Arancini heart of Josephine

INGREDIENTS
- 1 Josephine
- 300g carnaroli or arborio rice
- 1 handful of peas (fresh or frozen)
- 1 onion, finely chopped
- 1 litre of vegetable stock
- 2 cloves of garlic, finely chopped
- 3 tbsp cornflour
- 1 bowl of breadcrumbs
- 2 tbsp Provençal herbs
- 2 tbsp olive oil
- Oil for frying

RECIPE

1. In a large saucepan, heat the olive oil over medium high heat, add the garlic, onion and herbs de Provence and sweat for 1 minute.
2. Add the rice and stir constantly, until the rice becomes translucent. Cover the broth, reduce heat to medium and let it absorb.
3. Repeat the process until the rice is tender and creamy.
4. Add the peas and mix. Cook for an additional 2 minutes. Adjust seasoning to taste. Allow risotto to cool.
5. Cut the Josephine into 12 wedges. Form large rice balls by placing a piece of Josephine in the centre. Mix the cornstarch with 3 tablespoons of water. Roll the rice balls in this mixture, then in the breadcrumbs and repeat the process.
6. Fry in a hot oil bath until the arancini are golden brown. Serve with a tomato herb sauce or pesto of your choice.

Photo © Marie Laforêt