Arancini

Method

1. Make risotto: sauté onion in butter, add rice, toast for 2 minutes.
2. Add wine, let it absorb.
3. Add stock gradually, stirring often, until rice is creamy and al dente (about 18 minutes).
4. Stir through Parmesan, spread on a tray to cool.
5. Once cool, take a handful of risotto, flatten in your palm.
6. Add a teaspoon of ragù and a piece of mozzarella in the centre.
7. Cover with more risotto and shape into a ball.
8. Beat eggs in one bowl, put breadcrumbs in another.
9. Coat each arancino in egg, then breadcrumbs.
10. Heat oil to 180°C, fry arancini until golden (3-4 minutes).
11. Drain on kitchen paper and serve hot.