Arancini

PREPARATION  20 minutes chilling time

COOKING  40 minutes

MAKES  10

440 g (15½ oz/2 cups) risotto rice

1 egg, lightly beaten

1 egg yolk

50 g (¾ oz/1 cup) grated parmesan

plain (all-purpose) flour, to coat

2 eggs, lightly beaten

dry breadcrumbs, to coat

oil, for deep-frying

Meat sauce

1 dried porcini mushroom

1 tablespoon olive oil

1 onion, chopped

125 g (4½ oz)minced beef or veal

2 slices prosciutto, chopped

2 tablespoons tomato paste

80 ml (2½ fl oz/¹/₃ cup) white wine

½ teaspoon dried thyme leaves

3 tablespoons fresh parsley

Cook the rice in boiling water for 20 minutes, or until just soft. Drain, without rinsing, and cool. Put in a large bowl and add the egg, egg yolk and parmesan. Stir until the rice sticks together. Cover and set aside.

To make the meat sauce, soak the mushroom in hot water for 10 minutes to soften, then squeeze dry and chop finely. Heat oil in a frying pan. Add mushroom and onion and cook for 3 minutes, or until soft. Add mince and cook, stirring, until browned. Add the prosciutto, tomato paste, wine, thyme and pepper to taste. Cook, stirring, for 5 minutes, or until all the liquid is absorbed. Stir in the parsley and set aside to cool.

With wet hands, form the rice mixture into 10 balls. Wet your hands again and gently pull the balls apart. Place 3 teaspoons of the meat sauce in the centre of each. Reshape to enclose the filling. Roll in the flour, beaten egg and breadcrumbs and chill for 1 hour.

Fill a deep heavy-based pan one-third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds. Deep-fry croquettes, two at a time, for 3–4 minutes, or until golden brown. Drain on paper towels and keep warm while cooking the rest.