Arancini per tutti with Boursin®

Discover the recipe created during the Green Corner workshops at StrEat Fest 2025 at Tour et Taxis.

Ingredients (for 9-10 arancini)

For the rice :

• 150g short-grain rice

• 60cl water

• 8g mushroom stock cubes

• 20g margarine

• 25ml oil

• 3g salt

• Pepper

• 125g brown mushrooms

• 150g plant-based Boursin

  
  

• 100g flour

• 125g breadcrumbs

  
  

For the plant-based mayonnaise with chervil :

• 50g unsweetened soy milk

• 75g chervil oil

• 1 tsp mustard

• 1 tbsp apple cider vinegar

• Salt, pepper

• Chervil

Method

Prepare the rice :

1. Finely slice the mushrooms.

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

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

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

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

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

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

Prepare the plant-based mayonnaise :

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

2. Add the chervil oil little by little until thickened.

3. 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 :

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

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

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

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

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

6. 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.