Ingredients (makes 8 )

• 1L salt-reduced chicken stock
• 1tbs olive oil
• 40g butter
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 330g SunRice Arborio Risotto rice
• 125ml dry white wine
• 40g shredded parmesan
• 1tbs olive oil
• 100g pork and veal mince
• 1/4 small brown onion, finely chopped
• 1 garlic clove, crushed
• 125ml passata
• 2tbs water
• 1tbs tomato paste
• 115g dried (packaged) breadcrumbs
• 75g plain flour
• 2 eggs

Method

1. First make the risotto: Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.
2. Heat oil and half the butter in a saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes until soft and translucent.
3. Add the rice and stir for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.
4. Add the wine and stir until the liquid is absorbed. Add 1 ladleful (125ml/1/2 cup) of stock and stir until the liquid is absorbed.
5. Continue, 1 ladleful at a time, for 20 minutes until rice is tender yet firm. Remove from heat. Stir in parmesan and remaining butter. Season.
6. Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge overnight to chill completely.
7. To make bolognaise sauce, heat olive oil in a frying pan over medium-high heat. Add pork and veal mince. Stir for 3 minutes or until browned. Add brown onion and garlic clove. Stir for 5 minutes or until soft. Add passata, water and tomato paste. Stir for 2 minutes or until thick. Cool.
8. To make the arancini: Place the breadcrumbs on a tray. Place the flour on a plate. Crack the eggs into a bowl and use a fork to lightly whisk.
9. Use wet hands to shape 1/3 cup of the risotto into a ball. Press your thumb into the centre of the ball to make an indent.
10. Place 1 1/2 teaspoons bolognaise sauce in the indent, then mould risotto around the sauce to enclose. Repeat to make 12 balls.
11. Place the risotto ball on a chopping board and roll ball with both hands, moulding it into a conical shape. Repeat with the remaining balls.
12. Brush balls lightly with olive oil. Bake in pre-heated oven at 200 degrees celsius till golden. Cook in Airfyer at 180 degrees till golden.

Notes

For the best arancini, and to save time, prepare the risotto a day or two in advance