INGREDIENTS:
- 2 tablespoons olive oil - 1 red onion, finely chopped - 1 teaspoon cumin seeds - 5 cloves garlic, crushed - 2 teaspoons dried oregano - 1/2 tsp chilli flakes - sea salt and black pepper - 1 cup arborio rice - 1/4 cup white wine - 2 tablespoons tomato paste - 4 1/4 cups good quality vegetable stock - 1/2 cup finely chopped black olives (de-stone them yourself for maximum flavour) - ½ cup finaley chopped semi-dried tomatoes - 1/2 cup freshly grated Parmesan - 150g block mozzarella cut into 1.5cm cubes - 4 cups breadcrumbs - 3 eggs, whisked - 5 cups high heat cooking oil - Good quality garlicky aioli to serve
INSTRUCTIONS:
Heat the olive oil in a big saucepan and add the onion, cumin seeds, garlic, oregano, chilli flakes, sea salt and black pepper. Cook for 10 minutes over a medium gentle heat, then add the rice and cook, stirring, for a further 2 minutes. Add wine and cook for two minutes while heating the stock in a separate saucepan. Once most of the wine is absorbed add tomato paste and 2/3 cup of stock. Keep stirring, adding warm stock as it becomes absorbed, ensuring the rice never dries out. After 20 minutes add the olives and tomatoes to the rice with the last of the stock and cook a further 4-5 minutes – the rice should be cooked but not mushy. Remove from the heat and stir through the grated parmesan.
Transfer the risotto to a container and chill until cool. OK – prepare yourself, this sounds like a real drag, but its not too bad! Take tablespoonfuls of cold risotto and poke a cheese cube in the middle. Roll into a ball then roll into breadcrumbs to coat. Do all of them, then starting with the first one again dip into whisked egg and roll in breadcrumbs again. You should end up with about 40. Store in the fridge for at least an hour before cooking and up to over night.
Heat the oil in a large deep saucepan until it has a sheen on the surface and a bread cube dropped in will pop up to the surface and fry to golden in about 20 seconds. Fry the rice balls in batches of 5-6 at a time for 3-4 minutes until golden and heated through. Serve immediately with aioli.
(Source: https://stuckinthekitchen.com/2017/11/olive-semi-dried-tomato-arancini/)
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