Arancini with sundried tomato pesto and feta

Ingredients

For the risotto

4 tablespoons unsalted butter

1 medium white onion finely chopped

2-3 garlic cloves

1 cup arborio rice

1 teaspoon of salt

1 litre (4 cups) of low sodium vegetable stock

1/2 cup of dry white wine

Pinch of saffron (2-3 small threads)

1 cup parmesan cheese (grated)

1/4 cup of cooking cream

2 tablespoons lemon juice

For the pesto

1 cup of sun-dried tomatoes (in oil)

2-3 medium garlic cloves

1/4 cup walnuts

1/2 cup basil leaves

1/2 cup olive oil (add more if required)

Salt to taste

Pepper to taste

1/2 teaspoon Chilli flakes (optional)

For the arancini

2 eggs lightly beaten

1 cup of panko breadcrumbs

1/2 cup of plain flour

Vegetable oil for deep frying

Steps

1. Heat 2 tablespoons of butter in a large saucepan. Add the onions, stir frequently and sauté for 4-5 minutes until softened

2. Add the garlic, stir frequently and sauté for another 1 minute until softened

3. Add the rice and sauté until the grains are slightly translucent around the edges (around 2-3 minutes). Keep stirring frequently. Add the salt and combine.

4. Add the white wine, stir constantly and bring to boil. Let the wine reduce until the pan is almost dry (around 1-2 mins)

5. Add the saffron and start adding the stock one cup at a time. Once the first cup has been almost absorbed (this takes around 5 minutes) add the second cup and so on until all the stock has been added. The total cooking time should be around 20-25 mins. Stir the rice frequently throughout.

6. Once the rice is cooked through, add the parmesan, cream, lemon, pepper and 2 tablespoons of butter

7. Line a baking sheet with parchment paper and spread the risotto out evenly on top. Place in the fridge to chill for around 1 hour

8. In the meantime make the pesto, place all the ingredients for the pesto in a food processor. Blitz until fully combined

9. Once the risotto is chilled, take 1/4 cup at a time and start to make patties with your hands. Place a teaspoon of pesto and crumble 1/2-1 teaspoon of feta into the centre. Bring the edges of the patty together, seal it with your hands and gently shape into a ball. Repeat with the rest of the risotto. Place the balls on another parchment lined baking sheet and freeze for 10 mins

10. Place the panic crumbs in a food process and pulse 4-5 times until they become finer. Place in shallow plate or bowl. Prepare two other bowls, one with the eggs and one with flour

11. Take the risotto balls one by one and dip first into the flour until fully covered (shaking off the excess), then the eggs until fully covered (shaking off the excess) and finally rolling in the breadcrumbs. You can chill again while the oil heats up (in the next step)

12. Heat the oil over medium to low until it reaches 170 C, you can also test by adding some breadcrumbs if they float up to the surface and turn brown the oil should be ready

13. Add the balls one at a time or in batches (depending on the size of your pan) and fry until deep golden brown. This should take around 8 minutes. Transfer to a bowl lined with paper towels to absorb the oil

14. Serve warm with sauce of your choice.