Arancini per tutti with Boursin®

Method

Prepare the rice :

Finely slice the mushrooms.

Sauté in a lightly oiled pan with a little salt until the liquid evaporates. Set aside.

Combine the water, mushroom stock cube, margarine, oil, and salt in a saucepan and bring to a boil.

Add the rice and cook for 8-10 minutes over medium heat.

When the rice is cooked, add the sautéed mushrooms and spread out in a dish.

Cover with cling film and refrigerate for at least 4 hours.

Unwrap the plant-based Boursin and form 10 balls of 15g. Place in a container in the refrigerator.

Prepare the plant-based mayonnaise :

Combine the soy milk, vinegar, mustard, and salt in a measuring jug and blend with an immersion blender.

Add the chervil oil little by little until thickened.

Transfer to a baby bottle.

Ps: To prepare the chervil oil, mix 25g of previously blanched chervil with 10cl of neutral oil and a little salt. Strain the oil through a strainer and set aside.

Prepare the arancini :

When the rice has cooled, form into 70-75g portions.

Insert the Boursin balls into the center and close the rice. Shape into balls with your hands.

In two plates, place a mixture of flour, water, and salt (pancake batter texture) on one plate, and the breadcrumbs on the other.

Roll the filled rice balls in the flour/water mixture, then in the breadcrumbs.

Fry for 3-4 minutes in the deep fryer at 180°C.

Remove and drain on paper towels.

Spread a dot of chervil plant-based mayonnaise on the arancini and decorate with a chervil leaf. Enjoy.

Don’t hesitate to share your comments with me and tag me on social media (@oxaliscuisinevg) if you try the recipe at home.