Prawn and saffron arancini

MAKES 40 PREP+COOK TIME 45 MINUTES (+ REFRIGERATION TIME)

Serve with aioli with finely chopped chives and dill stirred through. If you like a cheesier arancini, stir 200g of coarsely grated mozzarella through the cooled rice in step 5 and double coat arancini before frying.

1 medium onion, halved

2 garlic cloves, peeled

50g unsalted butter

250g arborio rice

½ teaspoon ground black pepper 150g white wine

1 pinch saffron

650g chicken or vegetable stock 150g parmesan cheese, grated 130g panko breadcrumbs

½ cup plain flour

3 eggs, lightly beaten

3 sprigs fresh flat-leaf parsley leaves, chopped

280g peeled cooked prawns, cut into 2cm pieces vegetable oil for deep frying 1 Place onion and garlic into mixing bowl, chop 3 sec/speed 7. Add butter and sauté 3 min/120°C/ speed 1, without simmering basket on mixing bowl lid.

2 Add rice and pepper, sauté 1 min/120°C/ /speed 1.5.

Add wine and saffron, cook 2 min/120°C/ /speed 1.5. 3 Add stock, cook 13 min/100°C/ /speed 1.5, with simmering basket on mixing bowl lid.

4 Add 100g of the parmesan cheese and stir to combine. Set aside in a large bowl to cool then cover and refrigerate overnight.

5 Place panko into mixing bowl, mill 2 sec/speed 8. Add remaining parmesan, stir to combine and pour onto a plate. Place flour and beaten eggs on separate plates.

6 To shape arancini, add parsley to cooled risotto mixture and stir to combine. Roll 1 tablespoon of risotto into a walnut-sized ball. Press a hole in the middle of each ball, then place a prawn piece inside and press risotto around it to enclose and form a ball.

7 Roll each arancini ball in flour, dip in lightly beaten egg, then coat in panko and transfer onto a tray. Repeat to make approximately 40 balls. Refrigerate for a minimum of 30 minutes ahead of frying.

8 To fry arancini, place oil in a deep saucepan over medium-high and heat to 170°C. Working in batches, fry arancini for 3-4 minutes, or until golden brown. Transfer onto a tray lined with paper towel to drain.