CRISPY CHEESY ARANCINI WITH RADICCHIO SALAD

Hailing from Sicily and named ‘li le oranges’ for their shape and colour, you’ll love making these deep-fried, bocconcini-stuffed rice balls. Crisp on the outside and gooey on the inside, they’re mouthwateringly good!

Preparation time 45 mins plus overnight cooling and standing Cooking time 40 mins Serves 6 (makes approx. 30) 3 cups chicken stock 1/ cups water 60g unsalted bu†er 1 Tbsp extra virgin olive oil 250g small bu†on mushrooms, thinly sliced 1 brown onion, finely chopped 2 cloves garlic, crushed 1 Tbsp tomato paste 1/ cups arborio rice / cup finely grated parmesan, plus extra, to serve Sea-salt flakes and freshly ground black pepper, to season 250g bocconcini, cut into 1cm pieces / cup plain flour 3 free-range eggs, lightly beaten 2/ cups panko breadcrumbs Vegetable oil, to deep-fry

RADICCHIO SALAD

/” cup raisins

/• cup olive oil

2 Tbsp red wine vinegar

1 red radicchio, leaves separated 100g baby mixed leaves

/” cup pine nuts, roasted

STEP 1 Put stock and water in a medium saucepan and bring to the boil. Reduce heat to low and cover.

STEP 2 Meanwhile, heat half of the bu er and oil in a large saucepan over high heat and cook sliced mushrooms for 7 minutes, or until browned. Transfer to a bowl to cool.

STEP 3 Heat remaining bu er in same pan over medium heat and cook onion and garlic until so–. Add paste and rice and stir to coat in onion mixture. Stir in

—/™ cup of hot stock and cook, stirring, over low heat, until liquid is absorbed. Keep adding stock, in —/™-cup batches, stirring, until liquid is absorbed a–er each addition and rice is tender (it will take about 20 minutes).

STEP 4 Stir in parmesan and sliced mushrooms. Season. Spread riso o mixture thinly onto a large tray. Cool for 30 minutes. Cover and refrigerate for 1 hour or overnight.

STEP 5 For radicchio salad, put raisins, oil and vinegar in a small jar, then shake well. Stand for 1 hour. Just before serving, toss radicchio, mixed leaves, pine nuts and dressing.

STEP 6 Roll level tablespoons of arancini mixture into balls, press a piece of bocconcini into the centre of each and roll to enclose. Coat riso o balls in flour, shaking off excess. Dip in egg, then roll in crumbs to coat.

STEP 7 Heat vegetable oil in a deep saucepan to about 160°C. Deep-fry balls, in batches, for about 3 minutes, or until browned lightly and cheese is melted in centre. Drain on absorbent paper. Serve arancini with salad.