Blue Swimmer Crab, Cockle and Prawn Arancini Kiev - Chef Recipe by Dominic Grundy

Ingredients

500 g risotto rice
1 chopped onion
2 grated cloves
2 sticks celery, diced
200mL white wine
1 L fish stock
50 g parsley
200 g prawns
100 g crab
100 g cockles
200 g Parmesan, grated
50 g butter
Salt, to taste

Cafe de Paris butter:

2 shallots, diced
1 grated clove garlic
5 anchovy fillets
1/2 Tbs capers
1/4 cup chopped parsley
1 Tbe thyme leaves
1 Tbs chopped chives
1 Tbs brandy
1/2 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 lemon, zested
2 Tbs lemon juice
1 tsp Dijon mustard
1 tsp salt flakes
1/2 tsp curry powder
1/4 sweet paprika
Pinch white pepper

Panko:

300 g Japanese Panko
20 g black sesame seeds
20 g white sesame seeds
10 g fennel seeds
20 g onion powder
15 g garlic powder

Green goddess puree:

100 g parsley
100 g chives
150 g dill
100 g basil
50 g tarragon
3 cloves garlic
100 g vegan mayonnaise
50mL lemon juice

Method

Risotto arancini base:

Start of by sweating onion, garlic and celery slowly on a low heat without colour in a low-sided pot.

Add risotto rice and cook for 1 minute while consistently stirring so rice doesn’t catch or colour. Add white wine and reduce again constantly mixing. When the wine is reduced by 3/4 slowly start adding fish stock again stirring. Turn up the heat and cook quickly again while stirring (most important part when making risotto).

When the rice is almost transparent take off from heat and add crab, prawn and cockle meat and continually stir for a minute then add butter and Parmesan and stir for another minute before adding parsley and season to taste.

Take the risotto mix and put onto a flat tray or container and cover with baking paper in fridge to cool for at least 2 hours. This allows the rice to rest and natural starch to stick together.

Cafe de Paris butter:

Place all Ingredients in a small food processor and pulse to combine well.

Spoon butter horizontally down the centre of a long strip of baking paper, fold the paper over and use a ruler to press against the side, pushing the butter into a long log about 5 cm in diameter. You can tie each end up and bang into the fridge (this butter also goes well with steak or steamed green vegetables).

Panko breadcrumbs:

Mix all ingredients together and that’s pretty much ready to go.

Green goddess puree/dressing:

Place all ingredients into a blender or food processer and blitz until smooth allow to rest for 10 minutes before use.

To build and finish:

Take risotto out of fridge and weigh out 120 g of base until all mix is portioned.

Portion butter into 20 g slices.

Place the 125 g of base in hand and press it flat in your palm, place butter into middle of risotto, encase the butter with risotto trying to get butter evenly coated, mould the risotto into a round ball and place on tray to rest and continue process over with the rest of mix.

When all mix is used you want a clean space to panne the risotto ball.

You will need the breadcrumb mix in a bowl and in separate bowls put 3 eggs, 50 g of water and 200 g of plain flour.

You can then place the risotto mix into the flour a coat evenly, place floured risotto ball into egg mix and make sure all ball is coated in egg mix, place egg-covered risotto ball into the bread crumb and coat evenly.

You are now ready to fry the risotto.

Place crumbed ball into 180-degree fryer for 1 minute until golden brown, place in oven on tray for 8 minutes at 180 C..

To plate up:

Spoon goddess dressing onto plate, you can serve with mixed leaf salad or shredded cabbage, place arancini onto of salad and puree, Grate some Parmesan on top.

Recipe provided by Gracie's Restaurant