Recipe: arancini with tomato sauce

I HAVE TO admit that I'm awful at gauging what quantity of rice or pasta to cook.  I tend to use too much and, while I'm in a good habit of taking leftovers for lunch, it can lead to overeating and waste on occasions.  Arancini are an ideal solution if you have leftover risotto, although on this occasion I made them with the sole intention of lunch the following day.

I've opted for a mushroom filling in this instance, but arancini are versatile so you can vary your fillings as you please.  Originating from Sicily, they're traditionally stuffed with a meat ragu or peas.  I enjoyed both varieties on a recent trip to Bologna - they're the ultimate street food if you ask me!

I've knocked up a really quick and simple tomato sauce (it was after 10 p.m. on a school night afterall!) for dunking.

Ingredients (makes 12):

150g arborio or carnaroli rice

100g chestnut or wild mushrooms, roughly chopped

150mls white wine

75g Grana Padano, grated

2 chicken stock cubes, dissolved in 500mls boiling water

Two tbsps creme fraiche

Bunch of chives, finely chopped

2-3 drops, truffle oil

25g butter

1 shallot, finely diced

1 garlic clove, grated

Salt 

Pepper
1 packet, breadcrumbs
75g  seasoned flour
2 free- range or organic eggs, beaten
1x mozzarella ball
1x shallot, diced
1x clove, garlic, grated
1tsp dried oregano
1 tbsp organic tomato puree
200mls organic passata

Method:

1) Melt the butter and add a splash of olive oil in a saucepan.  Sweat the shallot for 6-7 mins then add the garlic and chopped mushrooms.  Cook for a further minute. Make sure you have brought the stock upto the boil at this point.

2) Add the rice to the pan and mix with a spatula.  Let it cook for 1-2 mins until you hear the rice "pop".  Add the wine and allow it to reduce right down to almost nothing.

3) Start adding the stock ladle at a time, just to cover.  Allow it to reduce, then add another ladle or two, stirring occasionally.  Repeat this process for around 15 mins until rice is cooked "al dente". 

4) Turn off the heat and stir in the creme fraiche, Grana Padano and chopped chives.  Check the seasoning (remember the cheese is salty, so it's key to do this after adding it). 

5) Spread out thinly and evenly on a tray and allow to cool.  Place in the fridge for 15 mins - this will make them easier to shape.

6) Whilst the rice is cooling, gently sweat the shallot in a medium hot pan for 4-5 mins.  Add the garlic and cook for a further minute.  Stir in the tomato puree for another minute before adding the passata.  Bring to the boil then turn down to a low heat immediately. Add the oregano. This can also be done in advance.

Pane the rice balls

7) Turn on the deep-fat fryer. Set to 170C. In the palm of your hand, take a good pinch of rice and roll it to the size of a golf ball. Make a little dent in the centre with your thumb and stuff in a chunk of mozzarella. Repeat until all rice is used.

8) Pane the rice balls (roll in flour, dip in egg, roll in breadcrumbs) until coated.  Fry for 4-5 mins until golden brown. 

9) Serve a good spoon of the sauce in the centre of the plate and place the balls on top.  Finish with grated Grana Padano cheese.