Name: Beef and semi-dried tomato arancini
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2
Ingredients: 2 cup chicken stock; 2 tablespoon vegetable oil, plus extra to deep-fry; 1 small brown onion, finely chopped; 1 clove garlic, crushed; 1 cup arborio rice (short grain); 2 thin beef and herb sausages; 1/3 cup freshly grated parmesan; 1/4 cup semi-dried tomatoes; 1/3 cup plain flour; 1 egg, lightly whisked; 1 cup packaged dried breadcrumbs; lemon wedges, to serve

Ingredients

2 cup chicken stock

2 tablespoon vegetable oil, plus extra to deep-fry

1 small brown onion, finely chopped

1 clove garlic, crushed

1 cup arborio rice (short grain)

2 thin beef and herb sausages

1/3 cup freshly grated parmesan

1/4 cup semi-dried tomatoes

1/3 cup plain flour

1 egg, lightly whisked

1 cup packaged dried breadcrumbs

lemon wedges, to serve

Method

1.Place stock in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and keep hot.

2.Heat half the oil in a heavy-based saucepan over moderate heat. Add onion and garlic; cook, stirring, for 5 minutes or until soft. Add rice. Stir for 1 minute or until grains are well coated.

3.Gradually add hot stock (about &frac12 cup at a time) to rice mixture, stirring constantly until all liquid is absorbed. Continue adding stock 1 ladle at a time, stirring constantly until all liquid is absorbed before adding more. This will take about 25 minutes. Rice should be tender but still firm to the bite.

4.Heat remaining oil in a frying pan over moderate heat. Add sausages; cook and turn for 6 minutes or until browned and cooked. Chop finely. Add to risotto mixture with parmesan and semi-dried tomatoes; stir to combine. Cover; refrigerate for 3 hours or overnight

5.Using wet hands, shape tablespoons of risotto into balls. Place flour, egg and breadcrumbs in 3 separate shallow bowls. Dip risotto balls into flour to coat, then egg, then breadcrumbs.

6.Heat extra oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry risotto balls, in batches, for 5 minutes or until golden and heated.

7.Using a slotted spoon, transfer to paper towels. Serve with lemon wedges.

Risotto for making arancini is best cooked the day before. Arancini makes great finger food when you serve it with a spicy tomato relish. Perfect for parties.
Note

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Ingredients

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