Beef And Sundried Tomato Arancini

1. 1

   Bring stock to a boil. Reduce heat to low and cover to keep hot.

2. 2

   Heat 1 tbsp oil in a heavy-bottomed saucepan over medium heat. Sweat onion and garlic, stirring, for 5 mins, or until soft. Add rice and stir for 1 min, or until grains are coated. Gradually add hot stock (about 1/2 cup at a time), stirring constantly until all liquid is absorbed between additions. This will take about 25 mins. The rice should be tender but still firm to the bite.

3. 3

   Heat remaining oil in a frying pan over medium heat. Cook sausages for 6 mins, or until browned and cooked through. Chop finely then add to risotto. Fold in Parmesan and sun-dried tomatoes. Cover and refrigerate for 3 hours or overnight

4. 4

   Using wet hands, shape tablespoonfuls of risotto into balls. Dredge in flour to coat, shaking off excess. Coat in egg then breadcrumbs.

5. 5

   Heat extra oil in a large heavy-bottomed saucepan to 350u00b0F. Working in batches, deep-fry arancini for 5 mins, or until golden brown and heated through. Using a slotted spoon, transfer to paper towels to drain. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.