Arancini. Cheesy Risotto Balls.
  1. Pre-heat the oven to 180°C (350°F). Bring the vegetable stock to the boil.
  2. Finely slice the onion, garlic and chilli pepper. Cook them in a little bit of oil until the onion turns translucent.
  3. Add the rice to the pan as well. Fry until translucent, while stirring regularly.
  4. Finally, finely chop the tomatoes and add them to the rice, along with the basil and vegetable stock. Stir until everything is combined and put the lid on the pan.
  5. It’s easiest to use a pan that can also be put in the oven. If you don’t have a pan like that, transfer the mixture to use an oven-proof dish and cover with some aluminium foil.
  6. Put the risotto in the oven for 30 minutes. Once the rice is cooked, spread it out on a plate to cool. Then refrigerate for a few hours, or overnight.
  7. You can now start to assemble your arancini. Start by placing the flour, egg and breadcrumbs in separate dishes.
  8. Place some of the cold rice in the palm of your hand. Shape the rice into a little bowl. Don’t make it too thin, to prevent the the filling from ooze out later. Place one of the mozzarella balls in the “rice bowl”. Finally, close the rice around the filling and shape into a ball. (about the size of a golf ball)
  9. Carefully roll each ball through the flour, then the egg and finally, the breadcrumbs. Make sure to shake off any excess between each step. Once each rice ball is completely covered, set it aside.
  10. Heat some vegetable oil to 180°C (350°F) in a deep fryer or a deep, heavy-bottomed saucepan.
  11. Fry the arancini, in several batches, for 8-9 minutes. Make sure to turn them over halfway through the cooking time, so they are cooked evenly on all sides. Then remove them from the oil and let them drain on kitchen paper.
  12. Serve them plain or with a little bit of tomato sauce on the side.