Easy and tasty family favourite

By Nicola Hazel of Jannettas Gelateria in St Andrews ARANCINI are risotto rice balls coated in breadcrumbs with a surprise centre normally served with either a meaty sauce known as a ragu or sugo, a tomato-based sauce. These were a staple in my family when I was growing up and a personal favourite too. No one quite made them like my mother, Fiona.

They always bring back fond memories of my mother, childhood and time spent in Italy on holiday. They are very easy to make and can be adapted to suit your individual taste. Here I add mozzarella to the centre but some prefer a ragu centre. The choice is yours but the method used to making them remains the same. INGREDIENTS Arancini Rice Balls 1 onion, finely chopped 2 cloves garlic, minced 250ml Arborio Rice 320ml white wine 1 vegetable stock pot Salt and pepper 225g mozzarella, cubed Nicola’s Sugo Sauce 500g good quality passata 140g diced chorizo 1 tsp. oil 2 tsp. good quality green pesto (I make my own but if buying I would recommend Sacla Classic Basil) 60ml red wine 2 tbsp. tomato puree ½ tsp. Italian mixed herbs 1 tsp. sugar 1 pinch grated nutmeg METHOD 1. Gently fry onion and garlic until translucent. Add the rice and gently coat. Next, add the wine and stock pot. 2. Add water in stages until the rice becomes soft and cooked through and the liquid has evaporated (approximately 20-25 minutes). TOP TIP: drag spoon through mixture and when the mixture is thick and does not fall back on itself and you can see the base of the pan you know it’s ready. Remove from the heat and allow to cool. 3. Roll a spoonful of the mixture into your hands, create a hole and place a cube of mozzarella in the centre and cover the hole up. You should have a tight rice ball. Place in fridge for 30 minutes. 4. Prepare a flat plate lined with kitchen roll. Heat oil in a shallow frying pan and fry the rice balls for 10 minutes, then place in a hot oven for 10 minutes. 5. To make the Sugo Sauce, fry the chorizo until the natural juices flow. 6. Pour passata in a pan with garlic, herbs, chorizo, nutmeg, sugar and wine. Simmer on a low heat for 15 minutes, stirring occasionally. In association with Taste Communications.