Arancini – Risotto Balls

Prep: 40 mins

Cooking: 5-10 mins each

Difficulty: medium

Serves: 12-14 balls

Ingredients

To buy:

500ml chicken or vegetable stock

2 generous pinches of saffron powder

Sunflower oil to fry

Suggested Fillings:

Mozzarella / Gorgonzola

Leftover Bolognese sauce

Diced ham

Store-cupboard essentials:

300g risotto rice

30g butter

50g grated Parmesan cheese

100g flour

150ml water

PUT the stock in a pan and bring t the boil.

ADD the risotto rice and cook for 15 minutes, stirring occasionally until the rice is al dente.

STIR in the butter, parmesan cheese and saffron, and season to taste with salt and pepper.

SPREAD the rice out on a large baking tray to cool.

PREPARE a bowl of water to one side along with a tray with some greaseproof paper on.

ASSEMBLE the arancini by dipping your hands into the water and take a large spoonful of rice, ROLL in your hands to make a ball then make a hollow in the centre.

PLACE a small amount of the filling, you are using, into the centre of the rice and bring the edges in to completely cover the filling and place on the prepared tray.

REPEAT until all the arancini balls are made.

COMBINE in a bowl the flour and water and mix to a paste.

HEAT the oil in a deep frying pan, no more than a third full, and test with a rice grain that should sizzle on contact.

DIP each rice ball into the past until coated and with a long slotted spoon drop into the hot oil.

COOK in batches until golden brown and drain on a kitchen towel.