Arancini

These Sicilian rice balls are one of the tastiest snacks ever! They're best made with some left over risotto as the rice needs to be cold and sticky to form into balls. Then filled with mozzarella and a few peas. 

Ingredients
makes between 18-25 - between "scotch egg" sized to golf ball sized balls

for the risotto
375g Arborio rice
1 onion, finely chopped
3 tbsp olive oil
1.5 litres vegetable stock
50g vegetarian Italian Hard Cheese, freshly grated
salt 
black pepper, freshly ground 

for the tomato sauce
2 x 400g tins of chopped tomatoes
2 tbsp tomato puree
1 onion, very finely chopped
2 garlic cloves, finely chopped
30g fresh basil leaves, chopped
100ml red wine
salt 
black pepper, freshly ground 

for the filling
100g frozen peas
75g mozarella
1/2 onion, finely chopped
olive oil

for the coating
fine breadcrumbs from a day old dry ciabatta
2 eggs
plain flour
olive oil 

Method
Begin with the tomato sauce. Heat the olive oil in a large pan, add the onion, celery and garlic and sweat until soft.  Add the tomatoes, tomato puree and wine. Season with salt and pepper and add the fresh basil. Stir well and bring to the boil. 

Reduce the heat and only partially cover the pan to allow a little steam to be released. Simmer for about one hour until the sauce is thick. Stir from time to time adding more water/wine if more moisture is required.

Half an our before the sauce is expected to be ready start the risotto.

Put the veg stock in a saucepan and keep at a gently simmer. In a heavy-based saucepan on a medium heat fry the onion with the olive oil until soft. Add the rice and stir until each grain is coated with oil. When all the grains are shiny begin to add the stock, a little at a time, stirring until the fluid is absorbed. Repeat with more stock. Continue to do so until the rice has cooked, 20-25 minutes. To check that it is done it should be soft on the outside but with some firmness inside. al dente 

Remove from the heat and mix in the cheese. Add some of the tomato sauce. I added half the quantity that I made and felt it was just right.

We ate tomato risotto that night and refrigerated half the portion over night. Alternatively spread out the risotto onto a large baking tray and allow to cool.

Meanwhile make the arancini filling by frying the onion until soft, then add the peas with 2 tablespoons of water and season lightly with salt and pepper. Cook for a few more minutes until the peas are tender, then allow to cool.

Once the rice is cold and sticky take a spoonful and form into a ball. A golf ball size is a good guideline (when filled they will be larger).  Make an indentation in the ball and place a cube of mozzarella, a little of the pea and onion and then another cube of mozzarella.  Reform the ball so that the filling is enclosed in the centre. 

Dust with a little flour, dip in the beaten egg and then roll in the breadcrumbs.

Finally heat plenty of olive oil in a large saucepan (or even better a deep fat fryer) and add the risotto balls a few at a time. Fry for only 2 - 3 minutes until golden brown. Drain on kitchen paper and serve either hot or cold.