Arancini

Method

Heat stock and milk together until steaming. In a large pan, soften the diced onion in butter over a medium heat, then add the rice and stir for two minutes until lightly toasted. Gradually add the hot stock and milk, a ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more, continuing for approximately 18-20 minutes until the rice is creamy but still has a slight bite. Remove from heat, stir in Parmesan, egg yolks, salt and pepper, then spread the risotto onto a baking tray to cool completely. Once cold, shape the risotto into 12 balls, pushing a cube of mozzarella and a few pieces of salami into the centre of each, then seal. Coat each ball in flour, shaking off excess, dip in beaten egg, then roll in breadcrumbs, pressing gently to adhere. Heat oil to 170 degrees Celsius and deep fry the arancini in batches for 3-4 minutes until golden brown and crispy, draining on kitchen paper before serving warm.