Saffron Arancini with Shaved Fennel & Orange

Ingredients

Serves 6

• 750ml hot chicken stock
• 2 knobs unsalted butter
• ½ onion, peeled and finely chopped
• 2 handfuls risotto rice
• 1 pinch saffron strands
• 100ml dry white wine
• 50g parmesan, grated
• 2 tbsp plain flour
• 1 egg, beaten
• 3 tbsp dried breadcrumbs
• 1 litre vegetable oil (for frying)
• 1 fennel bulb
• 1 orange
• Salt and pepper
• Olive oil

Method

1. Place the stock in a saucepan over a low heat to keep hot.
2. Melt one knob of butter in a pan over a low heat until foaming. Add a splash of olive oil, the onion and a pinch of salt, and cook for 10 mins until soft.
3. Turn the heat up, add the rice, and stir until coated in the butter and oil.
4. Add the saffron, and then the wine, letting it bubble away until the wine has evaporated.
5. Start adding the stock, one ladleful at a time, waiting until one has been absorbed before adding the next. Stir for around 20 mins, until the rice is cooked, adding hot water if the stock gets used up.
6. Stir in the parmesan, and leave the rice to cool.
7. Put the flour, egg, and breadcrumbs into separate shallow bowls.
8. Scoop a walnut-sized spoonful of the cooled rice into your hand, and form into a ball. Roll each one first in the flour, then egg, and finally the breadcrumbs, ensuring that they are completely coated.
9. Place the vegetable oil in a large, deep saucepan, over a high heat. Drop a few breadcrumbs in to test the heat (it’s ready when they sizzle as soon as the hit the oil).
10. Using a slotted metal spoon, gently lower in the arancini one at a time, and fry until golden (about 5 mins).
11. Remove the arancini from the oil, and place on some kitchen paper to drain, and then transfer to a serving plate, and leave to cool for a couple of mins.
12. Thinly slice the fennel (using a mandolin), and place one slice on top of each arancino, then squeeze over some of the juice from the orange.