So the other day, I was feeling like making some Aracini balls, inspired from my visits to the Real Food Festival in Southbank, meeting the Aracini Brother’sand tasting their perfectly rolled risotto, crispy balls, with melting mozzarella in the middle, crispy coating and accompanied with an apple and chilli salad.

During chocolate week I tried one of their chocolate risotto balls which were interesting! Using dark chocolate for a richer flavour.So inspired, I had all my ingredients ready to whip up this main meal, not sure if my balls were going to be perfect and not fall apart (well the first one did, that always happens doesn’t it!)

The rest seemed to go swimmingly well, using flour, egg and breadcrumbs to create that crispy coating. The meltingly,  mouthful of cheese you get is a little surprise but adds creaminess to the risotto, however the tomato sauce just adds that tang the dish needs to wrap it up. The basil in the tomato is a sure-fire hit and combination, adding some earthy herby freshness. These babies are best eaten immediately!

• 150 g Risotto Rice, around 1 cup
• 3 cups
  stock, vegetable or chicken
• 1 pcs
  onion, chopped
• 2 pcs
  garlic, chopped
• 1 pcs
  mozarella cheese, a handful
• 1 tbl
  tomato puree
• 1 pkt
  tomato sauce, passata
• 1 pcs
  basil leaves, a handul chopped
• parmesan cheese to sprinkle
• 2 pcs
  egg, beaten
• 1 cups
  flour, plain
• 1 cups
  breadcrumbs
• 1 tbl
  olive oil

Instructions

Boil the kettle and get some stock prepared. Then in one pan, add your olive oil and heat gently, fry 1 of your chopped garlic and half of the onions till softened. Then add your rice in, give it a good stir

Slowly start to ladle your prepared stock in with the rice, one spoon at a time. With intervals of giving the rice a good stir, so it soaks up the stock and starts to become creamy..

Do this with all your stock, it should take around 15-20 minutes, at this time test your rice, it should be slightly al dente and not too soft.

Once done take off the heat set aside, In the meantime in another pan, add some oil, fry the remaining garlic and onion till softened. Then add your passata or tomatoes and your tomato puree. Add a little bit of water if it becomes to dry, season with salt and pepper. Towards the end add in your chopped basil leaves and grate some parmesan to taste. Keep warm.

Start to make your Aranini balls, take a bit of your warm risotto in your hand and a small ball of mozzarella, mould the risotto around the cheese so it’s in the middle. Dip the ball in flour, egg then breadcrumbs, repeat with the rest.

In a frying pan, put in some oil to fry your balls, you will need about 4-5 tablespoons. Place your risotto balls in till fried, crispy and has a golden coating.

In your serving plate, plate up your tomato sauce then a few of your Arancini Balls on top, grate more parmesan if needed and eat!