• 1/4 cup mild olive oil

• 100 grams butter (50 grams to begin and 50 grams to end)

• 1 brown onion, finely chopped

• 1 teaspoon salt and ground black pepper

• Pinch of saffron threads

• 250 grams arborio rice (cheap works best)

• 125ml white wine

• 625ml chicken stock

• 50g grated parmesan

• 1/4 cup fresh parsley, chopped finely

• 60 grams mozzarella, chopped into small squares

• 60 grams plain flour

• 3 eggs, lightly beaten

• 100 grams dry breadcrumbs

1. In a heavy based saucepan on a high heat, add the olive oil, half the butter, onion, salt, black pepper and saffron threads. Cook until you hear them sizzle then turn the heat onto low.

2. Place a wet piece of baking paper over the top of the onion to form a cartouche (scrunch a piece of baking paper, run it under tap water, then unfold it). The paper will help the onions sweat slowly catching any condensation and stopping it from browning or worse burning.

3. Once the onion is soft, add the rice and stir until all granules are covered in the oil/butter/onion mix. 

4. Turn the heat to high and add the white wine. Cook until it’s reduced by half and slightly thickened. This should take about 90 seconds on a high heat.

5. Add the chicken stock. Then reduce the heat and cook for about 10-15 minutes or until the rice is cooked through. If it’s still slightly chewy (hard) on the inside that’s ok, it’ll continue to cook as it cools.

6. Finally add the parmesan, remaining butter and parsley. Thoroughly stir into the rice mix. Set it aside on the benchtop or in the fridge to cool completely. You can leave this in the fridge overnight if need be.

Rolling and coating the Arancini

1. Preheat the oven to 200ºC. Line a large baking tray with baking paper. Spray the tray with cooking spray or spread a thin layer of oil over the paper.

2. When the rice mix is fully cooled it’s ready to roll and coat in the egg and breadcrumbs.

3. Have a large bowl of water beside you as it’s best to roll the arancini balls with wet hands. That way the rice won’t stick to your fingers.

4. Place the flour, beaten eggs and breadcrumbs into 3 separate bowls.

5. With wet hands roll the rice into balls, pushing a cube of mozzarella into each ball. 

6. To form the arancini balls it takes a firm grip of rolling in your palm, squeezing and generally cajoling the rice to stick together and form a ball. Don’t be afraid to use some elbow grease.

7. Roll each rice ball (arancini) in the flour, then cover with egg, then roll in the breadcrumbs so they are fully coated.

8. Place the arancini balls on the baking tray.

9. Spray all the arancini balls with cooking spray. 

10. Bake for around 25-30 minutes or until they are golden brown.

11. Serve hot with a dollop of aioli and a sprinkle of parmesan and chives.

Enjoy xx