Mozzarella Arancini

INGREDIENTS

For the arancini

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 garlic clove, finely chopped
• 200g arborio or risotto rice
• 250ml white wine
• 750ml vegetable stock
• 75g pecorino, finely grated
• 1 x 150g ball mozzarella, cut into 20 pieces
• 150g panko breadcrumbs
• 50g flour
• 2 eggs

To Serve

• 250ml passata
• 3 tbsp hot sauce
• ½ tsp garlic powder
• Small handful basil leaves
• Sea salt and freshly ground black pepper

METHOD

1. Heat the oil in a saucepan over a low heat. Add the onion and garlic and sauté for 6–8 minutes until softened without colour. Add the rice and toss to coat, then pour in the wine and simmer for a couple of minutes until reduced. Gradually add the hot stock, stirring regularly and allowing each addition to absorb before adding the next. Cook for around 20 minutes until the rice is tender. Stir through the pecorino, season and spread onto a parchment-lined tray. Cover with cling film and chill for at least 2 hours.
2. To form the arancini, scoop a portion of the cooled risotto into your hand and shape into a 2-inch patty. Place a piece of mozzarella in the centre and shape around it to enclose. Repeat to make 20, then freeze for at least 1 hour until firm.
3. Heat the oil in a large saucepan to 180°C. Place the flour, eggs and panko in separate bowls. Coat each arancini in flour, then egg and finally panko. Deep-fry in batches of 5 for 5–6 minutes until golden and crispy, then drain on double-layered kitchen paper.
4. Combine the passata, hot sauce and garlic powder in a small saucepan and simmer for 2–3 minutes. Remove from the heat and serve alongside the arancini, finished with fresh basil leaves.