Ingredients

• leftover cold beef Bolognese (200g)
• handful of frozen peas, thawed
• ball of mozzarella, drained and cubed

rice:

• knob of butter
• large cup of risotto rice (250g)
• splash of white wine (optional)
• 1 chicken stock cube (500ml with water)
• 1 egg, beaten
• 3 handfuls of grated parmesan (100g)
• handful of flour
• 1 large egg, beaten
• mug of breadcrumbs (200g)
• vegetable oil for deep frying
  
  
  
  
  
  

Recipe

melt the butter in a pan, add the rice grains and stir to coat.
pour a splash of white wine into the pan and reduce until almost gone.
add the chicken stock, a ladle at a time. Continue for 15-20 minutes until the rice is plump and cooked.
stir in a beaten egg, Parmesan cheese and then season before transferring to a clean tray to cool the risotto mix.
add the peas to the Bolognese mix.
wet your hands and mould some cooled risotto into a cupped hand.
put a tablespoon of the cold Bolognese into the cupped rice with a cube of mozzarella.
take a little rice and place on top to make a lid.
press the rice into a ball and make sure there is no filling showing.
put all the balls in the fridge for at least half an hour so they become firm.
heat oil in a fryer at 180°C (or a pan if you do not have one but never leave it unattended).
dip your balls in flour, egg then breadcrumbs to coat.
lower into the oil carefully and turn until they are golden, this will take about 5 minutes.
drain the arancini on kitchen roll and serve with a side salad and a dip of choice.

serves 4