coating

• 1

  egg

• 100g

  flour

• 100g

  panko breadcrumbs

risotto

• 250g

  Arborio rice

• 2 cloves

  garlic

• 1 fillet

  jarred anchovy

• 50g

  parmesan

• 15 leaves and stalks

  parsley

• 500ml

  stock

• 1

  white onion

• 50ml

  white wine

• Dice and saute the onions in olive oil, once soft add in the garlic and anchovy fillet and cook until the anchovy has broken down.

• Add the white wine and cook off the alcohol.

• Add the rice and toast for a few minutes before starting to add the stock a ladle at a time.

• Once the rice has cooked, add the parmesan and chopped parsley, along with extra seasoning. After the cheese has melted, let the risotto cool in a sheet pan.

• Form the risotto into balls, optionally stuffing with a chunk of low moisture mozzarella.

• Roll each in the seasoned flour, then egg, then the panko.

• Shallow or deep fry the arancini until golden brown.

• Salt them and server with marinara sauce and other antipasti.