Ingredients

(serves 8-10)

Onions                    2

Parmesan               70g grated

Unsalted Butter     35g

Olive oil

Risotto rice             500g

White wine             180ml

Vegetable stock    2L

Cooking Oil

Filling 1:

Mozzarella            2 diced balls

Diced Chestnut mushrooms                              100g

Chopped Parsley

Finely chopped garlic

Filling 2:

Mozzarella cheese diced

Quartered cherry tomatoes                                  100g

Mix into risotto when cooling down

Pesto                     50g

Breading:

Panko bread crumbs

Whole eggs

Flour

Arabbiata Sauce:

Garlic cloves               2

Dried chilli flakes       1tsp

Tin plum tomatoes    400g

Method

1. Set up Aquaforno with pizza stone attachment and place a large pan to heat up on top.

2. Peel and finely chop the onions and finely grate the Parmesan.

3. Place the butter in a large pan over a small flame/low heat with a drizzle of olive oil. Add the onions and cook for 15 minutes, or until soft but not coloured.

4. Add more fuel of your choice to raise the heat from low to medium. Pour the risotto rice into the pan and stir for a few minutes to ensure every grain is coated.

5. Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladle of stock to become absorbed before adding the next. Continue until the rice is cooked through – this should take around 15 to 20 minutes.

6. Stir in the grated Parmesan, then leave to cool while you make the filling.

7. To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.

8. For the breading: place the flour, beaten eggs and panko breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.

9. Place a sauce pan on the second level onto of the grills.

10. To make the arrabbiata sauce, peel and finely slice the garlic, add the chilli flakes and pick the basil, finely chopping the stalks.

11. Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes on the grills.

12. Pour the vegetable oil into the paella pan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.

13. Carefully lower the arancini into the paella pan with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.