Dr. Jaglas Herber Hibiskus - Lemon Arancini
Recipe, Food-Styling, Photo & Styling:Oliver Schwarzwald
Time for an aperitivo!
I needed a dish that was quick to prepare and easy to keep warm. As a host, it's sometimes inappropriate to disappear into the kitchen for long periods of time. And pre-prepared snacks are also less stressful.
But what to drink with an alcohol-free Aperol alternative, like “ Dr. Jaglas Herber Hibiskus” ?. In a way, we are in the aperitivo segment because we serve an "Aperol" product that has a very Italian DNA. So I decided to make some arancini.
Briefly on the subject of aperitivo: In Italy, and I got to know it to perfection in Milan, there is a small buffet in many bars in the early evening. You buy a drink and get a small plate to go with it. On this you take a portion of the delicacies on offer. Mortadella, olives, focaccia and so on. Eating and drinking belong together. One plate/serving per drink. A free refill is more of a medium-size blunder. If you want to eat something else, please order another drink.
The most Italian non-alcoholic drink is Sanbitter or Crodino. Or a delicious chinotto. This tangy lemonade is a wonderful alternative.
Back to the pairing. As most "Aperol-like" alternatives contain bitter orange and we also use grapefruit as a garnish, there will certainly be a certain citrus flavour in the drink. A lot of lemon in the dish is certainly an advantage to pick up these notes. However, a lemon pasta is not a simple starter in terms of handling; it has to be fresh on the plate. So the next option would be a lemon risotto. However, this also has to be served à la minute, i.e. immediately. So we chill the risotto and make arancini from it.
Cold risotto formed into balls, breaded and fried. We fill the whole thing with a little burrata for an irresistibly creamy centre. These balls look very similar to small oranges, hence the name. I was able to keep them warm in the oven at 80°. A really great snack with our Sparkling Pink with a good shot of “Dr. Jaglas Herber Hibiskus”. For me, it's one of the best non-alcoholic "Aperol" alternatives, if you can even call it that. Because this product is not sweet and is made without artificial flavourings, and thankfully it is also alcohol-free. For more information, there is a review here and a special bundle for you in our shop!
Now get to the cooker and cook a risotto, it may get cold.
Cheers!
Recipe, Food-Styling, Photo & Styling:Oliver Schwarzwald
The risotto:
Note: I always cook risotto with white wine. So far, I haven't actually been able to find an alternative that tastes like real risotto. It doesn't bother me. There are now mini bottles with a capacity of 200 ml.
Ingredients for small arancini for 4 - 6 people
1 shallot
2 tbsp oil
150 g risotto rice
100 ml dry white wine
500 ml vegetable stock (hot)
20 g butter
40 g Parmesan cheese (freshly grated)
Salt
Zest of one medium-sized organic lemon
1 burrata
1 - 2 eggs
Flour
Breadcrumbs
Oil for frying
Preparation:
Finely dice the shallot and fry in hot oil until translucent. Stir in the rice until all the grains are coated in fat.
Deglaze with wine and reduce completely over a medium heat while stirring.
Top up with hot stock until the rice is just covered. Cook over a low heat for 20-25 minutes, gradually adding the hot stock and stirring regularly.
Stir the lemon zest into the risotto. Season to taste, the risotto should have a distinct lemon flavour.
Stir the butter into the risotto, gradually mixing in 20 g of cheese. Add more salt to the risotto if necessary.
Now transfer the risotto to a shallow casserole dish. It will cool down more quickly here.
Heat a pan with oil.
Now shape the risotto into small balls.
Work a small piece of burrata into the centre.
Chill briefly.
Beat the eggs and place the flour and breadcrumbs in bowls.
Now dip the risotto balls first in flour, then in egg and then in breadcrumbs.
Now fry in hot oil. The oil should not be too hot, otherwise the arancini will brown too quickly.
Serve immediately or keep warm.
Recipe, Food-Styling, Photo & Styling:Oliver Schwarzwald
The drink :
Ingredients for 1 drink
5-7 CL Dr Jaglas Herber Hibiscus
150 - 200 ml Strictly Verjus Sparkling Pink
Ice
Slice of grapefruit
Rosemary
Preparation:
Pour ice cubes into a glass.
Add Dr Jaglas Herber Hibiscus.
Top up with Sparkling Pink.
Garnish with grapefruit and rosemary.