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Indulge in the rich flavours of this tasty arancini recipe, featuring creamy Mayfield cheese and savoury risotto. Infused with sundried tomatoes, Parmigiano Reggiano, and a hint of red wine, each bite offers a burst of Mediterranean-inspired taste. Perfectly crispy on the outside and irresistibly gooey on the inside, this Arancini recipe is both quick and delicious!

Ingredients:

• 250g Mayfield (cut into cubes)
• 100g - 150g Parmigiano Reggiano
• 300g Arborio (risotto rice)
• 1 Litre Stock (chicken or vegetable)
• 1 Tomato Paste
• Sundried Tomato's
• Nduja (optional)
• Butter
• 1 x Onion (diced)
• Garlic
• Plain flour
• 1 x Egg
• Panko Breadcrumbs
• Salt
• Pepper
• Neutral Oil (for frying)
• 125ml Red Wine

(Makes 24 Arancini balls)

Recipe

1. Melt the butter and a drizzle of oil from the sundried tomatoes over medium heat and add your diced onion, cook until softened and translucent, and add your garlic.

2. Add your rice to the pan and stir to combine with the onions/garlic.

3. Add your tomato paste and stir (if you are using Nduja, add at this point) add in your red wine and cook over a medium heat until the wine has been absorbed by the ice (stirring occasionally).

4. Add your stock slowly to the rice, stirring until the stock has been absorbed. Continue adding the stock gradually, and stirring until the rice is al-dente and the stock has been absorbed.

5. Once the rice is cooked, stir in your chopped sundried tomatoes, grated parmesan and a nob of butter. Stir to combine, and season with salt to your taste.

6. Leave the risotto to cool (this will be faster if you pop it onto a baking tray).

7. To make the arancini set out your breading station; on 3 separate plates pour your panko bread crumbs, plain flour and beaten egg.

8. Take a tablespoon of your risotto and flatten it on your palm, pop a cube of the Mayfield in the centre and form a ball around this. You want to ensure there is no hole for the cheese to escape once fried.

9. Roll the ball in your flour, followed by the egg and finally the panko breadcrumbs - ensuring the ball is completely coated.

10. Half-fill a large, heavy-based saucepan with neutral oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.

11. Season with finishing salt, wait to cool slightly and enjoy.