Bush Tomato Arancini with Wild Green Native Pesto, specially developed by Warndu's Rebecca Sullivan.
In 2021, Warndu partnered with Sunrice Australia. For NAIDOC week 2022 we celebrate tradition with a Bush Tomato Arancini with Wild Green Native Pesto, specially developed by Warndu.
Bush Tomato Arancini Ingredients:
- 2 tbsps of olive oil
- 1 onion, finely diced
- 25g butter
- 1 garlic clove, crushed
- 3 tsps of Bush tomato crushed
- 1 tsp of ground saltbush
- 1/2 tsp of native pepper milled
- 350g SunRice sushi rice
- 150ml white wine
- 1.5 litres chicken or veg stock
- 150g parmesan, finely grated
- 1 lemon, finely zested and juice
- 150g ball mozzarella, grated
- vegetable oil
- 150g plain flour
- 3 large free range eggs, lightly beaten
- 150g breadcrumbs
1. Heat the oil and butter in a pan. Cook the onion, saltbush, pepper and bush tomato over a low heat for 10 minutes.
2. Add the garlic, stir in the rice, then pour in the wine and bring to the boil.
3. Cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed.
4. Add the remaining stock slowly as the rice absorbs the liquid, stirring, until the rice is cooked through (20 minutes).
5. Add the parmesan and lemon and season to taste. Spread the risotto out into a tray and leave to cool.
6. Once cooled, mix through the mozzarella. Scoop and roll the mix into balls.
7. Put the eggs, flour and breadcrumbs into three bowls. Dip each risotto ball into the flour, then the egg, then the breadcrumbs, then set aside.
8. Half-fill a saucepan with vegetable oil and heat over medium-low.
9. Place the risotto balls into the oil and cook for 8-10 minutes, or until golden brown.
Warndu Australian Native Pesto Ingredients:
- 250g Warrigal greens
- 50g ruby saltbush leaves
- 50g sea parsley
- 50g native basil
- 100g macadamias, toasted and chopped
- 100g bunya nuts, toasted and chopped
- 20 desert limes (dried or fresh)
- 3 finger limes (Fresh), caviar only or 2 teaspoons of dried fingerlimes
- 2 lemons, juice only
- 3 cloves garlic
- 70g parmesan cheese
- 1 cup macadamia oil
- Warndu native pepper and salt to season
1. Blanch the Warrigal greens in boiling water then refresh in cold water and chop.
2. Add the rest of the ingredients into a blender and blitz until mixed.
You can buy fresh Greens for the Pesto at Something Wild in Adelaide.
Get your taste buds dancing with a true blue selection of Australian native ingredients, ripe for the picking!