Chilli Arancini

Instructions

1. 1

   Heat 30ml of olive oil in a large pan over medium heat. Sauté the diced onion and minced garlic until soft and fragrant, about 3 minutes. Add the chopped red chillies and cook for another 2 minutes until they begin to release their heat.

   Tip: Don't burn the garlic or it will become bitter. Keep the heat at a gentle medium.

2. 2

   Pour in the arborio rice and stir constantly for about 2 minutes, coating each grain in the oil. This toasting step adds nutty flavour to the finished arancini.

   Tip: You should hear a gentle clicking sound as you stir the rice in the pan.

3. 3

   Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle. This process takes about 15 to 18 minutes total.

   Tip: Keep the stock warm in a separate pot so each addition doesn't shock the rice and interrupt cooking.

4. 4

   When the rice is creamy and tender but still has a slight firmness when bitten, remove from heat. Stir in the grated parmesan cheese, salt, and black pepper. Spread the risotto on a baking tray and chill in the refrigerator for at least 30 minutes until cool and firm enough to handle.

   Tip: Chilling the risotto makes it much easier to shape into balls without them falling apart.

5. 5

   Once chilled, wet your hands lightly with water and take a handful of risotto about the size of a golf ball. Create a small indent and place a mozzarella cube inside, then gently close the risotto around it and roll into a smooth ball.

   Tip: The mozzarella will create a delicious melted centre when you bite into the arancini.

6. 6

   Set up three shallow bowls with beaten egg in one, panko breadcrumbs in another, and a clean plate for the finished balls. Dip each arancini into egg, then roll thoroughly in the breadcrumbs, pressing gently so they stick.

   Tip: Double coating ensures a golden, crunchy exterior.

7. 7

   Heat the remaining 30ml of olive oil in a large frying pan over medium-high heat. Once shimmering, carefully place 4 to 5 arancini into the pan, being careful not to overcrowd it. Fry for 3 to 4 minutes until golden brown on all sides, turning gently with a slotted spoon.

   Tip: Work in batches so the arancini cook evenly and develop a proper crust.

8. 8

   Transfer the cooked arancini to a paper towel-lined plate to drain excess oil. Serve warm as a snack or light meal, perhaps with a fresh tomato sauce or aioli for dipping.