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Arancini

This is a fantastic recipe for using up leftover risotto. Filled with melting mozzarella, arancini (meaning "little oranges") are perfect comfort food. If you like, roll them into smaller, bite-sized balls and serve them as canapés with drinks. From Angela Hartnett - Cucina (Ebury Press). See also Fried Rice Balls (Palle Di Riso)

Makes 12-15 large balls, 20-25 smaller ones

½ quantity basic risotto (see recipe below)
4 tbsp olive oil
250g mixed wild mushrooms, wiped with a damp cloth and finely chopped
1 x 125g ball buffalo mozzarella, finely diced
1 tsp fresh flatleaf parsley, finely chopped 
dash of truffle oil (optional)
200g "00" flour
salt and freshly ground black pepper
200g fresh white breadcrumbs 
3 eggs, beaten
vegetable oil, for deep-frying

If making the risotto, spread it out on a flat tray to cool.

Heat the olive oil in a pan over a medium heat, add the mushrooms and cook for 3-4 minutes until golden brown. Transfer to a bowl, mix in the mozzarella and parsley, and season. If you have some truffle oil, you can add a dash of it to the mixture.

Add the risotto to the bowl and stir well. Take a heaped tablespoonful of the mixture and roll it between the palms of your hands to form a ball about 4-5cm in diameter. Set aside on a plate while you roll the rest of the mixture.

Put the flour in a dish and mix in some seasoning. Put the breadcrumbs and eggs in 2 more separate dishes. Take a rice ball and roll first in the flour, then in the egg and finally the breadcrumbs. Shake off any excess crumbs and set aside on a clean plate. Repeat with the remaining rice balls.

Preheat a deep-fat fryer or pan of oil to 180C. Gently lower the arancini into the pan in batches and cook for 3-4 minutes, or until golden brown. Remove with a slotted or wire spoon and drain on kitchen paper. Serve immediately.

Angela Hartnett's basic risotto

Serves 4

2 tbsp olive oil 
225g cold butter, diced
small onion 1, chopped or small shallots 2, chopped
350g risotto rice
200ml white wine
about 1.25 litres hot vegetable stock 
fresh Parmesan 100g, finely grated
salt and freshly ground black pepper

Heat the oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook, stirring, until soft and translucent, about 2 minutes. Stir in the rice and cook for a further 2 minutes. Turn up the heat and add the wine – it should sizzle as it hits the pan. Cook for about 2 minutes to evaporate the alcohol.

Once the liquid has reduced, begin adding the hot stock a ladleful at a time over a medium heat, allowing each addition to be absorbed before adding the next, and stirring continuously. The rice should always be moist but not swimming in liquid. The process of adding and stirring should take about 16-18 minutes.

Remove from the heat and stir in the remaining butter. Finish with the Parmesan, then season well and serve