, gluten

Total weight per portion:

300 g

Weight per ingredient:

Arancini (4 pieces of about 50 g each), approx. 200 g Tamarind chutney, approx. 70 g Mushroom tartare, approx. 30 g

Preparation

Step 1

Bring the stock to the boil in a pan. In a second pan, sauté the onion and garlic in olive oil over a medium heat for 2-3 minutes without browning. Add the rice and cook for 2 minutes until translucent. Gradually add the stock until the rice absorbs everything (approx. 25 minutes). Remove from the heat and stir in the cheese, parsley and Kikkoman Soy Sauce. Allow the rice mixture to cool completely.

Step 2

Shape into golf ball-sized balls (approx. 45 g) and coat in the flour, beaten egg and breadcrumbs. Fry in hot oil at 175 °C until golden brown. Drain on kitchen paper.

Step 3

In the meantime, mix the tamarind puree, sugar, cumin, ginger and Kikkoman Wok Sauce - Teriyaki with the shallots and water in a small pan. Reduce over a medium heat until it thickens and has a chutney-like consistency. Allow to cool.

Step 4

Mix the mushrooms with the shallots, parsley, olive oil and lemon juice in a bowl. Season to taste with salt and pepper. The mushrooms should only be marinated shortly before serving.

Step 5

Place four arancini per portion on plates and serve with the chutney and mushroom tartare.

Tip:

For a completely vegetarian dish, use cheeses containing no animal rennet. Chill the risotto overnight (approx. 12 hours) for optimum binding!

Recipe-ID: F1045

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