ITALIAN MOZZARELLA ARANCINI

If you prefer to use a deep fat fryer, plunge the rice balls for 4-5 minutes until golden brown.

Ingredients Serves6

3 tbsp olive oil

1 shallot, finely diced

1 garlic clove, peeled and crushed

200g risotto rice

125ml dry white wine

500ml vegetable or chicken stock, warmed

70g Parmesan cheese, grated, plus extra to serve

100g mozzarella, grated

80g flour

2 eggs, beaten

150g breadcrumbs

To serve

4 tbsp basil leaves, optional

40g rocket leaves, optional

Salt and black pepper

METHOD

1. Heat the oil in a wide, heavy-based saucepan over a low heat. Add the shallots and garlic. Cook gently for about a minute until completely softened.

2. Add the rice and stir well for a further minute, ensuring it is glazed but does not stick to the bottom of the pan.

3. Pour in the wine and continue slowly stirring the rice until the wine has evaporated.

4. Start adding the chicken stock a ladleful at a time, stirring gently, allowing each addition to be absorbed before adding the next one. It is vitally important not to rush this process. Continue in this way until all the liquid has been absorbed and the rice is plump and tender — about 18–22 minutes. Add the Parmesan and remove from the heat for the rice to cool. Ideally let it rest for at least two hours or overnight.

5. Once the risotto is cold and set, divide the mixture into six equal balls, about the size of golf balls.

Using cling film, flatten one ball, gently creating a groove in the centre. Add the mozzarella mixture into the centre and fold over to recreate the golf ball, making sure that the cheese is completely enclosed. Loosely cover and refrigerate until needed.

6. Next, prepare three bowls Put the flour in one bowl, the egg in another and the breadcrumbs and the rest of the Parmesan into the third bowl.

7. Dip each rice ball into the flour, tip off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls. Place the arancini balls on a bed of breadcrumbs and keep covered in the fridge until needed.

8. Heat the air fryer to 200˚C. Place the arancini in the air fryer basket and sprinkle with a little of oil if desired. Air fry for 8-9 minutes until golden brown all over.

Gently remove with a spoon and serve.