- 1L (4 cups) salt-reduced chicken stock
- 1 tablespoon olive oil
- 40g butter
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 330g (1 1/2 cups) SunRice Arborio Risotto rice
- 125ml (1/2 cup) dry white wine
- 40g (1/2 cup) shredded parmesan
- 1 tablespoon olive oil
- 100g pork and veal mince
- 1/4 small brown onion, finely chopped
- 1 garlic clove, crushed
- 125ml (1/2 cup) passata
- 2 tablespoons water
- 1 tablespoon tomato paste
- 115g (1 1/4 cups) dried (packaged) breadcrumbs
- 75g (1/2 cup) plain flour
- 2 eggs
- Vegetable oil, to deep fry
First make the risotto: Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.
Heat oil and half the butter in a saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes until soft and translucent.
Add the rice and stir for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.
Add the wine and stir until the liquid is absorbed. Add 1 ladleful (125ml/1/2 cup) of stock and stir until the liquid is absorbed.
Continue, 1 ladleful at a time, for 20 minutes until rice is tender yet firm. Remove from heat. Stir in parmesan and remaining butter. Season.
Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge overnight to chill completely.
To make bolognaise sauce, heat olive oil in a frying pan over medium-high heat. Add pork and veal mince. Stir for 3 minutes or until browned. Add brown onion and garlic clove. Stir for 5 minutes or until soft. Add passata, water and tomato paste. Stir for 2 minutes or until thick. Cool.
To make the arancini: Place the breadcrumbs on a tray. Place the flour on a plate. Crack the eggs into a bowl and use a fork to lightly whisk.
Use wet hands to shape 1/3 cup of the risotto into a ball. Press your thumb into the centre of the ball to make an indent.
Place 1 1/2 teaspoons bolognaise sauce in the indent, then mould risotto around the sauce to enclose. Repeat to make 12 balls.
Place the risotto ball on a chopping board and roll ball with both hands, moulding it into a conical shape. Repeat with the remaining balls.
Roll in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing to coat. Place on a baking tray in the fridge for 30 minutes to chill.
Heat oil to 170°C in a saucepan over medium-high heat. Cook arancini, in batches, turning, for 6-8 minutes or until golden. Drain on paper towel.
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