Ingredients
Risotto rice:
1 tbsp olive oil
40 gms margarine
1 white onion, finely chopped
2 garlic cloves, crushed
330 gms Acquerello rice, aged for 1 year
1 litre vegetable stock
Salt and crushed pepper
Bolognaise sauce:
1 tbsp olive oil
100 gms beef mince
1 small brown onion, finely chopped
1 garlic clove, crushed
50 gms celery stick, chopped
50 gms fresh leek, chopped
100 gms tomato sauce
1 tbsp tomato paste
Salt and crushed pepper
Tomato relish:
1 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
500 gms vine-ripened tomatoes, peeled and chopped
1 tbsp tomato paste
Salt, crushed pepper and sugar
To fry:
Breadcrumbs, flour and 2 eggs for dipping
Garnish:
Mayonnaise
Coriander Leaves
Method
1. To make risotto: heat oil and half of the margarine in a saucepan over medium heat. Cook the onion and garlic until soft, then add the rice and stir for 2 to 3 minutes.
2. Add the stock, 1 ladleful at a time 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.
3. Stir in remaining margarine, season and spread the risotto onto a tray to chill completely.
4. To make bolognaise sauce: Heat olive oil in a frying pan over medium heat. Add beef mince, and stir for 3 minutes or until browned.
5. Add the vegetables, stir for 5 minutes or until soft.
6. Add tomato sauce and tomato paste, stir for 2 minutes or until thick and well cooked. Spread the bolognaise onto a tray to chill completely.
7. To make tomato relish: Heat olive oil in a frying pan over medium-high heat. Add the chopped onion and garlic. Stir for 3 minutes or until browned.
8. Add the chopped tomato. Stir for 5 minutes or until soft. Add tomato paste, stir for 2 minutes or until thick and well cooked.
9. To make the arancini: Place the breadcrumbs on a tray. Place the flour on a plate.
10. Crack the eggs into a bowl. Wet your hands and shape the risotto into a ball.
11. Press your thumb into the centre of the ball to make an indent. Place a teaspoon of bolognaise sauce in the indent, then mould risotto around the sauce to enclose.
12. 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 cool.
13. Deep fry at 170 degree celsius.
14. Spread the tomato relish on a plate, place arancini balls over, pipe some mayonnaise on top and sprinkle with coriander leaves.
